Its actually insane how much the jackfruit mimics meat.  I am planning on seeing if I can trick some of my non-vegan friends into thinking its actually pork or chicken.

My husband knew it wasn’t meat, because well, duh… but I really think it could pass. Jackfruit tastes like nothing, pulls like braised meat would, and it takes on flavour really well.

I made a trip to my local H-Mart (Asian supermarket) to find this, but I bet some regular grocery stores in larger areas would have it in their Asian food section. (Update: I have since found it at Superstore and T&T) If you do have to make a special trip, its worth it to stock up since they only run about $1.50 per can.

My next experiment will be a Southwest pulled “chicken” type thing. Stay posted. For now, try out these sandwiches! They’re delicious!

Vegan Pulled Pork Sandwiches

  • 1 medium yellow onion, diced
  • cooking oil of choice
  • 2 cans of young jackfruit in brine or water (not syrup!)
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1 tsp liquid smoke
  • salt and pepper to taste
  • 1 cup veggie stock
  • 1/2 cup BBQ sauce of your choice
  • buns of choice (something firm, like ciabatta, is better, because they can hold the sauce

Look how much they look like meat!
Preheat your oven to 400F, and line a baking sheet with parchment paper.

Saute the onions in the oil, over medium heat until translucent. Drain the jackfruit, and add it to the pan. Break it up with a spatula, kind of like you would ground beef. It should pull apart and look stringy, like pulled meat. Add in the spices and saute for about 5 mins, or until it starts browning and getting a little dry. Then add your veggie stock, and cover, allowing the stock to absorb, about 5 more mins.
Spread it all out onto your lined baking sheet and bake for 15 mins. Pull it out, and flip it up, so every piece gets a chance to crisp up. Bake another 15 mins. At this point, pull it out and toss it with your BBQ sauce. Then bake it for another 15 mins, so the sauce coats each piece.
While its baking, make your slaw.

Creamy Asian Slaw

  • 2 cups shredded red cabbage
  • 1 cup shredded carrots
  • 2 tbsp vegan mayo
  • 1 tbsp coconut milk
  • 1/2 tsp seasame oil
  • juice from 1/2 lime (you can add the zest too if you like it tart)
  • 1 tsp agave nectar
  • salt and pepper to taste

Just combine all the ingredients in a bowl and set aside.
When your jackfruit is all done, pile it onto a warm bun, top with slaw and enjoy!

Cover that thing in BBQ sauce, obvs.
If you try this recipe, let me know how it turned out, and if you take a pic, tag me on instagram, @vegcouver 🙂

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