Originally posted at eatbychloe.com
WOOT WOOT! It’s officially cookout season!
Grab your sunglasses, beach towels and brace yourself for the season of outdoor parties full of… Summers’s finest comfort foods!
To make sure that you enjoy BBQ season, by CHLOE. Contributing Chefs, Candice Hutchings, came up with this BBQ Jackfruit Sandwich! The recipe is perfect for vegans and meat-eaters alike! It will even impress your “skeptical” friends!
PLUS, the best part about this recipe is that it’s pretty healthy, but it’s disguised as comfort food! These sandwiches allow you to indulge in the flavors of the Summer without having to feel guilty about it.
Whip these up for your next cookout and forever be known as the BBQUEEN!
1 Tbsp coconut oil
1 small onion
3 cloves garlic
2 tsp paprika
2 tsp chili powder
1 Tbsp pure maple syrup
2 cans of Jackfruit in water or brine
½ cup water
3/4 cup vegan BBQ sauce
½ shredded purple or green cabbage
1 large carrot
½ small white onion
1 Tbsp apple cider vinegar
½ cup vegan mayo
½ Tbsp pure maple syrup
¼ tsp sea salt
1 tsp fresh dill
¼ tsp cracked black pepper
Finely slice the small onion, mince the garlic and drain + rinse the jackfruit.
Make sure to buy young jackfruit in water or brine and not in syrup.
Also, you may want to prepare the coleslaw a few hours in advance so it has time to chill, and the flavors get a chance to mingle.
For the coleslaw, finely chop the small white onion and fresh dill to save some time before getting started!
In a large freezer bag, add coconut oil, paprika, chili powder, and pure maple syrup + mix well.
Add jackfruit to the marinade and allow to marinate for a minimum of 2 hours either on the counter, or if marinating overnight, place in the fridge.
When the jackfruit has marinated and is ready to go, place a pan on medium heat, and heat some coconut oil.
When your oil is hot, add onion and garlic to the pan. Cook and mix until onions are clear.
Add water and jackfruit, mix well, and bring to a simmer for about 20 mins, covering halfway through to avoid drying out the meat.
After 20 mins, break up the jackfruit using a masher or a fork, and reduce the heat even more
Cover and continue to cook on low for another 15-20 minutes, stirring often to break up large pieces of jackfruit.
Cook until all liquid has evaporated and remove from heat.
Add BBQ sauce to pan and coat jackfruit, add more if you like your pulled pork messy and gooey!
Whisk together the apple cider vinegar, vegan mayo, pure maple syrup, dill, sea salt and cracked black pepper into a large bowl to create the dressing.
Add the cabbage, carrot, and onion, and mix well.
Taste, and adjust seasonings to your liking.
The longer you let this recipe sit, the better it tastes!
Grab some of your favorite vegan hamburger buns, maybe warm them up on the grill (we love those grill marks) and simply, scoop out as much coleslaw and BBQ jackfruit as your heart desires! Eat up!