OK, I need someone to fess up here-who’s the evil genius who figured out that jackfruit looks JUST like pulled pork?
I am uber envious when I learn that someone’s figured out all these crazy creative ways to turn ugly looking fruits and veggies into insanely delcious faux meat meals. And the jackfruit has got to be one of the most hideous fruits I’ve ever seen. So to the first vegan to recognize it’s transitioning power, I salute you!
I’d wanted to try a jackfruit sandwich for quite some time. Problem is, they’re hard to come by. An impromptu trip to Market Basket (aka Hell on Earth) led me to a can of the elusive jackfruit (I know-not thrilled with consuming something out of a can, but it’s impossible to find it any other way). Not wanting to add anything else from a can or jar into the mix, I decided to add homemade coleslaw and a homemade BBQ sauce to this recipe.
The results….were incredible. I want everyone in the world to try this sandwich. Vegans and non-vegans alike. This sandwich will unite us all! I can’t stop raving about it, if you haven’t noticed it. And if you whip these babies up yourself, you’ll totally understand why.
*This makes two large sandwiches-just double the recipe if you want more!
1 16 oz can of young jackfruit in water or brine
2 tbsp organic ketchup
2 tbsp organic brown sugar
1 tbsp organic molasses
1 tsp hot sauce
1 tsp paprika
1 tsp sea salt
1/2 tsp cumin
1/2 tsp chipotle powder
1/4 tsp black pepper
SWEET & SPICY COLESLAW
1 cup of shredded cabbage/carrots
1 tbsp fresh cilantro, minced
1 tbsp chopped green onions
1 cup cashews, soaked for two hours
1/2 cup water
Juice of 1 lemon
2 tbsp minced red onion
1 tbsp jalapeno mustard
1 tbsp olive oil
1 tsp apple cider vinegar
1 tsp sea salt
- Slice off the hard centers of the jackfruit pieces and smush the soft pieces with a fork until it rips apart (you’ll understand this when you see the pieces)
- In a saucepan over medium heat, cook the jackfruit in a little oil for 3 minutes
- Add all the other ingredients and mix together so everything is well coated-cook for 5-7 more minutes
- Meanwhile, blend all the ingredients for the coleslaw dressing together-cashews, water, lemon, red onion, mustard, oil, cider vinegar and salt until creamy
- Toss carrots, cabbage, cilantro and green onion with 1/3 cup of the dressing (store the rest in the fridge)
- Serve half the jackfruit on a toasted bun and top with half of the coleslaw
About the Author
Oh man, I love jackfruit! It amazes me how much it resembles pulled pork. Your sandwich looks incredible! I really like the flavours in that sweet and spicy coleslaw.