Not only does jackfruit lend itself well to shredding for that pulled effect, but it’s also great at soaking up the zesty barbecue sauce, making it an ideal candidate for these hearty sandwiches. Look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be sure not to get the kind packed in syrup). If jackfruit is unavailable, substitute your choice of chopped seitan, steamed crumbled tempeh, or chopped or shredded mushrooms (portobellos or oyster mushrooms are especially good here).
Pulled Jackfruit BBQ Sandwiches
- 1 tablespoon olive oil
- 1 yellow onion, minced
- 1 (16-ounce) can water-packed jackfruit, drained and shredded or thinly sliced
- 1 tablespoon tamari soy sauce
- ¼ teaspoon smoked paprika
- Salt and ground black pepper
- 1 ½ cups barbecue sauce, store-bought or homemade (recipe follows)
- 4 sandwich rolls, split and toasted
Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the jackfruit and cook until softened, about 10 minutes. Stir in the soy sauce and season with the paprika and salt and pepper to taste. Add as much of the barbecue sauce as desired, stirring to mix well. Use a fork (or two) to break up the jackfruit. If hard pieces remain, remove them to a cutting board and finely chop, then return them to the skillet. Cook for about 10 minutes to heat through and blend the flavors. Pile the jackfruit mixture onto the toasted sandwich rolls. Serve hot.
Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.
- 1 tablespoon grapeseed or sunflower oil
- 1 yellow onion, minced
- 3 garlic cloves, minced
- 1 (28-ounce) can tomato sauce or puree
- 1 canned chipotle chile in adobo sauce, minced
- 1/2 cup pure maple syrup or dark brown sugar
- 1/4 cup water
- 1/4 cup cider vinegar
- 1/4 cup tamari
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon liquid smoke
Heat the oil in a saucepan over medium heat. Add the onion and garlic and cook for 5 minutes, until the vegetables soften. Add the tomato sauce, chipotle, maple syrup, water, vinegar, tamari, salt, and pepper, stirring to mix well. Simmer for 20 minutes, or until the sauce reduces to the desired consistency. Near the end of the cooking time, stir in the liquid smoke, then taste and adjust the seasonings, adding more salt, maple syrup, or vinegar if needed to balance the flavors.
Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.