pulled jackfruit sandwiches

March 4, 2016 ,

Smoky and sweet jackfruit paired with a kale carrot slaw; these sandwiches are the perfect vegan dupe for the classic pulled pork sandwich.  This recipe reminds me of summer barbecues, but we couldn’t wait any longer to share this one, let’s all dream of the sun despite the dreary weather outside.

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In it’s whole fruit form jackfruit looks like a large green football covered in spikes, similar to a durian; spare yourself the hassle of cracking into the fruit and just buy the canned form.

You can find jackfruit in the asian food aisle of most grocery stores, it comes in two canned forms: young green jackfruit and jackfruit in syrup.  The young green jackfruit is what you want to be using for this recipe, since the syrup of the other variety is too sweet for the smoky barbecue flavour of these sandwiches. 

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Jackfruit has a fatty texture that mimics pulled pork extremely well in this recipe, try it out on your carnivorous friends and see if they can tell the difference!  Avocado, kale, and shredded carrot make up a light topping for the sandwiches, adding some colour and crunch.

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Yields: 2-4 sandwiches (depending on how much filling you like)

Ingredients:

Pulled Jackfruit

  • 1 can young green jackfruit, liquid drained
  • 2 tbsp brown sugar
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp cayenne pepper
  • 3/4 – 1 cup water
  • 1/3 cup vegan barbecue sauce
  • 2-4 sandwich buns for serving, your choice

Kale Carrot Slaw

  • 1/2 avocado
  • 1 tsp lime juice
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp red pepper flakes
  • 1 large carrot, shredded
  • 1 cup kale, cut into ribbons

Directions:

Pulled Jackfruit

1. Heat a pan over medium heat.  Using your hands, finely shred the jackfruit into the pan and cook 5 minutes, stirring often to prevent sticking.  Add the brown sugar, spices, and 1/2 cup water, mixing well to coat evenly with the spices.  Cover and simmer on low for 10 minutes.

2. Add another 1/4 cup water, cover and simmer for 10 minutes.

3. Add the barbecue sauce and the last 1/4 cup water if needed, stir well and simmer 5-10 minutes until excess water cooks off. 

4. Remove from heat and assemble your sandwiches with the kale carrot slaw on your favourite buns.

Kale Carrot Slaw

1. In a medium bowl mash up the avocado with a fork until it is smooth and creamy.  Add the lime juice, salt, pepper, and red pepper flakes, mixing well to incorporate. 

2. Shred the carrot using the grater attachment on a food processor, or a hand grater.  Once grated, squeeze the grated carrot over the sink to get rid of the excess water (no one wants soggy sandwiches!).

3. Remove the stalks from the kale leaves, then shred into thin ribbons.  Add the kale and carrot into the bowl with the avocado mixture, then toss well to coat the veggies evenly with the creamy avocado.

Notes:

Pulled jackfruit and kale carrot slaw can be stored in the fridge for 2-3 days.

Make it gluten-free: use your gluten-free buns of choice

Nutrition facts are for 1 sandwich using 1/4 of filling

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References:

Nutrition facts from: CRON-O-Meter