1 (20) oz can green jackfruit in brine, drained and broken up into bite-sized shreds
8 slices gluten free bread
⅓ cup + 1 tablespoon vegan mayo
1 teaspoon dijon mustard
¾ teaspoon salt
½ teaspoon ground poultry seasoning
½ teaspoon black pepper
Preheat the oven to 350 degrees. Spread the walnuts out on a baking tray and bake for 7 minutes, or until the walnuts are golden brown and fragrant. Set aside.
While the walnuts are toasting, stir together all of the dressing ingredients in a large bowl. Add in the celery, grapes, jackfruit, and toasted walnuts. Stir well to combine. This mixture keeps well in the fridge for up to 5 days and the flavors continue to develop over time.
When you are ready for a sandwich, pile the mixture onto a slice of toasted bread and then top with a second toasted slice. Enjoy!
View the recipe instructions at Catching Seeds
Ready to get your FREE recipes & meal plans?
Build your unique taste profile to instantly receive recipes matched to your tastes.