PULLED BBQ JACKFRUIT
2 20 ounce cans jackfruit in water or brine, drained and rinsed
1 large white onion
2 cloves garlic, minced
Vegetable broth to use to avoid sticking
HEATHY BBQ SAUCE (OR BOTTLED BBQ SAUCE OF PREFERENCE)
1 white onion, diced
2 cloves garlic, minced
2 Tablespoons organic tomato paste
1 15 ounce can organic tomato sauce
4 Tablespoons pure maple syrup
2 teaspoons apple cider vinegar
1 Tablespoon vegan Worcestershire sauce
1 1.2 Tablespoons Molasses
1 teaspoon dijon mustard
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon pepper
Slice onions into thin slivers
Saute sliced onions and garlic ina non-stick skillet
Use vegetable broth to avoid sticking
Drain and rinse canned jackfruit
Put all the jackfruit into a food processor with a large blade and pulse until shredded
When onions and garlic are browned, add shredded jackfruit the skillet.
Cook, on medium, stirring until jackfruit is completely dried out.
Add vegetable broth while cooking to avoid sticking
All fluid should be dissipated before adding BBQ sauce.
Then add as much BBQ sauce as you like until jackfruit is coated.
You may serve now on buns, in a wrap, or even as a salad topping, or you can store and reheat when ready to use.
HEALTHY HOMEMADE BBQ SAUCE
Sauté the onions and garlic in a medium-sized saucepan until translucent.
Combine all other ingredients.
Bring to a boil.
Reduce to simmer.
Cook 20 minutes on simmer until sauce thickens.
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