Inspired by the use of jackfruit over at the taste space and by the Midwest vaygun, I decided to try out this vegan delicacy. This is our simple interpretation of the BBQ pulled pork wraps from the taste space.
1. I drained 2 cans (20 oz each) of jackfruit and cut off the hard center parts while keeping the shreddy ends. Be sure to get unripe jackfruit in brine. After I cut out the hard center pieces, this is what it looked like.
2. N simmered the jackfruit in a pan full of store-bought BBQ sauce until the jackfruit didn’t have any jackfruity taste anymore (~20 minutes). Eat a raw jackfruit from the can before dousing with BBQ sauce to determine what a “jackfruity taste” is. The jackfruit should also be shredded up at this point.
3. Then, N smushed it all out on a baking pan and baked it at 400 degrees until it got a little crispy and dried out.
4. This was a tag-team meal, so while N took care of the jackfruit business, I got down with a side dish.
I dumped a can of drained black soy beans, a drained can of corn, some chopped tomatoes (about two), a handful of chopped cilantro, 1 chopped mango, 1/2 diced red onion, a drizzle or two of olive oil, a teaspoon or two each of chili powder, cumin and garlic powder, salt and pepper to taste and some generous splashes of lime juice and then mixed it all up.
I didn’t measure anything b/c this was a throw together meal, but it turns out cookingwithlightbulbs made something similar, so check out that blog if you want more precision.
5. We then got out our vegan hoagies and toasted them in the still warm oven for a bit.
6. Then we stuffed our faces with these. Get in mah belly!!
Quick, easy and oh so finger-licking good…just the way I like it. My meals. I’m talking about my meals.