2 cans (19-20oz ) jackfruit, young green, in brine
1 1/2 cups organic vegetable stock/broth
2 T. white whole wheat flour or oat flour, mixed with 4 T. water
1/2 cup vital wheat gluten
2 tsp nutritional yeast flakes
1 tsp onion powder
1/2 tsp paprika
1/4 tsp chili powder
1/4 tsp garlic salt
1/2 tsp liquid smoke
8 sheets of round rice paper
8 cinnamon sticks
Marinade for the drumsticks:
1/4 cup aquafaba (liquid from canned or freshly cooked chickpeas)
1/3 cup white or rice vinegar (or your favorite vinegar)
1/4 cup water
1 T. Worcestershire sauce
1 T. Dijon mustard
1 tbsp maple syrup
1/4 tsp garlic salt
Instructions
Rinse the jackfruit in a colander. Remove the hard edges of the jackfruit flesh with sharp knife.
Place jackfruit between 2 layers of paper towels and pat dry to remove brine.
Bring the vegetable stock to a boil in a large pan.
Add the jackfruit to the vegetable stock.
Stir frequently, pressing the jackfruit with a spoon to break it up into the consistency of shredded meat.
Simmer for around 15 minutes until all the vegetable stock is absorbed.
Remove jackfruit from the heat & place in a large bowl to cool enough to handle.
Combine vital wheat gluten, nutritional yeast, onion powder, paprika, chili powder, and garlic salt in a small bowl & set aside.
Stir the liquid smoke and the flour mixture into the bowl of jackfruit.
Gradually sprinkle and knead the vital wheat gluten mixture into the jackfruit to combine.
Fill a large bowl with cold water. Place two sheets of rice paper on top of each other and hold them into the water for about a minute, until the rice paper has become soft.
Spread the rice paper round on the wet towel. Use a pair of scissors to cut the rice paper sheets in half.
Wet a clean cotton kitchen towel with cold water and spread it on a flat surface.
Fill a large bowl with cold water. Place two sheets of rice paper on top of each other and hold them into the water for about a minute, until the rice paper has become soft.
Spread the rice paper round on the wet towel. Use a pair of scissors to cut the rice paper sheets in half.
Take a cinnamon stick and about 1/8 of the jackfruit mixture and form a drumstick around the stick. Allow part of the cinnamon stick to remain out to form the “bone” of the drumstick.
Wrap on half of the the wet rice papers around the drumstick to create a “skin”.
Place drumsticks on a nonstick baking sheet that has been spritzed lightly with olive oil cooking spray.
Preheat the oven to 375°F.
Stir together all ingredients for the marinade. Bring to boil, remove from burner, and set aside.
Baste each drumstick generously with marinade.
Place in middle rack of the oven for & bake for 30 minutes.
Remove from oven, turn each drumstick and baste generously.
Return to oven for 15 minutes.
Repeat turning and basting for another 15 minutes or until every 15 minutes or until the “skin” is golden and crispy.
Make sure to get the jackfruit in brine and not in syrup.
Kathy Levin is an American College of Lifestyle Medicine board-certified lifestyle medicine dietitian and certified diabetes educator who helps people prevent and reverse pre-diabetes and diabetes. With over 30 years of specialized training, she combines evidence-based strategies with compassionate support to help clients achieve lasting health changes. At Nutritiously Simple, she offers personalized programs that empower clients to take control of their health using plant-forward nutrition and sustainable lifestyle strategies.
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