Once you see it, you’ll never unsee it. The jackfruit is a species of tree in the fig family. The tough skin, the abundant fruit, the prominent seeds, makes sense right? During the season, the jackfruit goes from a bland, meaty texture to sweet candy food from across the world. How can you work with the meaty texture, and create a gluten-free, family pleasing taco with an Asian twist? Check out these Pulled Jackfruit BBQ Sandwiches with Gojuchang BBQ Sauce.
Basically, a fermented chili paste from Korea. Gojuchang brings spicy, sweet, sour, and salty flavor with deep umami. Fermentation has been shown to help make a wide variety of ingredients more digestible, including cabbage, nightshades, and water-laden vegetables like cucumbers.
Jackfruit is an excellent meat substitute when it is green. It is naturally low in sugar and fat, and packed full of vitamins A and C, as well as potassium. It is also rich in fiber which helps you to stay fuller longer.
Be aware, jackfruit doesn’t have as much protein as meat does, so consider using it in recipes that have legumes, nuts or seeds to bump up the amount of protein in the meal.
When I was living in North Carolina I first was introduced to coleslaw as a topping for all things savory, saucy, grilled, and barbecued, and I loved it!
As a kid raised in the South, coleslaw was a simple summer staple and one of the first dishes I learned to cook. This veganized version still sticks with the classic combination of mayonnaise, vinegar, and a tiny bit of sugar, but we continued the Asian theme and used rice wine vinegar instead of apple cider or white wine vinegar.
Serve these Pulled Jackfruit BBQ Sandwiches alongside Crispiest Fries with Garlic Tahini Sauce.
1 clove garlic
14 oz can tomato paste
1 1/2 teaspoon ground mustard
1 teaspoon hot sauce
1 15 oz can tomato sauce
1/4 cup Worcestershire sauce
1/4 cup coconut sugar
1/2 cup gojuchang
1 1/2 teaspoon black pepper
1/4 cup apple cider vinegar
Salt, to taste
2 pouches young green jackfruit
1 tablespoon olive oil
1/2 yellow onion, sliced
3 cloves garlic, minced
1 tablespoon chili powder
1/4 cup vegetable broth or water
6 cups green cabbage, red cabbage and carrot mixture
3/4 cup vegan mayonnaise
3 tablespoons rice vinegar
2 teaspoons celery seed
1 tablespoon German mustard
1 teaspoon coconut sugar