BBQ Jackfruit Sandwiches
Unripe jackfruit has a texture akin to pulled pork, which has made it a darling among vegan cooks and eaters. Here, it gets combined with store-bought barbecue sauce and piled onto buns with an easy cabbage slaw that gets extra crunch (and protein) from roasted peanuts. Look for unripe (sometimes labeled young or green) jackfruit in water or brine, not sugar syrup, at Asian markets and supermarkets with large selections of vegan products.
Two 14-ounce cans green jackfruit in brine (not syrup), such as Native Forest brand
1 tablespoon extra-virgin olive oil
¼ teaspoon Spanish smoked paprika (pimenton; optional)
1 cup vegan barbecue sauce
3 cups thinly shredded green cabbage
½ cup chopped roasted unsalted peanuts
1 garlic clove, minced
3 tablespoons vegan mayonnaise
1 tablespoon apple cider vinegar
¼ teaspoon kosher salt
Pinch freshly ground black pepper
4 hamburger buns, lightly toasted
Drain and rinse the jackfruit. Pick out and discard any seeds. Using a fork or your fingers, shred the jackfruit.
Pour the oil into a large skillet over medium heat. When it shimmers, add the jackfruit and cook until its moisture evaporates and the jackfruit starts to lightly brown, 5 minutes. Stir in the smoked paprika, if using, and cook until fragrant, 1 minute. Stir in the barbecue sauce and cook until the sauce thickens and reduces, 4 minutes.
To make the slaw, in a mixing bowl combine the shredded cabbage, peanuts, garlic, mayo, vinegar, salt and pepper and toss to evenly coat the cabbage.
Divide the sauced jackfruit among the buns and top with the slaw. Serve while hot.
The nutritional analysis was run with potato hamburger buns.
Nutrition | Calories: 440; Total Fat: 23 g; Saturated Fat: 4 g; Cholesterol: 0 mg; Sodium: 730 mg; Carbohydrates: 47 g; Dietary Fiber: 8 g; Sugars: 17 g; Protein: 13 g.
Adapted from a recipe by Amber St. Peter in "The Ultimate Vegan Cookbook" (Page Street Publishing Co., 2018).