Description
Texas BBQ at its best, and I wonder if even the most tried & true BBQ Connoisseur will be able to tell that there is NO MEAT in this recipe! The secret's in the Jackfruit.
Ingredients
Scale
Coleslaw
- 1 pck Coleslaw Mix ((16oz))
Dressing
- 1 can White Beans (or Cannelloni) ((15oz))
- 3 Tbs Dijon Mustard
- 3 Tbs Apple Cider Vinegar
- 3 Tbs Maple Syrup
- 2 Tbs Dill Pickle Juice
- 1 tsp Celery Seed
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Jackfruit
- 2 cans Young, Green Jackfruit in Brine ((20oz))
BBQ Sauce
- 1 can Tomato Sauce (no salt added) ((8 oz))
- 1 cup Ketchup ((8 oz))
- 1/4 cup Molasses
- 2 1/2 Tbs Apple Cider Vinegar
- 2 Tbs Lemon Juice
- 1 Tbs Worcestershire Sauce ((vegan))
- 1 tsp Garlic Powder
- 1/2 tsp Liquid Smoke
- 1/4 tsp Ground Cumin
- 1/4 tsp Black Pepper
- 1/8 tsp Cayenne Pepper
Instructions
Coleslaw
- Drain the can of White Beans and then blend all coleslaw dressing ingredients together until smooth.
- Add a 16oz package of Coleslaw Mix to a large bowl and pour in the dressing. Mix well and refrigerate for now.
BBQ Sauce
- Whisk all BBQ Sauce ingredients together in a medium-sized saucepan. Bring to a slow simmer and heat until bubbly and slightly thickened.
Jackfruit
- Drain jackfruit and rinse thoroughly.
- Remove the triangular core, the seeds, and the tougher seed pods, and shred the soft, fleshy outsides of the fruit into a medium bowl.
- Add the shredded jackfruit to a medium saucepan and add 1 1/2 cups of BBQ sauce. Simmer over med-low heat for 20 minutes.
Notes
To assemble sandwiches: Add 1-2 Tbs of Coleslaw to a soft Dinner Roll followed by 1-2 Tbs of BBQ Jackfruit. Top with mustard, pickles, or pickled jalapenos.
Tips Are Always Welcome!
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