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Jackfruit Gyros with Spicy Carrot Fries

Updated: Aug 24, 2019

Look at me using jackfruit! It feels like every other recipe I find calls for jackfruit, but fun fact: Jackfruit isn't plentiful and consistently stocked in my local Harris Teeter. I found some in the frozen food section a couple weeks ago, though, so it's game on.

Hey Cate, why is this post tagged quick and easy? The carrot fries take about 30 minutes.

jackfruit gyro

Gyro recipe from a friend | Serves: 4 | Time: ~45 min


20 oz frozen #jackfruit, thawed, pulled apart (use hands or food processor)

1 tbsp EVO

1 medium yellow onion, thinly sliced

2 cloves garlic, minced

2 tsp oregano

1/2 tsp ground coriander

1/4 tsp cumin

1 tbsp coconut aminos

3/4 cup veggie broth


3 tbsp lemon juice

Salad greens (had some leftover from an earlier meal)

Sliced tomato

Tzatziki, for serving (I mixed some greek yoghurt, mint, garlic powder and lemon to taste. Use vegan yoghurt if you're dairy-free)

4 pitas, for serving

More fun facts about jackfruit: According to Swati Kapoor, jackfruit can help regulate blood pressure, improve digestion, strengthens bones, improve blood quality, and help regulate thyroid function.

jackfruit gyro


Heat oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes.

Lower the heat to medium and stir in the garlic and jackfruit. Cook for 20 minutes, stirring occasionally, until brown and caramelized. (At this point I started the carrot fries.)

Stir in oregano, coriander, cumin, aminos, and broth. Season with S&P to taste. Lower heat and cook for 10 minutes.

Then stir in lemon juice and continue cooking until most of the liquid has evaporated.

Spoon the mixture into pitas, add greens, tomatoes and tzatziki.

Carrot Fries from Brewing Happiness | Serves: 2 | Time: ~30 min



6 #carrots, peeled, chopped into halves and then quartered to make fry-like shapes

1 tbsp EVO

1/8 tsp cinnamon

1/8 tsp turmeric

1/8 tsp smoked paprika

1/8 tsp salt

1/8 tsp pepper

Dash of cayenne


1/4 cup vegan mayo

2 tbsp tahini

1 tbsp agave


Preheat your oven to 425 F.

Chop your carrots, and put them into a medium sized bowl.

Add in your oil and spices and toss the carrots until they are evenly covered.

Lay carrots flat onto a nonstick baking tray, and put them in the oven for 25 minutes.

Toss the carrots after 15-20 minutes.

While the carrots are baking or earlier in the day, mix all of your aioli ingredients together into a small bowl until well incorporated.

Serve carrots immediately with aioli. Or maybe just make some extra tzatziki and use that as a dip.

What I ate and drank today

4 glasses of water by dinner, planning to chug at least 2 before bed

6 pretzel rods with mustard

Egg white, feta and kale sandwich

Butternut squash hash


Jackfruit gyro

Carrot fries


I was out and about for errands today, so actually go a decent amount of steps in! Specifically, 10,000 steps or 4.5 miles of walking.

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