BBQ Jerked Jackfruit Sando

We’re all aware that we should eat less meat if we’re serious about helping the environment.  It won’t happen overnight but we want to show you that vegan food can be exciting and tasty. Check out our carrot cake recipe for a beautiful dessert to compliment and our list of cocktails to enjoy in the sun.

BBQ season is a meat lovers paradise so we delve into ‘The Vegan North’ to find a simple recipe that’s perfect for this time of year.

 

BronJa

BBQ Jerked Jackfruit Sando

Jackfruit isn’t hard to find; pick some up at most Asian supermarkets and it’s ideal for barbecues.

Ingredients:

For the jerk BBQ sauce:
  • 3 cloves of garlic
  • 15g ginger
  • 1 onion
  • 2 spring onions
  • 2 tbsp olive oil
  • 1 tbsp jerk seasoning
  • 4 tbsp ketchup
  • 4 tbsp mustard
  • 1 tbsp molasses
  • 200ml pineapple juice
For the jackfruit:
  • 2 tins of young green jackfruit in water or brine
  • 2 tbsp jerk seasoning
  • 4 tbsp olive oil
For the pineapple salsa:
  • 15g pineapple chunks
  • 2 red peppers
  • 1 red onion
  • 15g fresh coriander
  • 1 lime, juiced
For the red cabbage slaw:
  • 1 red cabbage
  • 1 red onion
  • 2 limes, juiced
To serve:
  • 1 burger bun of your choice
  • 1 baby gem lettuce
  • 1 tsp crispy onions

Method:

For the jerk BBQ sauce:
  1. Peel and finely chop the garlic, ginger, onion and spring onions.
  2. Heat a pan on a medium heat and add the olive oil.
  3. Sweat the chopped ingredients for 5 minutes then add the jerk seasoning, mix and cook for a further 3 minutes.
  4. Add ketchup, mustard, molasses and pineapple juice.  Stir and simmer for 5 minutes.
For the jackfruit:
  1. Rinse, drain and thoroughly dry the jackfruit. Cover in jerk seasoning then set aside.
  2. Heat a large skillet over medium heat then add 1 or 2 tablespoons of oil and the seasoned jackfruit to the pan. Cook for 2 to 3 minutes to add colour.
  3. Add the barbecue sauce, cook on a medium heat for 20 minutes and cover. Stir occasionally, ensuring the jackfruit doesn’t stick to the base of the pan.
  4. Use two forks to shred the jackfruit as it cooks down to get a pulled texture. While this is simmering, make the salsa and slaw to accompany the dish.
  5. Once the jackfruit has been properly simmered, increase the heat to medium-high and cook for a further 2 to 3 minutes this will add extra colour and texture. This mixture can now be stored for up to 3 or 4 days in the fridge if you’re not using it straightaway.
For the pineapple salsa:
  1. Finely dice the pineapple, peppers and red onion. Finely chop the coriander, mix everything together, including the lime juice, and pop it in the fridge until serving.
For the red cabbage slaw:
  1. Finely slice the red cabbage and the red onion.
  2. Place the sliced onion and cabbage in a bowl then add the lime juice and season to taste with salt and pepper. Pop the slaw in the fridge until serving.
To serve:
  1. Slice the bun in half, place some gem lettuce on the bottom, add a generous amount of slaw, pile high with the BBQ jerked jackfruit and top it off with the pineapple salsa. Finally, sprinkle over some crispy onions for a bit of crunch, put the bun lid on and enjoy!

The Vegan North is available to buy in all good bookshops or online at www.mezepublishing.co.uk

K2 FASHION
BronJa
Walkingshaw

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