Baked Sweet Potato with BBQ Jackfruit and Spicy Slaw
Ingredients
Barbeque sauce
- 1/2 tsp olive or coconut oil
- 2 cloves garlic, minced
- 1 small yellow onion, finely chopped
- 1 tin tomato puree
- 2 Tbs tomato paste
- 3 Tbs maple syrup
- 1 tsp apple cider vinegar
- 1 tsp tamari sauce
- 1 tsp dijon mustard
- 1 tsp sea salt
- 1/2 tsp paprika
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/4 tsp cayenne pepper
- 1/2 tsp chili powder
- 1/2 tsp ground pepper
- 2 drops liquid smoke (optional)
- Dash of cinnamon
Spice mix
- 1 Tbs paprika
- 1/2 Tbs brown sugar
- 1/2 tsp chili powder
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- pinch of cayenne pepper
Jackfruit filling
- 1 tin unripe jackfruit packed in water
- 2 tsp olive oil
- 1 small onion chopped
- 2 cloves garlic, minced
Spicy slaw
- cabbage
- carrots
- leeks
- celery
- vegan mayo
- lemon juice
- mustard powder
- malt vinegar
Baked sweet potato
- 2 large sweet potatoes
Preparation
Barbeque sauce
Add oil to a small saucepan and heat over medium heat.
Add garlic and onion and sauté until fragrant, about 5 minutes.
Add tomato puree, tomato paste, syrup, vinegar, tamari and mustard and stir to combine.
Add in the rest of the ingredients and bring to a simmer over medium-low heat for 12-15 mins.
Set aside.
Jackfruit filling
Combine sugar and spices in a small bowl.
Drain jackfruit and break apart until shredded. Set aside.
Heat a heavy bottom skillet over medium heat. Add oil and once hot, add the onion and garlic and cook until fragrant.
Add spice mix and jackfruit and toss well to combine.
Turn heat to low and let jackfruit cook for 1-2 minutes with the spices before adding BBQ sauce.
Add the sauce and coat jackfruit well. Simmer for another 8 to 10 mins.
Spicy slaw
Shred the cabbage, carrots, leeks, and celery
Mix vegan mayo, lemon juice, mustard powder, and malt vinegar to make the dressing
Combine the shredded vegetables with the dressing
Assemble
Heat oven to 200C.
Rub 2 large sweet potatoes in olive oil and salt and bake for 30 to 40 mins.
Slice open and fill with the barbeque jackfruit.
