BBQ Pulled Jackfruit Recipe
By Jackfruitful Kitchen
1/2 red onion, diced
2 carrots, shredded
2 garlic cloves, minced
1 can green jackfruit, drained and rinsed
salt and pepper
1/2 C vegan paleo BBQ sauce like Tessemae's
GF hamburger bun
Cabbage Jicama Coleslaw
2 tbsp vegan mayo
1 tbsp apple cider vinegar
1/2 lemon dash of maple syrup
1Sauté 1/2 small red onion and 2 shredded carrots in EVOO in a cast iron skillet until tender.
2Add 2 minced garlic cloves.
3Rinse and drain one can of @traderjoes green jackfruit. Pat dry and pull apart with fingers into shredded pieces. Add to skillet.
4Season with cayenne, salt, pepper, and paprika.
5Add in 1/2 C or more of @tessemaes vegan paleo BBQ sauce. Stir to combine and heat through.
6Serve on an @udisglutenfree bun with coleslaw (recipe below) and a side salad.
7Cabbage Jicama Coleslaw: Slice purple cabbage, jicama, carrots, celery, and green onion.
8Make dressing out of 2 tbsp @followyourheart vegan mayo, 1 tbsp @bragglivefoodproducts apple cider vinegar, 1/2 lemon juiced, and maple syrup to taste.
9Toss with sliced veggies.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.