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BBQ Jackfruit Tacos with Dilly Slaw
of the things that’s frustrating about being a gluten-free vegan is you
can miss that chewy, meaty texture of seitan. Jackfruit to the rescue! Kind of.
Jackfruit will always be a little more tender than seitan but it
provides a wonderful, neutral canvas for sauces and can be a perfect
choice that manages to be both hearty and light. In this recipe, a
tangy, tender and juicy jackfruit preparation contrasts beautifully
with a crisp, creamy and cool slaw. Add guacamole on top if you’d like;
red onions are also a great choice. This is delicious in warm corn
tortillas but would also be good on a rice bowl. By the way, you can
find fresh jackfruit in many international grocery stores today but
this is one of the rare items I recommend buying in a can for
convenience and taste.
3 cups shredded cabbage or broccoli slaw
½ cup vegan mayo, homemade or store-bought (this oil-free version might be nice, too)
1/8 cup unsweetened, plain dairy-free milk
1 tablespoon fresh lime juice
1 tablespoon dried dill weed
1 teaspoon ground cumin
1 teaspoon crushed garlic
¼ teaspoon crushed red pepper flakes (optional)
Salt and pepper
1 teaspoon olive oil (optional)
40 ounces canned jackfruit in water or brine, drained, rinsed and shredded with a fork or sharp knife
1 tablespoon low-sodium tamari
3 cloves garlic, minced
¼ teaspoon liquid smoke
½ cup plus 2 tablespoons your favorite vegan BBQ sauce, homemade or store bought, divided
¼ cup low-sodium vegetable broth
1 teaspoon cayenne powder (optional)
Salt and pepper to taste
Prepare your slaw first. In a medium bowl,
combine all ingredients and stir; season to your preference. Allow to
sit for 20 minutes or more to absorb the flavors and soften.
Heat a large skillet over medium heat; add your olive oil and heat for
a minute. Add the shredded jackfruit and sauté, stirring often with a
spatula, for five minutes. Add the garlic, tamari, and liquid smoke,
sautéing for six minutes. Add ½ cup of BBQ sauce, vegetable broth, and
cayenne powder, bring to a simmer, then lower the heat to medium low.
Cook for 25 – 30 minutes, stirring occasionally, until softened. Add
more broth by the tablespoon if it gets too dry. When it's reached the
desired level of tenderness, add the final two tablespoons of BBQ
sauce, stir through and remove from heat.
Serve hot and garnished as you wish with Dilly Slaw on top.
2013-2017, Vegan Street