If you’ve been craving BBQ and a loaded baked potato, but you want it vegan and Daniel Fast-friendly, come closer. This is the kind of meal that makes you forget it’s meatless because the jackfruit gets browned, seasoned, and tossed in a date-sweetened BBQ sauce that hits that smoky, tangy, sticky vibe.
Then we take it over the top with a coconut yogurt “sour cream” that tastes like the real thing, plus fresh chives for that perfect bite. It’s cozy, it’s satisfying, and it’s one of those recipes that looks fancy but is actually very doable once you know the simple steps.
Vegan BBQ Jackfruit Loaded Baked Potato (Daniel Fast Friendly)
Fluffy baked potatoes loaded with smoky BBQ jackfruit and a tangy coconut “sour cream” drizzle, finished with chives.
Equipment
- Baking sheet
- Fork
- Knife
- Cutting board
- Can opener
- Strainer or colander
- Clean kitchen towel or paper towels
- Large bowl
- Skillet (nonstick or cast iron)
- Small pot
- Blender
- Measuring spoons
Ingredients
Baked Potatoes
- 2, large russet potatoes, scrubbed clean and dried
- 2, teaspoons olive oil, for rubbing potato skins, optional but recommended
- 1/2, teaspoon kosher salt, for seasoning potato skins, optional but recommended
Jackfruit
- 2, cans 20 oz, young green jackfruit in water or brine, NOT syrup
- 1, tablespoon olive oil, for the skillet
Jackfruit Seasoning Mix (Dry Rub)
- 2, teaspoons smoked paprika
- 1 1/2, teaspoons garlic powder
- 1 1/2, teaspoons onion powder
- 1, teaspoon chili powder
- 1, teaspoon ground cumin
- 1, teaspoon dry mustard
- 3/4, teaspoon kosher salt
- 1/2, teaspoon black pepper
- 1/2, teaspoon dried thyme or oregano
- 1/4, teaspoon allspice (or 1/8 tsp cinnamon)
- 1/4, teaspoon cayenne pepper, optional
Daniel Fast Date BBQ Sauce
- 1, cup tomato sauce or crushed tomatoes, no sugar added
- 2, tablespoons tomato paste, no sugar added
- 3, Medjool dates pitted, use 4 if you like it sweeter
- 1/4, cup apple cider vinegar
- 2, tablespoons coconut aminos, Daniel Fast friendly option
- 1, tablespoon Dijon mustard or yellow mustard, see notes
- 2, teaspoons smoked paprika
- 1, teaspoon garlic powder
- 1, teaspoon onion powder
- 1/2, teaspoon black pepper
- 1/4, teaspoon cayenne pepper, optional
- 1/2, teaspoon kosher salt, then adjust
- 1/3, cup water, plus more as needed
- 1/2 to 1, teaspoon liquid smoke, optional if on Daniel Fast
Coconut Yogurt “Sour Cream” Drizzle (Optional)
- 1/2, cup plain coconut yogurt, unsweetened
- 1, teaspoon apple cider vinegar
- 2, teaspoons lemon juice, freshly squeezed
- 1, tablespoon nutritional yeast
- 1/4, teaspoon garlic powder
- 1/4, teaspoon onion powder
- 1/8, teaspoon kosher salt, then adjust
- 1 to 2, tablespoons water, as needed to thin for drizzling
Toppings
- 2, tablespoons chives, chopped, or green onion
Instructions
Baked Potato
- Preheat oven to 425°F
- Scrub potatoes under running water and dry them completely
- Poke each potato 6 to 8 times with a fork (all over)
- Optional but recommended: rub each potato with about 1 teaspoon olive oil
- Optional but recommended: sprinkle skins lightly with kosher salt
- Place potatoes directly on a baking sheet
- Bake uncovered 50 to 65 minutes, depending on size
- Check doneness: a knife should slide into the center easily and the potato should feel soft when gently squeezed with an oven mitt
- Rest potatoes 5 to 10 minutes after baking so the inside finishes steaming and gets extra fluffy
Daniel Fast Date BBQ Sauce
- Add pitted dates and 1/3 cup water to a small pot
- Simmer 3 to 5 minutes until the dates are very soft
- Pour the softened dates and their water into a blender
- Add tomato sauce, tomato paste, vinegar, coconut aminos, mustard, smoked paprika, garlic powder, onion powder, black pepper, cayenne if using, and salt
- Blend until completely smooth with no date bits
- Pour into a saucepan and simmer on low heat, uncovered, 12 to 18 minutes
- Stir often so it doesn’t stick or scorch
- If it gets too thick, add water 1 tablespoon at a time
- Optional: add liquid smoke a few drops at a time, taste, then add more only if needed
Coconut Yogurt “Sour Cream” Drizzle (Optional)
- Add coconut yogurt, apple cider vinegar, lemon juice, nutritional yeast, garlic powder, onion powder, and salt to a bowl
- Whisk until smooth
- Taste and adjust salt or tang if needed
- Add 1 to 2 tablespoons water if you want it thinner for drizzling
- Jackfruit Prep (do not skip these details)
- Open the can and pour jackfruit into a strainer
- Rinse under cool water 20 to 30 seconds to remove the brine taste
- Squeeze the jackfruit very dry with your hands over the sink
- Wrap the jackfruit in a clean kitchen towel or paper towels and squeeze again until it feels much drier
- Pull pieces apart into shreds using your fingers
- Look for the firm triangular core pieces that do not shred easily
- Keep the core pieces, but chop them small so they blend into the pulled texture
- How to spot core fast: if a piece feels dense and refuses to shred, it’s core and needs chopping
Season and Pan-Sear the Jackfruit
- Add the dried jackfruit to a bowl
- Add 1 1/2 tablespoons of the dry rub and toss until everything is evenly coated
- Heat a skillet over medium-high heat for 60 seconds
- Add 1 tablespoon olive oil to the hot pan and swirl to coat the bottom
- Add the jackfruit and spread it into an even layer so it is not piled up
- Let it cook without stirring 3 to 4 minutes to build browning and crispy edges
- Stir and flip, then cook 2 to 3 minutes more to brown the other side
- If it starts sticking, add 1 to 2 tablespoons water and scrape up the browned bits
Sauce the Jackfruit
- Lower heat to medium-low
- Add 1/3 to 1/2 cup BBQ sauce to the pan and stir until coated
- Simmer uncovered 4 to 6 minutes, stirring occasionally, until the sauce clings and looks glossy
- Turn off heat and let it sit 2 minutes so it thickens up even more
Assemble
- Slice each potato down the center lengthwise, not all the way through
- Use a fork to fluff the inside
- Spoon BBQ jackfruit over the top
- Drizzle with coconut yogurt sour cream
- Finish with chives
Notes
- Potato method: foil-wrapping makes the skin softer because it steams; baking uncovered with oil and salt makes the skin taste better and slightly crispier.
- Jackfruit warning: do not use jackfruit in syrup, it will taste sweet-fruity no matter what you do.
- Mustard: Dijon tastes deeper and sharper; yellow mustard tastes more classic and bright; both work if ingredients fit your Daniel Fast
- Liquid smoke: optional, but it makes the sauce taste the most like “real BBQ” fast; use a light hand