Serves: 4
My husband, although very supportive of my choice, is not vegan himself. So, to get him interested in alternative meals I made this BBQ pulled jackfruit sandwich. It’s now his favorite meal! It’s fast to make, tasty and great for both vegans and none vegans alike. I created a homemade BBQ sauce which you will see below, but as always use what you feel comfortable with :).
Needs
BBQ sauce:
½ cup ketchup
1 ½ tbsp apple cider vinegar
1 tbsp mustard
1 tbsp worcestershire sauce
½ tbsp chili powder
¼ tsp salt
¼ tsp garlic powder
quarter of an apple (peeled and grated) – if you like your BBQ to be sweet, add a little more apple or maple syrup
½ tbsp paprika (optional)
Pulled fulling:
10.6 oz Upton’s Naturals – original flavor jackfruit
9.50z king trumpet mushrooms
Toppings:
pickled veggies
cabbage
collard greens – if you want an option with no bun
sandwich buns
*½ tsp coconut oil needed for cooking
Getting Started
Let’s start with the homemade BBQ sauce. Place all listed ingredients in a small mixing bowl and whisk together. Taste test to make sure it’s exactly what you’re looking for. If you want your BBQ a little sweeter you can always add more grated apple or some maple syrup. Once this is completed, set aside.
Open up your jackfruit package and slice off the ends of your mushrooms. You will need the long trunk of the mushroom so just cut the very tip to clean off the ends. Grab a medium size bowl and fork to start shredding your mushrooms. The video above will show you how to shred lightly and get that pork like texture needed. Once all your mushrooms are shredded in the bowl, go ahead and shred your jackfruit by hand or with a fork as well.
Add your coconut oil to the pan, once hot add in your jackfruit and mushroom mix. Saute for 1-2 minutes then stir in your BBQ sauce. Turn your heat down to a medium flame and cook for 5 more minutes, stirring occasionally. After 5 minutes place on simmer and cover. Cook for another 10 minutes.
Your done and ready to eat a deliciously tasty meal! Serve on a bun or use a collard green leaf to make a wrap. This is also great in salads if you have leftovers.
Instead of just pickles I loved bringing in a mixture of pickled vegetables. Pickled asparagus, carrots and peppers seem to be our go to! We love adding a little cabbage on top as well as a coleslaw replacement.
If you love the way this dish turns out for you, post a story and tag @carrotlifeandlove. Excited to see your recreations!
Love and Carrots,
-B
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