Vegan BBQ Pulled Jackfruit Sandwich
Ingredients
Pulled jackfruit
- 2 20 oz cans young green jackfruit in brine or water (not in syrup)
- 1 tbsp olive oil or other oil + more for frying
- 1 medium onion
- 2 cloves garlic
- 1 Jalapeño (optional)
- 1 tsp paprika
- 2 tsp ground cumin (optional)
- 1 tsp dried oregano (optional)
- 1 tsp ground coriander (optional)
- 1/2 tsp salt
- 3/4 cup barbecue sauce store-bought or homemade, + more for topping
Vegan tzatziki
- 1/3 cucumber
- 1 cup non-dairy yogurt 250g, such as soy or coconut yogurt
- 2 cloves garlic
- 1 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- sea salt to taste
- black pepper to taste
For serving
- 4 tortillas or burger buns
- salad, veggies, herbs of your choice
Preparation
Drain, rinse and thoroughly dry the jackfruit. Place in a bowl.
Using your fingers or forks, break apart the chunks of jackfruit into shredded pieces.
Add the seasonings and the oil. Toss to combine and set aside to marinate while you cook the onion.
Heat the oil in a large skillet.
Add the onion and cook until translucent, about 5 minutes.
Add the garlic and jalapeño if using and cook for an additional 1 minute, until the garlic is fragrant.
Add the seasoned jackfruit and cook for about 3 minutes until it begins to color and crisp, stirring occasionally.
Add the barbecue sauce, stir and cook covered for another 10 minutes on low or until desired texture.
Add a little water as needed during cooking to make it saucier.
Tzatziki
Grate the cucumber and mix with non-dairy yogurt, garlic, extra virgin olive oil, lemon juice, sea salt, and black pepper to taste.
Assembly
Assemble the sandwich by placing pulled jackfruit on tortillas or burger buns, top with vegan tzatziki, and add salad, veggies, or herbs as desired.
