Jerk Jack Fruit + Roasted Potato Pockets


Roasted Potatoes

  • 2 medium potatoes chopped
  • Oil spray
  • 1/8 tsp Italian-Style Soffrittos seasoning (or Italian seasoning)
  • 1 tsp smoked paprika
  • Salt & pepper to taste

Jerk Jackfruit

  • 1 scotch bonnet OR habanero pepper deseeded & chopped
  • 1 Tbsp brown sugar
  • 2 tsp lime juice
  • 1/4 cup soy sauce
  • 1 Tbsp avocado oil OR olive oil
  • 2 Tbsp Jamaican Jerk seasoning 
  • 1 tsp minced garlic
  • 1/2 tsp dried parsley
  • Salt & pepper to taste
  • 24oz can Green Jackfruit
  • 1/2 red bell pepper chopped
  • 1/2 red onion chopped 

Additional Ingredients

  • Vegan smoked Gouda cheese  
  • Pizza dough 
  • Jerk sauce OR marinade


Step 1. Chop, lightly spray with oil, season, and roast potatoes until crispy (Air-fry recommended, but could also bake). Set to the side.

Step 2. Add deseeded and chopped scotch bonnet pepper, brown sugar, lime juice, soy sauce, avocado oil, Jamaican Jerk seasoning, minced garlic, dried parsley, and salt & pepper to a blender. Blend until very smooth 

Step 3. Break down the Green Jackfruit into pieces that resemble shredded meat. Remove any seeds that may remain. Marinate the Jackfruit in jerk sauce for at least 1 hour

Step 4. Oil and heat saute pan to med-high heat. Add red bell pepper and red onion to saute pan and cook for 2-3 minutes. Add marinated Jackfruit to the pan and cook for an additional 10 minutes, or until browned. 

Step 5. Preheat oven to 400 degrees Fahrenheit 

Step 6. Roll out pizza dough and cut into 6-8 inch circles (or preferred shape)

Step 7. Add a scoop of roasted potatoes, a slice of smoked Gouda cheese, and a scoop of Jackfruit mixture to the pizza dough. Cover filling with another layer of pizza dough. Crimp edges of the dough to seal. Lightly spray with oil and bake for 10-15 minutes, or until lightly browned and crispy

Step 8. Serve pockets with jerk sauce or marinade


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