Inspired by Minimalist Baker's BBQ Jackfruit sandwich recipe.
Jackfruit is a great vegan alternative to a shredded meat. When I saw that Trader Joes was selling canned jackfruit, I knew I had to give it a try! I'm always trying to learn new vegetarian and vegan dishes. I eat meat, but try to less and less. These kinds of recipes are fun experiments for me. Why not get creative AND healthy? This recipe can be used to make sandwiches, or simply put the BBQ jackfruit over a bed of greens, quinoa, and top with some sliced avocado. Enjoy!
1 20-ounce can young green jackfruit. You can find them in asian grocery stores and Trader Joes.
BBQ seasoning (1 Tbsp brown sugar + 1/2 tsp paprika + 1/2 tsp garlic powder + 1/4 tsp salt + 1/4 tsp pepper + 1/4 tsp chili powder)
1/2 cup BBQ sauce + more for topping
Rinse, drain, and thoroughly dry jackfruit. Place in a mixing bowl and set aside.
Mix together BBQ seasoning and add to jackfruit. Toss to coat.
Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice (I use coconut oil) and seasoned jackfruit. Toss and cook for 2-3 minutes to achieve some color.
Add BBQ sauce and thin with water to make a sauce. Stir and reduce heat to low- medium and cook for about 20-30 minutes.
Remove lid and stir occasionally. Use two forks to shred the jackfruit as it cooks down.
Once the jackfruit has been simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture and to cook off any excess water. Then remove from heat.
Leftover jackfruit keeps for up to a couple days in the fridge.
Enjoy the jackfruit on bread/buns for a sandwich, or over greens and rice. Top with avocado and enjoy!