The Plant-based Summer Supper main course (and star of the show) was a Peach BBQ Jackfruit sandwich, made with homemade barbecue sauce, local peaches, and smoked jackfruit.
Jackfruit is a tree fruit native to South and Southeast Asia. It’s slightly reminiscent of a pineapple, and each fruit can weigh up to 100 pounds! When cooked, jackfruit likens meat in both texture and flavor. When tossed in BBQ sauce and shredded, it is almost identical to pulled pork!
This recipe is a simplified version- the same smoky, sweet flavor without the extra elbow grease.
- 2 20-oz. cans young green jackfruit (in water or brine), drained, rinsed and dried
- 1 cup vegan BBQ sauce
- 1 teaspoon liquid smoke
- 1 peach, peeled and cubed
- 4 buns for serving, toasted
- Vinegar slaw for topping (optional)
- In a large skillet, combine BBQ sauce, liquid smoke and peach cubes. Cook over medium heat until the peaches start to soften and break down, about 10 minutes. Add water a tablespoon at a time if the sauce gets too thick.
- Transfer sauce to a blender. Blend until smooth and set aside.
- Add a tablespoon of oil to the skillet. Add jackfruit and sauce until it starts to brown, about 5 minutes.
- Add pureed sauce mixture and thin with a little water as needed until all jackfruit is coated in sauce. Reduce heat to low, cover and cook for about 30 minutes, stirring occasionally.
- Remove from heat and shred jackfruit with a fork.
- Serve jackfruit on toasted buns topped with slaw.
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