Barbecue Jackfruit Sandwich

Barbecue Jackfruit Sandwich

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Serves 4

For vegan cooking, use young green jackfruit as a meat substitute. It is unripe, firm, and stringy, with a neutral taste and texture like pulled pork or shredded chicken. It usually comes canned in water or brine—rinse it well to remove saltiness. This jackfruit soaks up flavors well, making it great for savory dishes like tacos and stews.

Ripe sweet jackfruit is soft, yellow-orange, and tastes sweet, like mango or pineapple. It’s better for desserts and snacks, not as a meat substitute, because it’s less fibrous and doesn’t absorb savory flavors.

In short:

• Use young green jackfruit for meat-like texture and mild taste.

• Avoid ripe sweet jackfruit for savory dishes.

• Canned or frozen young jackfruit is easiest to find; fresh needs prep and peeling.

Ingredients

• 1 can of shredded young, green Jackfruit in water or brine (If in brine, break apart jackfruit pieces and soak in a full bowl of water for at least an hour. If in water, no need to soak).

• 1 onion quartered, then sliced

• (Optional) 1 king oyster mushroom shredded with a fork

• 2 tablespoons vegetable oil

• 1 tablespoon smoked paprika

• 1 tablespoon Bakon seasoning (Hickory smoked torula yeast) or 1/8 Tsp Liquid smoke

• 1 teaspoon salt

• 1 teaspoon pepper

• 1 teaspoon granulated garlic

• 2 tespoons mushroom seasoning

• 1 tablespoon fresh garlic, pressed

• 1 teaspoon creole seasoning

• 1 cup prepared barbecue sauce

• 1/4 cup water or veggie broth

Preparation

1. Sauté onions, garlic, and seasonings for about 10 minutes until softened.

2. Add in drained and shredded jackfruit that has been broken up and/or soaked in water.

3. Add shredded mushrooms, if you have opted to add those.

4. Add in a barbecue sauce

5. Simmer jackfruit mixture on low for 30 - 40 minutes or until caramelized.

6. Serve on a warm bun with mustard, creamy slaw, and pickle slices.