BBQ Jackfruit Sandwich
Courtesy of Chef Jennifer Murdock – King + Bannatyne
Cinnamon spiced pineapple balances the piquancy of cola flavoured jackfruit “meat”.
INGREDIENTS
Rub
1/4 cup brown sugar
1/4 cup smoked paprika
1/4 cup garlic powder
1/4 cup salt
1 Tbsp chili powder
1 Tbsp caraway
1 Tbsp black peppercorns
1 Tbsp yellow mustard seeds
1 Tbsp coriander seeds
1 tsp cumin seeds
2-3, 500ml cans young green jackfruit
Vegan Jalapeno Pineapple Coleslaw
1 jalapeno, cut lengthwise in half, seeds removed
1/4 pineapple, cored and cut into rings
cinnamon
brown sugar
Vegan Dressing
1/4 cup aquafaba
1 Tbsp apple cider vinegar
1 tsp lemon juice
1 tsp dijon
1 tsp salt
1 tsp sugar
1 cup oil
Slaw Mix
1/2 cabbage, thinly sliced
1/4 red cabbage, thinly sliced
1-2 carrots, julienned
Cola BBQ Sauce
1 cup cola
1/2 cup ketchup
2 Tbsp apple cider vinegar
1 tsp sriracha
1/4 cup molasses
METHOD
Rub
1. Toast black peppercorns, mustard seeds, coriander seeds, cumin seeds, and caraway in oven at 325°F for 8 minutes.
2. Mix with remaining ingredients, breaking up any brown sugar clumps.
3. Toss with jackfruit. Lay on roasting pan in single layer. Roast at 375°F for 12-15 minutes.
Vegan Jalapeno Pineapple Coleslaw 1. Roast jalapeno flesh side down at 500°F for 5 mins. Cool. Rough chop into smaller pieces.
2. Rub pineapple rings with cinnamon and brown sugar until coated. Roast at 325°F for 15 mins. Let cool. Rough chop into smaller pieces.
3. Add aquafaba, vinegar, lemon juice, dijon, salt and sugar to bowl of food processor. Slowly mix in oil until emulsified. Add chopped jalapeno and pineapple. Blitz until smooth.
4. Toss with slaw mix to coat.
Cola BBQ Sauce
Heat over medium low heat until bubbly.
SANDWICH ASSEMBLY
1. Add all components to the bottom of the bun in the following order; jackfruit, bbq sauce, dressed vegan slaw, and pineapple ring.
2. Cover bun top loosely.
Yield 4-5 Sandwiches