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jackfruit brisket

Vegetarian Brisket Recipe

The plant-based don’t need to miss out this Passover!

  • Total Time: 50 minutes
  • Yield: Serves 6-8 1x


  • 1 (28-oz) can crushed tomatoes
  • ¼ cup brown sugar
  • 2 Tbsp honey (can also use maple syrup or agave if making dish vegan)
  • ¼ cup apple cider vinegar
  • ½ cup water
  • ½ cup red wine (can also use grape juice or sweet kosher wine like Manischewitz)
  • 1 chopped onion
  • 3 garlic cloves, minced, grated or pressed
  • 2 (20-oz) cans jackfruit, drained


  1. Combine crushed tomatoes, brown sugar, honey, apple cider vinegar, water, wine, onion and garlic in a large pot over medium-high heat. Bring to a boil then add jackfruit.
  2. Reduce heat to low-medium and cover pot.
  3. Cook for 30 minutes over low-medium heat.
  4. Remove cover and test whether you can break up the jackfruit using the back of a wooden spoon. If the jackfruit isn’t tender enough to pull yet, cook it for another 15-20 minutes, or until tender.
  5. Serve warm.


This can be prepared 2-3 days ahead of time and heated through when ready to serve. 

  • Author: Shannon Sarna
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Holiday
  • Method: Stovetop
  • Cuisine: Vegan