I have been on a jackfruit binge lately, well not a binge exactly but every time my friend visits we always end up going to a certain deli for bbq’d jackfruit. Out of all the plethora of vegan joints in LA, we just cut to the chase and head to Organix in Eagle Rock for their Puerco Sandwich, with coleslaw and veganaise on gluten free bread. We are powerless to do anything else because, Sweet Jesus, it is insanely good. In an effort to both impress my friend and try to recreate pulled pork vegan style heaven, I made my own version of it this weekend. It is close..so, so close. And in this instance close is good enough because nothing could top the Organix version.
Jackfruit is a food champion. It is drought resistant (barely needing any water to develop into a hardy, bulbous, giant). The ripe jackfruit is made into sweet snack chips, ice cream and dulce desserts. The unripe, young jackfruit has a fibrous, meat-like texture and can be boiled, baked and roasted. The flesh is said to be high in protein and fibre, and easily digestible. According to UNESCO animal agriculture makes up for 70% of water consumption in the US. Half of America is currently experiencing some form of drought and California is in an emergency drought situation with only 1 year estimated of water left in it’s reservoirs. Those are alarming statistics. Those facts are too much for my head to deal with but I can choose to eat vegan and enjoy copious amounts of planet friendly jackfruit, pulled-pork vegan style in my bid to save the planet.
I did some research for a bbq jackfruit recipe online. All of the recipes I discovered called for bbq sauce. I did not have any, was too tight to go and buy any, and for sure did not want a whole raft of ingredients I did not care for in my pulled pork tacos. So I just added to the mix what I believed would be in BBQ sauce (minus the scary ingredients…high fructose corn syrup and ‘natural’ flavourings). Easy really and feels good because it really is then a ‘from scratch’ recipe. This recipe is also great stuffed inside toasted, Veganise smothered gluten free bread.
Putting the tacos together is easy. Warm the taco, spread over some Veganaise or Beyond Mayo, spoon on generous amounts of the bbq jackfruit, layer over the coleslaw and finish with fresh cilantro and, if desired, a squeeze of lime. Bite into it and prepare for happiness.
bbq jackfruit tacos - pulled pork vegan style
Gluten Free
ingredients
I can (565g) of young green jackfruit in water (or fresh young jackfruit)
I can fire roasted tomatoes (Trader Joes) + 1/4 can of water (if you cannot get TJ’s then any tinned toms)
1/2 large onion diced
3 garlic cloves crushed
2 tsp smoked paprika
2 tsp cumin powder
2 tsp garlic powder
1 tsp cayenne powder
3 tbs liquid smoke (I used a mix of Wrights Hickory & Mesquite)
3 tbs coconut sugar
2 tbs agave
1 tbs liquid aminos or tamari sauce
1 tbs apple cider vinegar
1 1/2 tsp salt (Himalyan pink is a personal favourite)
For the coleslaw
1/2 head Red or white cabbage finely sliced
2 tbs Veganaise
2 tsp gluten free mustard
Cilantro for garnish
Extra Veganaise ..just because. Totally optional.
method
preheat your oven to 450 degrees (if appropriate…see below)
drain the jackfruit. chop off the hard core and remove the seeds. cut sections in half
sauté the onion in a little splash of oil until translucent, add the crushed garlic and sauté for a further 2-3 mins careful not to allow to it burn.
add the remaining ingredients and simmer for 25-30 mins. You could just serve now as it will already be delicious, but for a more intense flavour and a dryer consistency then place onto a baking sheet and pop into a hot oven 450 degrees for 20-30 mins.
BBQ Jackfruit Tacos. yum!
- I can (565g) of young green jackfruit in water (or fresh young jackfruit)
- I can fire roasted tomatoes (Trader Joes) + ¼ can of water (if you cannot get TJ's then any tinned toms)
- ½ large onion diced
- 3 garlic cloves crushed
- 2 tsp smoked paprika
- 2 tsp cumin powder
- 2 tsp garlic powder
- 1 tsp cayenne powder
- 3 tbs liquid smoke (I used a mix of Wrights Hickory & Mesquite)
- 3 tbs coconut sugar
- 2 tbs agave
- 1 tbs liquid aminos or tamari sauce
- 1 tbs apple cider vinegar
- 1½ tsp salt (Himalyan pink is a personal favourite)
- For the coleslaw
- ½ head Red or white cabbage finely sliced
- 2 tbs Veganaise
- 2 tsp gluten free mustard
- Cilantro for garnish
- Extra Veganaise ..just because. Totally optional.
- preheat your oven to 450 degrees (if appropriate...see below)
- drain the jackfruit. chop off the hard core and remove the seeds. cut sections in half
- sauté the onion in a little splash of oil until translucent, add the crushed garlic and sauté for a further 2-3 mins careful not to allow to it burn.
- add the remaining ingredients and simmer for 25-30 mins. You could just serve now as it will already be delicious, but for a more intense flavour and a dryer consistency then place onto a baking sheet and pop into a hot oven 450 degrees for 20-30 mins.
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