JACK FRUIT BARBECUE SANDWICHES
Jack Fruit BBQ is a great dish for plant based diets, Vegetarians, or anyone who just wants to try something new and off the beaten path!
Provided by The SouthernPlate Staff
Categories Snack
Time 15m
Number Of Ingredients 2
Steps:
- Drain jackfruit in a colander. Place in large skillet over medium high heat. Chop up with spatula or chopper* and stir often for 5-10 minutes until more water is evaporated.
- Add in enough bbq sauce to taste- I usually add about a cup. Stir and continue cooking until heated through. Serve on buns and enjoy!
Nutrition Facts : Calories 307 kcal, ServingSize 1 serving
BBQ PULLED JACKFRUIT SANDWICHES
This recipe will have everyone fooled! Simmered in barbecue sauce, jackfruit looks just like pulled pork. Stuff it in a potato roll and top it with a bright, easy slaw and you won't even miss the meat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 8 servings (1 sandwich)
Number Of Ingredients 9
Steps:
- Combine the coleslaw mix, cider vinegar, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl. Cover with plastic wrap and refrigerate until ready to serve.
- Combine the jackfruit with the chili powder and 1/2 teaspoon each salt and pepper in a large bowl. Heat 2 tablespoons oil in a large skillet over medium high heat until shimmering. Add the jackfruit and cook, tossing occasionally, until the spices are fragrant 2 to 3 minutes.
- Add the barbecue sauce to the skillet along with 3 cups water, stir, cover and reduce the heat to low. Cook, stirring occasionally, until tender, 45 to 50 minutes. Uncover the skillet, turn the heat to high and simmer until the color has deepened and the sauce is thick, 4 to 5 minutes. Remove from the heat.
- Using a potato masher or wooden spoon, smash the jackfruit until it resembles a pulled pork consistency and season to taste with salt, pepper and light brown sugar if you would like it sweeter. Serve on the potato buns topped with the coleslaw.
Nutrition Facts : Calories 300, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 970 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 7 grams, Sugar 17 grams
VEGAN PULLED JACKFRUIT
Use jackfruit to make this clever vegan 'pulled' meat substitute, perfect for stuffing into bread rolls and enjoying with all the barbecue trimmings
Provided by Juliet Sear
Categories Dinner, Main course
Time 1h
Number Of Ingredients 10
Steps:
- Heat the oil in a frying pan and cook the onion until very soft, for around 10-12 mins. Add the cinnamon, cumin and paprika to the onions and cook for a further 2-3 mins. Next add the Tabasco, vinegar and bbq sauce and mix well before adding in the tomato, the drained jackfruit and 200ml water. Leave to simmer gently, covered, for 30 mins stirring every 5-10 mins to help break down the jackfruit, then take the lid off and cook a further 10 minutes.
- Once cooked, use a fork to make sure all of the jackfruit is well shredded. Check seasoning and add another tbsp of bbq sauce if necessary for extra stickiness.
Nutrition Facts : Calories 135 calories, Fat 2 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium
BBQ JERK JACKFRUIT
Provided by Food Network
Categories main-dish
Time 2h30m
Yield About 10 servings
Number Of Ingredients 30
Steps:
- Bring a medium pot of water to a boil.
- Meanwhile, peel the off skin off of the jackfruit with a sharp knife (think of taking the rind off of a watermelon). Half the jackfruit piece and separate the inside of the jackfruit from the pods with your hands. Keep the fibrous and more yellow parts, discard the pods. Carefully drop the pieces of jackfruit in the boiling water and cook for 10 minutes. Drain and shake off any excess water.
- Meanwhile, fill a medium pot with the oil and attach a deep fat-fry thermometer, bring to medium heat (about 350 degrees F). Fry the boiled jackfruit in batches, turning as needed, until slightly brown, about 3 minutes. Transfer with a slotted spoon to a paper towel-lined plate to drain. Repeat with the remaining jackfruit.
- Combine the full BBQ Jerk recipe (5 cups; see recipe below) with the fried jackfruit in a medium saucepan and reheat over medium-low until hot.
- To serve: To a plate, add piles of BBQ jerk jackfruit and lo main. Garnish the jackfruit with the sweet-and-tangy peppers, charred corn, caramelized onions and crumbled queso fresco.
- Whisk together the ketchup, brown sugar, vinegar, allspice, garlic powder, jerk seasoning, browning seasoning and scotch bonnet in a medium bowl. Refrigerate in an airtight container for up to 5 days.
- Bring a pot of salted water to a boil. Add the noodles and cook according to package instructions for al dente. Drain and rinse with cold water. Toss the noodles with oil to prevent sticking. Set aside.
- Meanwhile, mix together the soy sauce, brown sugar, sesame oil, garlic powder, turmeric and red chili flakes in a small bowl.
- Heat the oil in a large skillet over medium heat. Add the mixed vegetables and cook, stirring frequently, until crisp-tender, about 4 minutes. Lower the heat and add the chow mein sauce and cook for a minute. Add the cooked noodles and stir to coat.
- Whisk together the sugar, vinegar, water and seasoning salt in a medium bowl. Seed and stem the bell pepper and cut into thick slices.
- Heat the oil in a large skillet, over medium-high heat. Add the peppers cook, stirring, until they have slightly caramelized. Add the sugar-vinegar mixture, bring to a simmer, and cook until much of the liquid has evaporated and the peppers are further caramelized, 3 to 4 minutes.
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- Make the BBQ sauce: In a food processor, blend the chipotle peppers, adobo sauce, ketchup, vinegar, garlic, mustard, paprika, cumin, and a few grinds of pepper until smooth. Set aside.
- Prepare the jackfruit by pulling shredding the pieces with your hands (see photo), discarding any harder pieces of the core. In a large skillet, heat 1 tablespoon of olive oil to medium heat. Add the sliced onion and salt and cook, stirring occasionally, until soft, 8 to 10 minutes, turning down the heat as necessary. Next, add the shredded jackfruit and cook 5 minutes, stirring occasionally. If necessary, add a splash of water to keep it from sticking to the pan. Stir in the 1/2 cup water and half of the BBQ sauce. Turn the heat to low, cover, and let simmer for 20 minutes. Remove the cover and stir in half of the remaining BBQ sauce, reserving the rest for serving.
- Make the slaw: In a medium-large bowl, combine the cabbage, cilantro, lime juice, olive oil, and pinches of salt and pepper.
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