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BBQ PULLED JACKFRUIT SLIDERS WITH CREAMY COLESLAW

February 2, 2015

 

I love the Super Bowl! Not because I enjoy watching football, (well the Puppy Bowl, yeah, of course) but because I love cooking Super Bowl food! I don’t dislike football, I just… well, I just don’t care. (Sorry husband!) I probably should have posted this before the big game day, but I didn’t know what I would make until the last second. Plus, there is no reason to only enjoy these sliders once a year! These make great party food. I actually have requests to make them again tomorrow night. I made these in the morning and sent them off with my roommates who went to a friend’s party, and later I got messages from the party-goers saying, ‘Wait, you mean those weren’t pork!?’

 

Muahahaha, success.

 

Jackfruit is awesome, you’re not going to get 37% of your required vitamin C from pork, lemme tell you. We also had black bean chili, guacamole, chips, and plenty of beer.

 

BBQ Pulled Jackfruit Sliders with Creamy Coleslaw

 

makes about 16 sliders

 

1 can of Jackfruit, canned or fresh (about 1 pound)

1 shallot, finely sliced

salt and pepper

1/2 tsp garlic powder

1 splash of beer

2 tbs olive oil

1 cup barbecue sauce

1 loaf of french bread, sliced and toasted

 

Creamy Coleslaw

 

1/2 head of cabbage, thinly sliced

1/2 cup finely chopped onion

1/3 cup finely chopped red bell pepper

1/2 cup vegan Mayo (like Just Mayo or Veganaise)

1/3 cup apple cider vinegar

1/4 cup sugar

1 tsp mustard

a sprinkle of garlic powder

lots of salt and pepper

 

Rinse the jackfruit and use 2 forks (or fingers) to shred it up. Combine shallots and jackfruit in a dry frying pan over medium heat. Stir it every 10 seconds or so, until it starts to dry out, turn brown around the edges, and stick to the pan– about 10 minutes. Splash the beer in there to unstick everything, and keep stirring until it drys out again. Add the salt, pepper,  garlic powder, and olive oil, and cook a few minutes longer. Add the barbecue sauce, a little at a time, stirring constantly. Cook a couple more minutes to caramelize the sauce a bit, and remove from heat.

 

Combine all the coleslaw ingredients in a big bowl and toss to thoroughly combine.

 

I toasted my bread in a panini press to flatten it down a bit, because my slices were too thick! So slice your bread appropriately. 

 

Scoop a few tablespoons of pulled jackfruit onto one slice of bread, some coleslaw on another, then slap em’ together, using a toothpick to hold it all together.

 

Go team! Or whatever! (Oh look, food!)

 

 

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