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David James Di Pardo

- Light Warrior, Coach, Speaker, and Author of Awakening The Light Warrior Within

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BBQ Jackfruit Sandwiches

July 5, 2018 by David James Di Pardo Leave a Comment

BBQ Jackfruit SandwichesLooking for a tasty summer meal that won’t require turning on the oven or standing over a scorching coals? Look no further! With the heatwave currently present in Montreal I’ve been looking for easy meals that require minimal cooking, and appliances that exude minimal amounts of heat. These jackfruit sandwiches make for a perfect summer meal and come together in under 30 minutes. The jackfruit is smoky and sweet to contrast against the creamy purple slaw. You won’t miss the meat with this one.

BBQ Jackfruit SandwichesIf you’ve never bought jackfruit, you can find cans of it in most Asian supermarkets. Just make sure to look for jackfruit in brine, not in syrup. For the best texture and flavor, break it up with your hands and give it a proper rinse to remove the brine. Most canned jackfruit is cut into wedges which sometimes have the core present at the point of each wedge. If the core is too tough to break apart with your fingers, remove only the tender part of the jackfruit and discard the core. Once thoroughly rinsed allow the jackfruit to drain and pat dry.

I add a base of onions and tofu to my jackfruit. The help balance out the textures and consistency. Not to mention the tofu adds protein. Jackfruit, while a good substitute for meat, had next to no calories and even less protein. Be sure to use a block of extra firm tofu and run it against the largest side of a box grater to shred it.

BBQ Jackfruit SandwichesFor the sake of convenience I use store bought BBQ spice rub and BBQ sauce in this recipe. If you’re in the habit of making your own blends, go for it. If not, use whatever you’ve got on hand or pick up a bottle of your favorite sauce at the supermarket.

BBQ Jackfruit SandwichesServe the jackfruit over you’re favorite gluten-free buns (if you have a gluten sensitivity) and top with some of that creamy purple slaw. Serve with sweet potato fries and leftover slaw for a quick summer time meal.

5 from 1 reviews
BBQ Jackfruit Sandwiches
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
Sweet and smoky jackfruit topped with a creamy purple slaw, for a perfect summer time sandwich. The addition of shredded tofu provides a healthy does of plant-based protein to this light meal.
Author: David James Di Pardo
Recipe type: Main
Cuisine: Vegan, Gluten-Free
Serves: 4 servings
Ingredients
Jackfruit:
  • 1 20 ounce can jackfruit in brine
  • ½ 16 ounce block extra firm tofu
  • 1 yellow onion, thinly sliced
  • 1 tablespoon coconut oil
  • ½ teaspoon kosher salt
  • 2 ½ teaspoons BBQ spice mix or BBQ rub of your choice
  • 2 tablespoons maple syrup
  • ½ cup BBQ sauce of your choice, plus more for serving
  • ¼ cup water
Purple Slaw:
  • ¼ cup vegan mayo
  • ¼ teaspoon kosher salt
  • 1 teaspoon whole grain mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 small purple cabbage, shredded, about 5 cups
  • 1 medium carrot, julienned, about 1 ½ cups

  • Gluten-free buns for serving
Instructions
  1. To make the jackfruit: drain the jackfruit in a large colander. Using you hands bread apart the wedges, discarding any tough bits. Rinse thoroughly and pat dry.
  2. Using the largest side of a box grater, shred the tofu.
  3. Heat the coconut oil in a large non-stick skillet over medium heat. Once hot and the oil begins to ripple, add the sliced onion. Saute until translucent and just beginning to brown.
  4. Add the jackfruit, tofu, salt, spice mix, and maple syrup. Cook 5 minutes more until just beginning to sear.
  5. Stir in the BBQ sauce and water. Cook an additional 5-10 minutes until the mixture begins to caramelize.
  6. While the jackfruit is cooking prepare the purple slaw. In a large bowl whisk together the vegan mayo, salt, mustard, maple syrup, and apple cider vinegar. Add the cabbage and carrot, and toss to combine.
  7. Top each bun with some of the jackfruit mixture followed by the slaw. Serve warm along side with the leftover slaw and sweet potato fries. *See notes.
Notes
For the sweet potato fries, scrub 2-3 sweet potatoes and slice into ¼ inch sticks. Toss with oil and salt, and air fry for 15 minutes at 400°F, shaking once halfway through. If you don’t have an air fryer, the sweet potatoes can be baked at 400°F for 25-30 minutes on a baking sheet lined with parchment paper.
3.5.3226

 

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Filed Under: Gluten-Free, Main Dishes, Recipies Tagged With: barbecue jackfruit, bbq jackfruit, Canned jackfruit, coconut oil, dairy-free, dairy-free recipes, food, gluten-free, health, healthy, jackfruit bbq, jackfruit in brine, jackfruit pulled pork, jackfruit recipes, plant based recipes, plant-based, vegan, vegan jackfruit recipes, vegan pulled pork, vegan pulled pork jackfruit, vegan recipes, vegetarian pulled pork

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