Barbecue "Pulled" Jackfruit Sandwich

 Excerpted from Vegan on the Go, reprinted by permission of DK, a division of Penguin Random House LLC. Copyright ©2018 by Jérôme Eckmeier and Daniela Lais

  • Prep Time: 20 minutes + 12 hours infusing
  • Yield: 2 servings

Ingredients

  • 3 cups (560 grams) canned green jackfruit in water or brine*
  • 2 Tablespoons olive oil
  • Sea salt
  • 2 garlic cloves, peeled and crushed
  • 1/2 cup (150 grams) vegan barbecue sauce, plus extra for topping
  • Freshly ground black pepper
  • 4 slices of bread
  • 4 lettuce leaves
  • 1 tomato, sliced
  • 1 small red onion, finely sliced

 

*You can buy canned jackfruit in Asian grocery stores. It’s really important for this recipe to get young, green jackfruit in water or brine, and not preserved in syrup!

Directions

  1. Put jackfruit into a colander, drain well, rinse under cold water, and drain again. Carefully shred into rough pieces.
  2. Heat oil in a pan and sauté jackfruit for 3-4 minutes over medium heat seasoning with salt.
  3. Add garlic and sauté briefly.
  4. Add barbecue sauce, stir, then cover and leave to simmer over low heat for 1 hour. Give it a stir every so often and, if necessary, splash in some water.
  5. Season to taste with salt and pepper. Remove from stove and let infuse for 12 hours.
  6. Briefly toast bread under the broiler or in the toaster then spread with a little bit of barbecue sauce.
  7. Top 2 pieces of bread with 1 lettuce leaf each. Arrange the tomato, onion, and some jackfruit “pulled pork” on top. Drizzle with barbecue sauce. Top with the remaining lettuce leaves and cover with the other slices of bread.

Note

About the Chefs

Daniela Lais has been vegan for more than 16 years and is passionate about ethical eating. She worked for many years at one of the oldest vegetarian/vegan restaurants in Graz, Austria. She has been a journalist for over 10 years. She splits her time between Portland, OR, and Austria. She is also the co-author of DK’s Vegan Easy Baking (2018). Find more of Daniela’s recipes at https://www.facebook.com/laisdaniela.

 

Jérôme Eckmeier has been cooking vegan food and following a vegan diet for many years and regularly conjures up inspirational new vegan dishes for his online cooking show and blog. He has trained as a chef and food technician and worked in numerous prestigious restaurants in Germany and elsewhere. He is also the co-author of DK’s Vegan Easy Baking (2018). Find more of Jerome’s recipes at http://www.jeromeeckmeier.com.

  • Prep Time: 20 minutes + 12 hours infusing
  • Yield: 2 servings
  • Ingredients:
    • 3 cups (560 grams) canned green jackfruit in water or brine*
    • 2 Tablespoons olive oil
    • Sea salt
    • 2 garlic cloves, peeled and crushed
    • 1/2 cup (150 grams) vegan barbecue sauce, plus extra for topping
    • Freshly ground black pepper
    • 4 slices of bread
    • 4 lettuce leaves
    • 1 tomato, sliced
    • 1 small red onion, finely sliced

     

    *You can buy canned jackfruit in Asian grocery stores. It’s really important for this recipe to get young, green jackfruit in water or brine, and not preserved in syrup!

  • Directions:
    1. Put jackfruit into a colander, drain well, rinse under cold water, and drain again. Carefully shred into rough pieces.
    2. Heat oil in a pan and sauté jackfruit for 3-4 minutes over medium heat seasoning with salt.
    3. Add garlic and sauté briefly.
    4. Add barbecue sauce, stir, then cover and leave to simmer over low heat for 1 hour. Give it a stir every so often and, if necessary, splash in some water.
    5. Season to taste with salt and pepper. Remove from stove and let infuse for 12 hours.
    6. Briefly toast bread under the broiler or in the toaster then spread with a little bit of barbecue sauce.
    7. Top 2 pieces of bread with 1 lettuce leaf each. Arrange the tomato, onion, and some jackfruit “pulled pork” on top. Drizzle with barbecue sauce. Top with the remaining lettuce leaves and cover with the other slices of bread.
  • Note:

    About the Chefs

    Daniela Lais has been vegan for more than 16 years and is passionate about ethical eating. She worked for many years at one of the oldest vegetarian/vegan restaurants in Graz, Austria. She has been a journalist for over 10 years. She splits her time between Portland, OR, and Austria. She is also the co-author of DK’s Vegan Easy Baking (2018). Find more of Daniela’s recipes at https://www.facebook.com/laisdaniela.

     

    Jérôme Eckmeier has been cooking vegan food and following a vegan diet for many years and regularly conjures up inspirational new vegan dishes for his online cooking show and blog. He has trained as a chef and food technician and worked in numerous prestigious restaurants in Germany and elsewhere. He is also the co-author of DK’s Vegan Easy Baking (2018). Find more of Jerome’s recipes at http://www.jeromeeckmeier.com.

  • Credit:

     Excerpted from Vegan on the Go, reprinted by permission of DK, a division of Penguin Random House LLC. Copyright ©2018 by Jérôme Eckmeier and Daniela Lais

 

 

 

 

 

 

 

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