Hi there, it’s me posing for a vegan commercial. Hey! Don’t snicker…it could happen. No seriously this is me right after I completed my cooking demo at the Texas Veggie Fair this past Saturday. How do you like my “new” bangs and glasses? Amazingly, I did not get a drop of BBQ sauce on that apron. Although, I bet you’re wondering what the heck I’m holding there in my hand, that’s actually bigger than my hand! It’s Jackfruit ya’ll and recently Business Insider called it the new “it” food in cooking. Naturally I had to give it a try and let me tell you people something, IT rocks!
After a bit of research I found out that Jackfruit grows in south Asia, mainly in Thailand. One tree can produce up to 150 fruits twice a year that weigh anywhere between 10 to 100lbs. Wowie!!! I was holding half a jackfruit single handed but I have some pipes there on those arms and it was really no trouble. When ripe, jackfruit is sweet and can make a sugary snack or cooked into aromatic pulled pork-esque shreds when unripe. The flesh is full of Vitamin C, potassium, calcium, and iron. See those seeds? They make an excellent protein source. Besides being a popular protein source around the world, jackfruit trees produce a latex-like substance that’s used as glue while its bark can be used to make dye. I’d say Business Insider has it right when they call it a “miracle crop”.
It is also really inexpensive. Coming in at $1.47 a can, this recipe can feed up to four people or more if your buns are small. But hey, whose judging. I suggest you make this no fuss, no frills, and fast recipe soon and load those buns up, big or small.
|4 - 6||5 minutes|
This BBQ Jackfruit is great on a bun with my Mustard Caraway Spicy Slaw. It is also makes a great topping for sweet potatoes or can take your nachos to another level. Trust me on the last one.
- 2 20oz. cans of young jackfruit (in water, not brine or syrup)
- 1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
- 3/4 cup Annie's BBQ Sauce (use sauce of choice but make sure it's vegan)
- 4 - 6 whole grain vegan buns
- Rinse, drain and thoroughly dry jackfruit. Chop off the center "core" portion of the fruit and discard. 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 of olive oil and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to get a bit of color. Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes. Remove lid and stir occasionally. After 20 minutes, use two forks to shred the jackfruit. Turn up heat to medium-high and cook for 2-3 more minutes to allow the jackfruit to absorb all the sauce into the shreds. Remove from heat and place a hearty portion on top of chosen bun, potatoe or chips. Store any leftovers in the fridge for up to 2 days.