Wholefood Jackfruit Seaweed in Grapefruit Juice

by Edward Daniel

Wholefood Jackfruit Seaweed in Grapefruit Juice came about because I wanted to create something summery that was not too onerous. The other thing is that dish does not involve much heating which means it remains succulent. I serve this dish with zucchini spaghetti to give it freshness. I don’t use oil in this recipe as the flavours just come steaming through without it.

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 5g dried seaweed
  • 300ml filtered water
  • 2 cherry tomatoes, chopped
  • 2 shallots
  • 2 cloves of garlic, chopped
  • ½ inch ginger, grated
  • 125g jackfruit, ripe and chopped
  • ½ grapefruit, juice


  1. Soak the seaweed in water in a large wok. Leave for about 10 minutes.
  2. Add the tomatoes, shallots, garlic, ginger and cook over a gentle heat for about 5 minutes.
  3. Add the jackfruit, and grapefruit juice. Gently heat for a further 5 minutes. Switch off heat.
  4. Serve with zucchini spaghetti.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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