BBQ Jackfruit

AuthorVeggie Fest TeamRating

BBQ Jackfruit Acooba Recipe

CategoryCuisineDiets, , , Yield6 Servings

From India to North America, jackfruit lends itself to countless variations. Here, vegan chef Acooba Scott offers a satisfying filling for a meal. Go as spicy or smoky as you like!

Ingredients

 2 cans young green jackfruit, in brine (20 oz. each)
 1 tablespoon dark brown muscovado) sugar
 1 teaspoon garlic powder
 1 teaspoon onion powder
 1 teaspoon smoked paprika powder
 ¼ teaspoon dry mustard powder (optional)
 Pinch cayenne pepper (or to taste)
 Vegetable oil for pan-frying
 1 cup of your preferred barbeque (BBQ) sauce, plus more for serving
 Water to thin, as needed (up to ¼ cup)
 1 teaspoon molasses (optional for rich color and deeper flavor)
 1 teaspoon liquid mesquite smoke (optional)

Instructions

1

Drain and rinse jackfruit. Cut off the center “core” portion of each piece. Squeeze jackfruit  with hands to remove excess water. Pat dry with paper towels and place in a large mixing bowl.

2

Use hands or potato masher to smush and separate jackfruit in bowl. Add sugar and spices and toss to combine.

3

Heat 1 or 2 tablespoons vegetable oil in a skillet on medium-high heat. Add jackfruit and toss to coat with oil. Cook, stir-fry style, for 4 or 5 minutes until jackfruit begin to brown. Stir in BBQ sauce. If sauce is too thick, thin with water.

4

Turn down heat. Cover and cook for 25 minutes, stirring occasionally.

5

Remove cover and increase heat. Add molasses and liquid smoke. Cook for an additional 5 minutes, stirring constantly.

6

Remove from heat. Serve hot on a bun with additional sauce.

(Inspired by Blissful Basil and Minimalist Baker)

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Ingredients

 2 cans young green jackfruit, in brine (20 oz. each)
 1 tablespoon dark brown muscovado) sugar
 1 teaspoon garlic powder
 1 teaspoon onion powder
 1 teaspoon smoked paprika powder
 ¼ teaspoon dry mustard powder (optional)
 Pinch cayenne pepper (or to taste)
 Vegetable oil for pan-frying
 1 cup of your preferred barbeque (BBQ) sauce, plus more for serving
 Water to thin, as needed (up to ¼ cup)
 1 teaspoon molasses (optional for rich color and deeper flavor)
 1 teaspoon liquid mesquite smoke (optional)

Directions

1

Drain and rinse jackfruit. Cut off the center “core” portion of each piece. Squeeze jackfruit  with hands to remove excess water. Pat dry with paper towels and place in a large mixing bowl.

2

Use hands or potato masher to smush and separate jackfruit in bowl. Add sugar and spices and toss to combine.

3

Heat 1 or 2 tablespoons vegetable oil in a skillet on medium-high heat. Add jackfruit and toss to coat with oil. Cook, stir-fry style, for 4 or 5 minutes until jackfruit begin to brown. Stir in BBQ sauce. If sauce is too thick, thin with water.

4

Turn down heat. Cover and cook for 25 minutes, stirring occasionally.

5

Remove cover and increase heat. Add molasses and liquid smoke. Cook for an additional 5 minutes, stirring constantly.

6

Remove from heat. Serve hot on a bun with additional sauce.

(Inspired by Blissful Basil and Minimalist Baker)

BBQ Jackfruit