Amy Webster, Humane Society of the United States Chef, proves to us over and over that you're not missing out on anything with a vegan diet. She stopped by with a sandwich recipe perfect for Sunday's big game.
Smoky Jackfruit BBQ Sandwich
- 2 20-ounce cans young green jackfruit in water or brine, not syrup
- 1 Tbsp olive oil
- 1/2 onion, diced
- 1 cup BBQ sauce (vegan in a bottle or homemade)
- 2 Tbsp brown sugar
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili powder
- 4-6 hamburger buns or your favorite wraps
- 2 cups shredded cabbage & carrots
- 1/2 ripe avocado
- 2 Tbsp lemon or lime juice
- 1 Tbsp maple syrup or agave
- Salt & pepper to taste
1.Prepare the jackfruit by draining and rinsing well then thoroughly dry. Chop off the core portions of the fruit and discard.
2.Heat oil in a large skillet over medium heat. Add chopped onion once the pan and oil are hot. Cook onion for 5-8 minutes until translucent.
3.Add jackfruit and heat on medium for a few minutes to cook slightly.
4.Add brown sugar, paprika, garlic powder, salt, pepper, and chili powder. Stir to combine well and continue to cook for about 5 minutes.
5.Add BBQ sauce. Stir and reduce heat to low, cover, and cook for approximately 20-30 minutes depending on preference of flavor. Stir occasionally and add a little water if needed to thin sauce.
6.While jackfruit is cooking, make the avocado coleslaw by mixing the avocado, lemon or lime juice, sweetener, and salt and pepper. Once mixture is thoroughly combined, add shredded veggies and mix well to coat. Add a touch of water if needed to thin. Store in refrigerator until ready to serve.
7.To finish jackfruit, stir well and turn up heat to med-high. Cook for 2-3 minutes for extra texture.
8.To assemble, add generous portions of jackfruit BBQ topped with avocado coleslaw to buns or as wraps. Enjoy!