Pulled ‘pork’ jackfruit with coleslaw. Recipes for the jackfruit and BBQ sauce below. No this isn’t bowl food but you could eat it over a bowl so it qualifies??
Pulled ‘pork’ jackfruit*
2 x 400 g tins of jackfruit in brine or water (don’t use the syrup kind)
1/4 cup BBQ seasoning (2 tbsp brown sugar, 1 tsp smoked paprika and 1 tsp garlic powder, 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp chilli powder)
3/4 cup bbq sauce (recipe below or use store bought)
Rinse, drain and dry the jackfruit
Cut out the centre core of the jackfruit pieces and discard
Place the remaining jackfruit in a bowl and set aside
Mix together the BBQ seasoning and add to the jackfruit
Mix to coat
Heat a large pan over medium heat
Once the pan is heated add 1-2 tbsp neutral oil
Add jackfruit to pan and cook for 2-3 minutes so that the jackfruit gets some colour
Add BBQ sauce, and thin with a little water
Stir and reduce heat to low for 20 mins (or 30 for a deeper flavour)
Use two forks to shred the jackfruit as it cooks down
Once the jackfruit is ready increase the heat for the last 2-3 minutes and stir to increase the flavour
*adapted from The Minimalist Baker
1 tbsp evoo
1 brown onion chopped finely
3-4 garlic cloves crushed
1/2 tsp sea salt
1/2 tsp red pepper flakes
11/2 can crushed tomatoes
3-4 tbsp blackstrap molasses
1/3 cup white vinegar and 1 tbsp apple cider vinegar
2 tbsp brown sugar
1 tbsp Dijon mustard
In a large saucepan, sauté the onion in oil on medium heat for about 7 minutes. Add the garlic and sauté for another minute.
Add in the rest of the ingredients except for the mustard and cook for about 30 minutes uncovered over low heat. Stir occasionally and make sure not to burn it.
Add the mustard and taste for sweetness/sourness. Add more sugar, salt, vinegar, etc if you think it’s necessary to achieve your desired flavour. Cook for another few minutes
*Sourced from Oh She Glows??
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