While I have enjoyed being off work due to the multiple snow days this winter the truth is that I am ready for summer. I am ready for sunny days, warm nights, lighter clothing and of course barbecue. I am unable to work any magic as far as the weather is concerned but I settled for fooling my stomach by making this delicious and savory barbecue jackfruit sandwich. It is smoky and sweet from the barbecue sauce but zesty and spicy from the guacamole. Click here for the recipe.
1 20oz can of young green jackfruit in brine
2 slices of vegan cheddar cheese
½ cup of barbeque sauce (of your choosing)
1 vegan bouillon cube
1 whole wheat hamburger bun
¼ cup of guacamole
1 tablespoon of olive oil
2 garlic cloves minced
Open the can of jackfruit and rinse it well to remove the brine flavor. Put it in a pan of water with the vegan bouillon cube and allow it to come to a boil on medium heat. When the jackfruit has come to a boil, take it off the stove and drain the water off. Allow the jackfruit to cool down before beginning the next step.
When the jackfruit has cooled down, use a fork to shred the jackfruit into pieces. The pieces should resemble pulled pork in appearance. Add the tablespoon of olive oil and the minced garlic to a pan over medium heat. When the garlic is slightly brown add the shredded jackfruit with the barbecue sauce and allow to cook for 5-10 minutes. Add more garlic sauce and or salt if you desire.
Begin assembling your sandwich by placing the cheese on each half of the bun. Place the BBQ jackfruit on one half and the guacamole on the other half. You can add potato wedges prepared with olive oil, garlic, and rosemary to your plate. Then serve and enjoy.