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 BBQ Jackfruit 2.0 We have created a recipe for BBQ jackfruit before that I still stand behind but I felt compelled to make another version, using the method I’ve developed for coaxing as much tenderness and flavor out of jackfruit as I can. Jackfruit is a great option for those of us who are gluten-free and vegan but even when I enjoyed it, I didn’t love how the chunks and pieces would stubbornly stick together. I figured out this method after a visit to The Herbivorous Butcher in Minneapolis showed me how good seasoned jackfruit can be. While this other approach takes longer, I think it is worth it for the improved end result. Some notes: You can make this as spicy, sweet or smoky as you want depending on the BBQ sauce you use. I used mushroom vegetable broth for maximum umami - hey, maximumami, is a new word I guess I coined anyone wants it! - but feel free to use what works for you. If you like a juicier BBQ, bump the sauce up to 14 ounces and add those last two ounces to stir through when it comes out of the oven. Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. BBQ Jackfruit 2.0 2 teaspoons olive oil (optional: can substitute vegetable stock) 1 yellow onion, cut in half and into half-moons 1 tablespoon tamari 1 tablespoon minced garlic 2 20-ounce cans water- or brine-packed jackfruit, drained and rinsed 1 tablespoon chili powder (optional) 1 teaspoon smoked paprika ½ teaspoon liquid smoke 12-ounces vegan BBQ sauce, divided ¼ cup vegan broth Salt and pepper to taste Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Heat the olive oil over medium heat in a large pan for a minute. Add the onions and saute, stirring often, for 15 minutes. Add the tamari and garlic, stirring often, for another three minutes. Meanwhile, cut the jackfruit pieces in half and transfer to a food processor. Pulse 15 - 18 times until the jackfruit is in smaller, thinner strips. Keep an eye on it so it doesn’t get too finely minced. Add to the pan with the onions along with the chili powder, smoked paprika and liquid smoke. Stir for a minute, then add one cup of the BBQ sauce and the broth. Cook for eight minutes, stirring often, then add the remainder of the BBQ and cook for another two minutes. Transfer to the prepared baking sheet and spread evenly; cook for 10 minutes. Remove from the oven, stir the jackfruit with a spatula, decrease the heat to 350 degrees, and cook for another 10 minutes. Season with salt and pepper and serve as you like but a toasted bun is calling for it. © 2013-2019, Vegan Street |
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