We're thrilled to announce that Snack Jack is now available at select H-E-B stores in the greater Austin, TX area. This is absolutely a dream come true! You can pick up a bag of our vegan jerky at these locations: 🛒 Austin (South Congress & I-35's - NEW store): 8801 South Congress Ave., Austin, TX 78745 🛒 West Lake Hills: 701 Capital of Texas Highway, West Lake Hills, TX 78746 🛒 Round Rock (Across from Ikea): 250 University Blvd., Round Rock, TX 78665 🛒 Bee Cave: 12400 State HWY 71, Austin, TX 78738 🛒 Cedar Park: 2800 East Whitestone Blvd., Cedar Park, TX 78613 🛒 East 7th: 2701 East 7th St., Austin, TX 78702 🛒 Mueller: 1801 E 51st St., Austin, TX 78723 We'll be launching at the following locations in the next week, with more to follow. Stay tuned! 🛒 Lakeway: 2000 Ranch Rd 620 S, Lakeway, TX 78734 🛒 Hancock: 1000 E 41st St, Austin, TX 78751 You can shop for us in stores, via H-E-B Curbside, or via Instacart delivery.
These are nacho ordinary jackfruit nachos! I think these Hickory Smoked Jackfruit Nachos are much easier (and tastier) to make! I'm really happy with the fantastic texture and smoky flavor I achieved with our Hickory Smoked Snack Jack. You'll have to tell me what you think! I didn't go all out on ingredients because I just used what I had at home. If I'd had an avocado, you better believe it would have made it in there! Actually, I did choose my vegan "cheese" carefully and went with my go-to choice for melted "cheese": Violife Just Like Cheddar Shreds! I tried a new method of cooking Snack Jack for this recipe: I skipped the stove entirely and soaked the Snack Jack in hot water for 5 minutes. You could do it this way or use our Fry Method and get fajita-like results. Makes 2-3 portions Ingredients 1 bag Hickory Smoked Snack Jack 1/4 cup hot water Tortilla Chips (I used blue corn tortilla chips because they're healthier than others.) 1 can refried beans (black or pinto) 1 bag of Violife Just Like Cheddar Shreds Pico de gallo, salsa, or hot sauce of choice Cilantro, as a garnish Instructions Preheat oven to 350*F. Empty contents of 1 bag of Hickory Smoked Snack Jack into a small bowl. Add water and soak for 5 minutes or until most of the water is absorbed. On a baking dish, make a layer of chips and top with spoonfuls of refried beans, half of the soaked Snack Jack, half of the Violife Just Like Cheddar Shreds, and any other ingredients you want. Repeat, making another layer of each. Bake in the oven for about 10 minutes or until the Cheddar Shreds have melted. Top with pico de gallo, salsa, or hot sauce of choice and cilantro. Serve
As a Colombian-American, I feel confident in saying that I can make some pretty solid rice and beans. I eat them at least twice a week. If I had to choose one meal to eat for the rest of my life, it would be this! When I've got the time, I soak the beans overnight and cook them for hours. When I've got a little less time, I skip the soaking and put them straight in my Instant Pot. Nowadays though, as a single mom juggling a business and a toddler, I just grab a can of beans from the pantry and snazz them up. This recipe is the latter of those! It's fast, easy, and packs a lot of flavor! Honestly, I really surprised myself with these beans. I spruce up canned beans all the time, but these are some of the best I've ever made. In theory I thought it made sense. You know, like how all that flavor in beans is usually from pork belly or pork fat? But even that didn't prepare me for the explosion of flavor that hit my taste buds the moment it touched my tongue. The best part? I got all of that flavor in only 15 minutes—and I made it from canned beans of all things! I hope you like this as much as we did! Please let me know if you cook it and what you think. I'd love to hear some feedback! Makes 2-3 portions Ingredients 1-2 T olive oil (or other oil) 1 scallion, thinly chopped 2 T cilantro, chopped 4 small to medium cloves garlic (or 2 large cloves), thinly sliced 1 Small sized bag Hickory Smoked Snack Jack (or 1/4 Medium sized bag), chopped 1 pinch ground annatto seeds 1 pinch ground cumin seeds 1 15 oz can vegetarian black beans, drained 1/2 lime 1/4 cup water sea salt, to taste Instructions Heat a small pot to medium heat. Add olive oil. Add scallion and cilantro. Cook 2-3 minutes. Add garlic, Hickory Smoked Snack Jack, annatto, and cumin. Cook an additional 2-3 minutes until garlic is very fragrant. Be careful not to brown the garlic. Turn heat down if garlic begins to golden. Immediately add the black beans, juice from half of a lime, and water. Add salt to your liking. (My mom and I tend to like a lot of salt, so it's really up to you and your personal preference.) Cook on medium heat for 10 minutes. Serve. My son and I ate this with some fluffy steamed basmati rice and an avocado-tomato salad tossed with lime juice, cilantro, olive oil, and sea salt.
Jackfruit "gyro" & Chickpea rice pilaf with cracked pepper snack jack
Merhabalar, herkese! Our founder Diana spent 4 years in Istanbul, where she learned to make traditional Turkish recipes. This recipe was inspired by her time there. It is a hodgepodge of etli pilavı (lamb rice pilaf) and pilav üstü döner (gyro over rice)--except this tasty amalgamation is 100% etsiz (meatless). Makes 4 portions Ingredients 3 T olive oil 1 bag Cracked Pepper Snack Jack salt, to taste 2 T vermicelli, broken into 1/2"-long pieces (Optional) 1.5 cups water 1.5 cups vegetable broth** (Preferably clear and not one that is carrot-heavy!) 1/2 can chickpeas 2 cups jasmine rice* 1 teaspoon salt, more to taste Garnish: parsley, chopped (Optional) *If using regular white rice, add 1/2 cup of water and 1/2 cup broth so that liquids equal 4 cups. **May be subbed for water or other broth. Instructions Heat pan to Medium heat and add olive oil. Add the bag of Cracked Pepper Snack Jack. Salt to taste. Cook until browned, being careful not to burn it. Add the broken vermicelli noodles and cook until golden, being careful not to brown them too much. (If you're on a gluten-free diet, skip this step!) Immediately pour in liquids to keep the noodles from burning. Add chickpeas and bring to a rolling boil. Once boiling, add rice and salt. Stir and bring to a boil again. Cover, turn heat down to Low, and set a timer for 15 minutes. Uncover, fluff rice with a fork, and serve. Top with chopped parsley and serve with a salad like Çoban (pron: choban) Salatası. We recommend trying this with the traditional Çoban Salatası, a Turkish salad that consists of tomatoes, cucumbers, peppers, green onions, parsley, lemon, sea salt, and olive oil.
JACKFRUIT "STEAK" TOSTADAS WITH SWEET CHILI SNACK JACK
Unripe (green) jackfruit makes an excellent meat substitute for vegan pulled or shredded pork, but isn't often used to replace steak. We hope to change that! Snack Jack makes an incredible sliced steak substitute. Its a meaty texture and bold flavor is perfect for making vegan "steak" tacos, fajitas, or tostadas. We're really excited about this tostada recipe because it's super fast and easy to prepare. We used 1 small bag of Sweet Chili Snack Jack, which was enough to make two very filling tostadas. We recommend using a Medium bag and quadrupling the recipe to feed 2 (4 tostadas total). Makes 1 portion (2 tostadas) Ingredients 2 tostadas 2/3 cup refried beans Daiya Provolone Style Slices 1 tablespoon olive oil (or other oil) 1/4 onion, sliced thin 1/4 Anaheim or green bell pepper, sliced 6 grape tomatoes, diced 1 Small Bag Sweet Chili Snack Jack 1/4 cup water pinch cumin pinch chili powder cilantro, chopped Instructions Place tostadas on a parchment paper-lined baking sheet. Top each tostada with 1/3 cup of the refried beans and one slice of Daiya Provolone Style Slices. Set aside. Preheat oven to 350*F. Heat a small cast iron skillet to medium-high heat. Add oil, onions, and peppers. Cook until onions are translucent and beginning to brown. Add tomatoes, Sweet Chili Snack Jack, spices, and water. Cook until the water is absorbed. For added flavor, continue cooking until Snack Jack and onions brown or caramelize. Spoon filling over the Daiya Provolone Style Slices, refried beans, and tostada. Bake at 350*F until cheese melts. Top with chopped cilantro. Serve.
VEGAN Philly CHEESESTEAK with CRACKED PEPPER SNACK JACK
Youse are in for a real treat. Snack Jack makes a fantastic Vegan Philly Cheesesteak! This recipe took us about 15 minutes to make and less than 5 minutes to scarf down. We were blown away by the texture and flavor that we were able to achieve with only a few ingredients! The cheesesteak, which originated in Philadelphia, was developed in the early 20th century "by combining frizzled beef, onions, and cheese in a small loaf of bread", according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania. Some variations include peppers, mushrooms, hot sauce, and/or ketchup. There is some debate over whether it should be topped with provolone or Whiz (That's Philly speak for Cheez Whiz!). What do you think? Our Vegan Philly Cheesesteak recipe is made with Cracked Pepper Snack Jack, Daiya Provolone Style Slices, onions, and Anaheim peppers. Give it a go and let us know what you think! Makes 2 portions Ingredients 2 tablespoons vegetable oil (or other oil) 1/2 onion, sliced 1/2 Anaheim or green bell pepper, sliced 1 Medium Bag Cracked Pepper Snack Jack 1/2 cup water Daiya Provolone Style Slices 2 amoroso or hoagie rolls Instructions Heat a skillet to medium heat. Add oil, onions, and peppers. Cook until onions are translucent and beginning to brown. Add Cracked Pepper Snack Jack and cook 2 more minutes. Add water and cook until most of the water is absorbed. Cook until Snack Jack begins to brown. Using a spatula, separate cheesesteak filling into two long, hoagie-size portions in the skillet. Top each portion with two Daiya Provolone Style Slices. Cover until cheese is melted. The Snack Jack, onions, and peppers should be caramelized by now! If not, cook a couple of minutes more. Scoop each portion into an amoroso or hoagie roll and serve. #crackedpeppersnackjack #cheeesesteak #dinner #lunch #savory #jerkyrecipes #jackfruitjerky #jackruitrecipes #veganrecipes
BISCUITS Ingredients 2 cups flour (Or gluten-free flour with xantham gum or gluten-free flour + 1/4 tsp xantham gum) 1 T baking powder 1 tsp coarse sea salt 1 T ground flax seeds (optional) 1/2 cup butter (Or vegan butter! We totally did vegan butter.) 1 T apple cider vinegar 1 cup milk of choice (We used almond milk!) Instructions Preheat oven to 425 degrees F (220 degrees C). Add apple cider vinegar to milk and set aside. In a large bowl, whisk together the flour, baking powder, salt, and ground flax seeds. Cut in the butter until the mixture resembles coarse meal. Gradually stir in milk mixture until dough pulls away from the side of the bowl. Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick. Cut biscuits with a large cutter or drinking glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased or parchment paper-lined baking sheet Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown. SNACK JACK GRAVY Ingredients 1/4 cup butter (Or vegan butter! We totally did vegan butter.) 1/4 cup flour (Or gluten-free flour) 1 1/2 cups warm milk of choice (We used almond milk!) 1/4 cup Cracked Pepper Snack Jack, chopped 1/4 tsp salt 1/4 tsp pepper Instructions Heat a cast iron skillet over medium heat. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Add chopped Snack Jack and cook for 2 minutes, adding milk as necessary to control the thickness. Season the gravy with salt and pepper. Serve hot over biscuits.
ANCHO, PECAN, SWEET POTATO TACOS with SWEET CHILI SNACK JACK
It's #TacoTuesday and we're craving tacos! Let's be real though--this is Texas. Everyday is taco day. To be honest, we had no clue it was even Tuesday! These tacos are super simple and quick to make! We usually love our spices and go wild with herbs, but the Sweet Chili Snack Jack is so tasty that the only spice we added to this recipe was ground ancho chile pepper! You're not going to believe how steak-like the jerky gets when you prepare it like this. Try it and let us know what you think! Ingredients olive oil 1/2 yellow onion, diced 3 small sweet peppers from Johnson's Backyard Garden, diced 1 medium sweet potato, diced 1/2 cup pecans, broken into pieces or chopped 1/2 teaspoon ground ancho chile powder sea salt, to taste 3/4 cup water 1 small bag of Sweet Chili Snack Jack Garnish: sliced avocado and chopped cilantro (optional) Instructions Heat a skillet to medium heat, then add olive oil, onion, and sweet peppers. Cook onion and sweet peppers until onions are clear and soft, then add sweet potato. Cook sweet potato until just about done. Add pecans, ancho chile powder, and sea salt. Cook for 2 minutes. Stir in water and Sweet Chili Snack Jack. Continue cooking on medium heat until most of the water is absorbed, but Snack Jack is still moist! Scoop into warm corn tortillas. top with avocado and cilantro, and serve with lime wedges. Squeeze a lime wedge over your tacos and enjoy! #sweetchilisnackjack #tacos #dinner #lunch #savory #jerkyrecipes #jackfruitjerky
This week's 2nd Annual Mac and Cheeze Off gave us the idea to chop up some of our Hickory Smoked jerky and mix it into some vegan mac 'n cheese. The results were awesome and we can't recommend it enough! The jerky gets soft when added to cooked dishes, so you get this really awesome meaty texture. This vegan recipe is vegan, gluten-free, dairy-free, soy-free--the works! We used gluten-free rice and garbanzo macaroni for added protein, but any pasta will do. Ingredients 1 1/2 cup raw cashews, soaked at least 1 hour (best if overnight) 1/2 cup sweet potato, steamed 1/4 cup carrot, steamed 2 tablespoons fresh lemon juice 1 cup almond milk 3 tablespoons vegan butter 1 1/2-2 teaspoons sea salt 1/4 cup nutritional yeast 1/2 clove garlic 1/4 teaspoon turmeric pinch of cayenne pepper 1/2 teaspoon dijon mustard Elbow or shell pasta of choice Hickory Smoked Snack Jack, sliced freshly ground black pepper Instructions Cook the pasta according to package directions and set aside. If using gluten-free, legume-based pasta, rinse with cool water. While the pasta is cooking, combine the cashews, sweet potato, carrot, lemon juice, almond milk, vegan butter, salt, nutritional yeast, garlic, turmeric, cayenne (if using), and mustard in a high speed blender and blend until silky smooth. If the mixture is too thick, add a couple of tablespoons of water and blend again. Once the pasta is tender, drain and rinse it, then return the pasta to the pot and stir in the cheese sauce and sliced Hickory Smoked Snack Jack. Cook for 2 minutes. Season with ground black pepper and serve! #hickorysmokedjerky #jerkyrecipes #jackfruitjerky #lunch #dinner #pasta