Crispy Vegan Jackfruit Machaca

This Crispy Jackfruit Machaca recipe is so insanely easy to make and it’s the perfect crispy, shredded meat substitute for a number of dishes!

Machaca is typically beef or pork that is first cooked, then rubbed in a mixture of spices and chilies, pounded until it’s very thin, shredded, then left to dry out just like jerky. Then when you’re ready to eat, the machaca is rehyrdated and added to dishes like scrambled eggs, tacos, burritos, etc.

Since jackfruit shreds easily, it makes for the perfect substitute for machaca. Another great substitute would be shredded enoki mushrooms, but I typically find that it’s easier to find canned jackfruit at your local grocery store.

This Crispy Jackfruit Machaca is both seasoned and tinted with molasses, soy sauce, liquid smoke, garlic powder and ground cumin to give it both the taste and appearance of real meat once it crisps up in the oven. It’s so good and so flavorful, you won’t even miss the real thing!

How to Make This Crispy Vegan Jackfruit Machaca:

Preheat your oven to 425 degrees.
Lay a sheet of parchment paper on a baking sheet and thoroughly combine all of the machaca ingredients on the sheet.
Spread out the seasoned jackfruit evenly on the baking sheet and pop them into the oven to bake for 18-20 minutes, taking the sheet out to toss the jackfruit every 5 minutes. The result should be extra crispy jackfruit machaca!