A flavorful vegan macaroni salad featuring seasoned jackfruit 'chick'n' and a jerk-spiced mayonnaise dressing, perfect as a full meal or a side dish. The recipe includes both pasta and jackfruit preparation for a complete, hearty salad.
1. Soak the can of young green jackfruit in hot water for 10 minutes.
2. Cook the macaroni according to package directions. Drain and set aside.
3. Heat 1 tbsp grapeseed oil in a skillet over medium heat.
4. Remove the jackfruit from the hot water and squeeze out as much water as possible. Use your fingers to break the jackfruit into smaller, 'chick'n'-like pieces.
5. Add the broken jackfruit to the heated skillet and cook for 8-10 minutes, or until slightly browned.
6. Add the 1/2 chopped yellow onion to the skillet with the jackfruit and combine. Cook until the onions become translucent.
7. Stir in 1/2 tsp smoked paprika, 1/2 tsp black pepper, 1/2 tsp salt, 1/2 tsp garlic powder, and 1 tsp liquid smoke. Cook for another 2-3 minutes, then remove from heat and set aside.
8. In a large bowl, combine the cooked macaroni, 2 tbsp finely chopped red onions, 1/4 cup finely chopped celery, 1/2 cup chopped red bell pepper, 1 tbsp chopped green onions, and 2 tbsp finely chopped cilantro. Stir well to combine.
9. In a separate small bowl, mix together 1.5 tsp jerk seasoning marinade and 1/2 cup vegan mayonnaise until well combined.
10. Add the cooked jackfruit mixture to the large bowl with the pasta and vegetables. Stir to combine all ingredients.
11. Finally, add the seasoned mayonnaise dressing to the pasta and jackfruit mixture. Stir thoroughly to ensure all ingredients are evenly coated.
12. The macaroni salad can be served immediately at room temperature or chilled for later. It is great as a full meal or a side dish.
