BBQ Jackfruit (Vegan, Oil-free, Gluten free, & Refined sugar free)

BBQ jackfruit is a simple dinner you can throw together anytime of year. It will especially be a great addition to your next BBQ.

Ingredients:

Homemade BBQ Sauce:

• 1 & 1/2 cups plain tomato sauce

• 1/2 cup maple syrup

• 1/4 cup apple cider vinegar

• 1 tbsp vegan Worcestershire sauce (Use gluten free if desired)

• 2 tsp liquid smoke

• 1 & 1/2 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp paprika

• 1/2 tsp smoked paprika

• 1 tsp salt

• Pepper to taste

Other Ingredients:

• 1 small yellow onion, diced

• 2 cloves of garlic, minced

• 1 20 oz can of young/green jackfruit packed in water

• 1/2-1 cup homemade BBQ sauce or store bought

• Buns for serving

Directions:

1. To make the homemade BBQ sauce, add all sauce ingredients to a small sauce pan and mix well. Bring the sauce to a boil then reduce the heat to low and simmer for 20 minutes, stirring occasionally. Transfer the sauce to an air tight container and chill in the fridge for at least 20 minutes. The recipe makes about 1 & 3/4 cup of BBQ sauce. Store leftover sauce in an air tight container in the fridge for up to a week. Discard if the taste, texture, or smell changes.

2. Drain the water from the can of jackfruit and rinse the fruit very well. After you've drained it, you will have about 10 oz of jackfruit. Add the jackfruit to a food processor and pulse it a few times until the jackfruit is shredded.

3. In a skillet over medium heat add your diced onion and saute until translucent. Stirring occasionally. Add a splash of water as needed if the onion starts to stick. Add the garlic and saute until fragrant.

4. Add the jackfruit and BBQ sauce to the skillet and saute until the jackfruit is hot. Serve on a bun as desired.

Notes: For a less sweet BBQ sauce you can adjust the maple syrup and vinegar to your taste.

When you are picking canned jackfruit, you want to make sure you're buying green/young jackfruit packed in water. I find the cans that are packed in brine can be difficult to work with because it is hard to get rid of the brine taste. You may also find cans of jackfruit packed in syrup, but those are sweet and best for desserts.