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The Vegan Recipe

Name: Winner Winner Courtenay Places THE VEGAN Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups young green (canned) jackfruit in brine; 1 tbs olive oil; 0.5 cup yellow onion (medium), finely chopped; 2 tsp garlic cloves, minced; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.25 tsp ground coriander; 1 tsp chipotle in adobo, minced (or 1 tsp chipotle powder); 0.75 cup vegan BBQ sauce; 0.25 cup vegetable broth or water; 1 tsp apple cider vinegar; 1 tbs brown sugar or maple syrup; 0.5 tsp salt; 0.25 tsp black pepper; 1 cup red onion, thinly sliced; 1 tbs olive oil; 0.5 tsp smoked paprika; 0.25 tsp ground chili flakes; 1 tsp apple cider vinegar; 0.25 tsp salt; 1 cup green cabbage, finely shredded; 0.5 cup red cabbage, finely shredded; 0.5 cup carrot, grated; 2 tbs fresh cilantro, chopped; 3 tbs vegan mayo; 1 tsp apple cider vinegar; 0.5 tsp maple syrup; 0.25 tsp salt; 0.125 tsp black pepper; 0.25 cup extra vegan mayo (for spreading)

Inspired by Winner Winner Courtenay Place

Time45m

Serves4

BBQ pulled jackfruit, tobacco onions, slaw & vegan mayo

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Ingredients

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Pulled BBQ Jackfruit

2 cups young green (canned) jackfruit in brine

1 tbs olive oil

1/2 cup yellow onion (medium), finely chopped

2 tsp Garlic cloves, minced

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/4 tsp Ground coriander

1 tsp chipotle in adobo, minced (or 1 tsp chipotle powder)

3/4 cup vegan BBQ sauce

1/4 cup vegetable broth or water

1 tsp Apple cider vinegar

1 tbs brown sugar or maple syrup

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Tobacco Onions

1 cup Red onion, thinly sliced

1 tbs olive oil

1/2 tsp Smoked paprika

1/4 tsp ground chili flakes

1 tsp Apple cider vinegar

1/4 tsp Celtic sea salt

Slaw

1 cup green cabbage, finely shredded

1/2 cup red cabbage, finely shredded

1/2 cup Carrot, grated

2 tbs Fresh cilantro, chopped

3 tbs vegan mayo

1 tsp Apple cider vinegar

1/2 tsp maple syrup

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Vegan Mayo & Assembly

1/4 cup extra vegan mayo (for spreading)

4 units burger buns or rolls (vegan), split and toasted

4 units lemon or lime wedges (optional)

2 tbs fresh cilantro leaves (for garnish)

Method

Pulled BBQ Jackfruit

Prepare jackfruit

Drain and rinse the canned young jackfruit. Trim and discard any hard core pieces and seeds. Using your fingers or two forks, pull the jackfruit apart into shreds resembling pulled meat until you have about 2 cups shredded.

Sauté aromatics

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Spice and cook jackfruit

Add the shredded jackfruit to the pan and stir to combine. Sprinkle smoked paprika, ground cumin, ground coriander, chipotle (or chipotle powder), salt and black pepper over the jackfruit. Sauté 4–6 minutes, stirring occasionally, to toast the spices and warm the jackfruit.

Simmer in sauce

Stir in the vegan BBQ sauce, vegetable broth (or water), apple cider vinegar and brown sugar (or maple syrup). Bring to a gentle simmer, reduce heat to low, and cook uncovered for 10–12 minutes, stirring occasionally, until the liquid reduces and the jackfruit is saucy and slightly sticky. Taste and adjust salt, sweetness or acidity as needed.

Finish

If you want a slightly charred finish, spread the sauced jackfruit on a baking sheet and broil on high for 2–3 minutes, watching closely, or transfer to a hot grill pan for 1–2 minutes per side. Remove from heat and let rest 2 minutes before assembling.

Tobacco Onions

While jackfruit cooks, heat 1 tablespoon olive oil in a small skillet over medium-high. Add the thinly sliced red onion and sauté 6–8 minutes, stirring occasionally, until softened and edges begin to brown.

Sprinkle smoked paprika, chili flakes and salt over the onions, toss to coat and continue to cook 1–2 minutes to bloom the spices. Stir in the apple cider vinegar and cook 30 seconds until it evaporates. Remove from heat and set aside. Onions will crisp slightly as they cool, developing the 'tobacco' texture and flavor.

Slaw

In a mixing bowl combine shredded green cabbage, red cabbage, grated carrot and chopped cilantro.

Whisk together 3 tablespoons vegan mayo, 1 teaspoon apple cider vinegar, 1/2 teaspoon maple syrup, 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Add to the cabbage mixture and toss until evenly coated. Taste and adjust seasoning. Chill in the fridge for at least 10 minutes to let flavors meld.

Vegan Mayo & Assembly

Toast the split burger buns or rolls until lightly golden. Spread about 1 tablespoon (or to taste) of the extra vegan mayo on the bottom half of each bun.

Pile 1/2 cup (or desired amount) of the pulled BBQ jackfruit onto the mayo-spread bottom bun. Top with a generous spoonful of slaw (about 1/3 cup) and several tobacco onions. Garnish with fresh cilantro leaves and a squeeze of lemon or lime if using. Place the top bun and press lightly.

Serve immediately while jackfruit is warm. Leftover jackfruit keeps in an airtight container in the refrigerator for up to 4 days; reheat gently in a skillet with a splash of water or broth to loosen the sauce.