Fri, 12 May 2017
Chef Louise Kelly was in the kitchen with this delicious recipe for a pulled jackfruit sandwich.
RECIPE:
Vegan pulled jackfruit sandwich with an creamy garlic, pea and mint slaw.
What you'll need, Ingredients:
For the slaw dressing:
1 tin of coconut milk
1 cup of cooked garden peas. (More if you are looking to thicken the sauce into a hummus like spread)
Handful of mint leaves
Pinch of garlic powder
and Salt/pepper for seasoning
Method:
Combine all ingredients in the nutri bullet or food processor of choice and blitz to a creamy consistency. Adjust seasoning to your liking. You can add peas to thicken and turn into a spread as mentioned above or alternatively you can heat the dressing and add to a nice pasta dish. Super versatile.
For the coleslaw:
Finely chop the following
1/2 a head of red or white cabbage
1 large carrot
2 scallions
1 Apple
Combine in a bowl and add the garlic, mint and pea dressing. I often add some mixed nuts and seeds here for a nice crunchy bite.
For the jackfruit:
You can purchase jackfruit in tins in most ethnic food stores. It is available in syrup, salt and water. "In water" is the tin you are looking for for this recipe.
Drain your tin of jackfruit.
When you hold up a piece of the jackfruit it will resemble a triangle.
Cut off the top of the triangle as this piece is a little tough and not as nice to eat.
When you have done this to each piece you have two cooking options. Oven or pan.
I find the pan quick and easy so have chosen this method here.
Add the jackfruit to an oiled pan and sautéed for about 5 min until the jackfruit petals begin to separate.
Add about a cup of vegetable stock and leave to simmer for 10 min.
Add some of the BBQ sauce at this point.
Bring to the boil and then reduce to a simmer until the pulled jackfruit is caramelised and delicious.
Set aside until yon have your coleslaw prepared.
For the BBQ sauce:
1 tin of chopped tomatoes or jar of passata
1 small tin of tomato paste
4 tbls of agave or maple syrup
2 tbls of Apple cider vinegar
1 tbls of soy sauce
2 tbls of American style mustard
A drop of sriracha for a spicy kick (optional)
Pinch of smoked paprika, garlic powder,
Salt/pepper
Combine all ingredients and let them sit for a few min (longer if possible) to allow the flavours to combine. This a really quick version of a BBQ sauce that requires no cooking and is great to have on hand. It's wonderful to use as a marinade for tofu, tempeh or seitan and even better added to plain beans for a BBQ style beans on toast.
To sandwich this all together I find a nice chunky bap or sourdough bread works best but you can also add the pulled jackfruit and slaw to taco or tortilla and finish with a drizzle of lime.
When you have decided on your bread of choice simply spoon in the slaw, top with the jackfruit, some nice fresh leaves and a sprinkle of some salted almonds always finishes it off nicely.
