Ingredients
- 2 x 20oz.(565g) cans Young Green Jackfruit in water or brine (not syrup)
- 2 Tbsp brown sugar
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp chilli powder
- 3/4 cup BBQ sauce (ensure it's vegan and preferably smokey)
- 1/2 cup salted roasted cashews
Instructions
- Drain, rinse and thoroughly dry the jackfruit pieces.
- Cut out and discard the core of the fruit or slice finely if preferred.
- Break apart jackfruit pieces for better drainage and set aside in a mixing bowl.
- Mix sugar, paprika, garlic, salt, pepper and chilli to make a BBQ seasoning. Ensure all excess moisture is squeezed from jackfruit, add seasoning and toss to coat.
- Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp of vegetable oil of choice, add jackfruit and toss to coat.
- Cook jackfruit for 2-3 minutes until it appears to gain some colour, it should dry out and caramelize a little.
- Add BBQ sauce and thin with enough water to make a sauce.
- Stir and reduce heat to low-medium, cover and cook for about 20- 35 minutes
- Occasionally remove lid and stir to ensure even distribution of sauce.
- Once the jackfruit has been properly simmered, remove lid and increase heat to medium-high. Cook for 2-3 minutes.
- Remove from heat, toss through some salted cashews and serve with wraps or buns.
Notes
Original Recipe from Minimalist Baker recommends combining with an Avocado Coleslaw and wholewheat buns.
If prepared with recommended slaw and buns each portion (5) is worth 431 calories.
The mix is ample, so extending it to 6 portions with tortillas instead of buns and extra low calorie salad options in easy.
Jackfruit texture is a great alternative to pulled meat products; pork, chicken, and tuna. However, it is still sweet even in brine, so your choice of sauce is important as it is the dominant flavour. Try reducing the brown sugar or using a smokey sauce base if you prefer a more savory flavour.