BBQ Pulled Jackfruit

bbq jackfruit

Veganizing recipes can be a frustrating and arduous process. When successful attempts come along, it’s cause for a celebration! I came across this recipe today and thought, “mmm.. that looks good, but how can I make it better?”

The answer: Jackfruit. If you don’t know what jackfruit is, I suggest you buy some, preferably canned as it’s easier to work with. As jackfruit becomes more mainstream, you should be able to find it nearby. I just spotted cans of jackfruit at Trader Joe’s last weekend.

You can incorporate jackfruit into most shredded beef/chicken/pork recipes (think: burritos, enchiladas, fajitas, rice bowls, tacos, and sandwiches!)

Within minutes I was sautéing some onion and green pepper. When the veggies were tender, I added them along shredded jackfruit to a slow cooker. The special sauce follows in the recipe below. Together, the ingredients simmered low and slow for several hours.

Ingredients

  • 1/2 onion, chopped
  • 1/2 green pepper, chopped
  • 1 1/2 Tbls brown sugar
  • 1 tsp salt
  • 1/4 tsp cumin
  • 1/4 tsp paprika
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/3 c ketchup
  • 1 tsp Worcestershire
  • 1/2 tsp liquid smoke
  • 1 1/2 Tbls apple cider vinegar
  • pepper to taste
  • water
  • 1 can of jackfruit in brine (approximately 10 oz drained)
  1. Sauté the onion and green pepper in olive oil until tender (5-10 minutes)
  2. Mix the spices and liquids (water as needed) together to make a sauce
  3. Drain and rinse the jackfruit and shred the jackfruit with your hands or a fork
  4. Add the sautéed veggies and jackfruit to you slow cooker*, add BBQ marinade
  5. Set the slow cooker on low and cook for about 4 hours, then reduce to warm and eat when ready. You will likely want to add water along the way to  make sure the jackfruit stays saucy

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6. Serve on a bun or over rice and top with your favorite barbecue sauce!

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*Don’t have a slow cooker? No worries, follow this recipe and simmer all ingredients on the stove for at least an hour – making sure the veggies are tender and the jackfruit has absorbed some of the sauce.

BBQ Tempeh with Roasted Veggies

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Dinner tonight was incredibly simple and would satisfy any meat eater’s appetite.  First, I roasted some veggies which were coated in garlic infused olive oil and baked at 400 F for 30 minutes.

For the BBQ tempeh, I took a package of tempeh, sliced in half, then in half again leaving me with 4 thin slices. I steamed the slices for 10 minutes, let cool, then coated them in a BBQ sauce. I baked them at 375 F for 10 minutes then added more sauce and cooked for 10 more minutes. Overall the tempeh was good but I feel like it’s missing something. I think I need to season the slices more prior to adding the sauce. Enjoy!