Pulled Barbecue Jackfruit and ‘Cheese’ Sauce
Pulled Barbecue Jackfruit Ingredients:
2 cups unripe shredded jackfruit
Barbecue seasoning to coat the jackfruit: 2 tbsp muscovado sugar + 1 tsp smoked paprika + 2 tsp garlic powder + 1/2 tsp salt + 1/2 tsp chili powder (this spice is optional)
1/2 cup Vegan Barbecue sauce
Instructions:
1. Shred the unripe the jackfruit (’Himayin’ in Tagalog). Just get the soft ones.
2. Rinse and drain excess water.
3. Coat the jackfruit with the barbecue seasoning.
4. In a pan set in medium heat, add the seasoned jackfruit and the barbecue sauce.
5. Add some water. Start with 1/2 cup (not too much liquid, just lightly covering the jackfruit) and let it boil. Once boiling, lower the heat and cover. Let it simmer for 20 minutes.
‘Pimiento Cheese’ Sauce:
1 cup potato cut into cubes
1/2 cup carrots cut into cubes
1 small roasted red bell pepper sliced
3 tbsp Nutritionl Yeast
1/2 cup unsweetened soy milk + more depending on your preferred cheese sauce consistency
1.5 tbsp of sesame seeds
1 tsp apple cider vinegar
1 tsp garlic powder
1/2 salt + more depending on your taste
Instructions:
1. Boil some water. Once boiling, add the potatoes and carrots (cut about the same size).
2. Cook for about 15 min or until soft poking with a fork.
3. Roast the bell pepper in the oven for 25 min at 450 F. (In my case, I just pan roasted the bell peppers putting a little bit of oil to cook it.)
4. Add all the ingredients in a blender and blend.
5. Add more soy milk, salt or garlic powder adjusting the consistency and taste.
Served with whole wheat bread, lettuce and raw cabbage and Enjoy!
Do send some questions if you have :)
Message me on Instagram @czarina_vegan Peace!
Note: The barbecue pulled jackfruit recipe is adapted from Minimalist Baker recipe :)