We are well into summer grilling season, and this is a recipe I am most excited about! Prepare you tacos, buns and pizza’s because this vegan bbq jackfruit is about to take over.
I was inspired to use it after travelling to Bali and the Philippenes where it is locally grown and a staple in vegetarian food. I had many jackfruit curries and sandwiches. People at restaurants often poked fun at me for being a vegetarian, since it is so unheard of there. At one point I thought they were trying to take it one step further and trick me because the jackfruit looked so much like pork! Although you can only get it in a can here, it still does the trick.
Reasons to be excited!
Reasons to be excited!- The bbq sauce is sugar free and easy to make, using only a little bit of maple syrup. It is very rare you find a bbq sauce in the store that is not loaded with refined sugars. However it requires no special equipment or ingredients, no different than making a pasta sauce!
- Non-vegans “cannot tell the difference” and that is a QUOTE from some of my most skeptic friends.
Jackfruit:
Is a fruit grown in Asia. Young Jackfruit is sold in a can in many health food stores. Young Jackfruit has very little flavour and is commonly used as a meat substitute in vegetarian dishes as it absorbs the flavour of it’s sauce.
Serve this with Cashew Cream, vegan mayo, avocado or cilantro on your favourite bun or tortilla! I used Ezekiel burger buns.
Having a BBQ? Serve this with: Sweet Potato Pomegranate Salad, Creamy Tahini Kale Salad, Watermelon Arugula Salad.
- 1 can young jackfruit
- 1 cup shredded carrots (optional)*
- ½ yellow onion
- 1½ Cups strained tomatoes (1/2 28oz can/jar)
- ½ tsp paprika
- 1 tsp chilli powder
- 1 tsp yellow mustard
- 3 tbsp apple cider vinegar
- ¼ cup maple syrup
- 1 tbsp tamari
- ½ tsp liquid smoke**
- To Serve:
- Buns or tortillas
- Vegan mayo or Cashew Sour Cream (see link above)
- Avocado
- Cilantro
- Fruity salsa (optional but my personal favourite)
- Chop up your onion into small pieces. Simmer with a splash of water in a small pot until translucent.
- Add in the remainder of the sauce ingredients and stir well. Let the sauce simmer on low for about 30 minutes until it smells fragrant.
- Mix jackfruit, with sauce and carrots (if using). Fry for about 10 minutes until warm all the way through.
- Serve on buns or tortillas with avocado, cilantro and cashew cream or vegan mayo!
** Look for liquid smoke in the sauce aisle or the health food store. If you cannot find, add 1 tsp smoked paprika
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