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BBQ Jackfruit 2.0
We have created a recipe for BBQ jackfruit
before that I still stand behind but I felt compelled to make another
version, using the method I’ve developed for coaxing as much tenderness
and flavor out of jackfruit as I can. Jackfruit is a great option for
those of us who are gluten-free and vegan but even when I enjoyed it, I
didn’t love how the chunks and pieces would stubbornly stick together.
I figured out this method after a visit to The Herbivorous Butcher in
Minneapolis showed me how good seasoned jackfruit can be. While this
other approach takes longer, I think it is worth it for the improved
Some notes: You can make this as spicy, sweet or smoky as you want
depending on the BBQ sauce you use. I used mushroom vegetable broth for
maximum umami - hey, maximumami, is a new word I guess I coined anyone
wants it! - but feel free to use what works for you. If you like a
juicier BBQ, bump the sauce up to 14 ounces and add those last two
ounces to stir through when it comes out of the oven.
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BBQ Jackfruit 2.0
2 teaspoons olive oil (optional: can substitute vegetable stock)
1 yellow onion, cut in half and into half-moons
1 tablespoon tamari
1 tablespoon minced garlic
2 20-ounce cans water- or brine-packed jackfruit, drained and rinsed
1 tablespoon chili powder (optional)
1 teaspoon smoked paprika
½ teaspoon liquid smoke
12-ounces vegan BBQ sauce, divided
¼ cup vegan broth
Salt and pepper to taste
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Heat the olive oil over medium heat in a large pan for a minute. Add
the onions and saute, stirring often, for 15 minutes. Add the tamari
and garlic, stirring often, for another three minutes.
Meanwhile, cut the jackfruit pieces in half and transfer to a
food processor. Pulse 15 - 18 times until the jackfruit is in smaller,
thinner strips. Keep an eye on it so it doesn’t get too finely minced.
Add to the pan with the onions along with the chili powder, smoked
paprika and liquid smoke. Stir for a minute, then add one cup of the
BBQ sauce and the broth. Cook for eight minutes, stirring often, then
add the remainder of the BBQ and cook for another two minutes.
Transfer to the prepared baking sheet and spread evenly; cook for 10
minutes. Remove from the oven, stir the jackfruit with a spatula,
decrease the heat to 350 degrees, and cook for another 10 minutes.
Season with salt and pepper and serve as you like but a toasted bun is
calling for it.
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