A few weeks back (during the middle of the summer), we took a family trip to Saugatuck, Michigan – known for pristine beaches, art galleries, and culinary pleasures (including great coffee). We enjoyed the loveliest long weekend together, and on one of those days, we ordered jackfruit tacos from a small restaurant near our Airbnb. Those tacos reminded me how much fun using jackfruit can be.
So I’m sharing a new favorite jackfruit recipe with you. Our whole family is loving this recipe – and for each of us, the texture, the flavor…well, this is the best jackfruit any of us has ever experienced (including those tacos in Saugatuck).
In the past, I’ve used canned green jackfruit from Trader Joe’s, but it’s since been discontinued. So now I’m using jackfruit from Whole Foods (also available on Amazon): Upton’s Naturals Shredded Jackfruit. And it turns out this one is soo much better!
I’m using their Lightly Seasoned Shredded Jackfruit, which is perfect for this recipe. No sugar and no oil. Highly recommend! The ingredients listed are simply “Jackfruit, Water, Black Pepper, Onion, Garlic, Sea Salt.”
The final recipe has great texture, and my Homemade BBQ Sauce adds delicious flavor. What an easy main dish for dinner or a quick midday lunch!
Hope you love this recipe as much as we do. : )
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BEST SHREDDED BBQ JACKFRUIT
Homemade BBQ Sauce
1 cup plus 3 tablespoons water
1 6-ounce can tomato paste
1/4 cup plus 2 tablespoons raisins, packed
2 tablespoons plus 1 teaspoon yellow mustard
1/4 cup balsamic vinegar
1/2 teaspoon onion powder
1/2 teaspoon ancho chili powder
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon smoked paprika
3/4 teaspoon kosher salt (or to taste)
1/4 teaspoon black pepper
Shredded BBQ Jackfruit
1 onion, diced
1 yellow bell pepper, diced
1/4 to 3/4 cup water
1 clove garlic
2 7-ounce packages (total 14 ounces) shredded jackfruit
1 cup Homemade BBQ Sauce (recipe above)
generous salt and pepper, to taste
Instructions
Place all Homemade BBQ Sauce ingredients in a high-powered blender (like a Vitamix), and process until smooth. Reserve 1 cup for this recipe, and refrigerate remainder of the sauce for another time. (Sauce makes just about enough for 2 batches of Shredded BBQ Jackfruit.)
Heat a large nonstick sauté pan (my favorite skillet is made by Scanpan) over medium high heat. Add onions and bell pepper, and sauté until veggies are soft. Add 1/4 cup of water at a time (as needed) to prevent sticking to the pan.
Once onions and peppers are tender, add garlic and continue sautéing for just about another minute until you can just about smell the garlic.
Reduce heat to low. Into the pan of hot veggies, add jackfruit, plus 1 cup Homemade BBQ sauce. Combine well. Season with salt and pepper. Turn the heat back up to medium until mixture is simmering. Allow it to become a little bit drier, and then turn off heat.
Preheat oven to 400 degrees.
Carefully move hot jackfruit mixture onto a nonstick griddle or nonstick roasting pan, distributing evenly. Roast for about 15 or 20 minutes. (This step helps create the perfect texture.)
Serve hot over toasted sprouted whole grain Ezekiel tortillas or English Muffins, along with your favorite toppings. (My favorites are mustard or pickles and Sweet and Creamy Cabbage and Apple Slaw.)
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen
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