BBQ Jackfruit with Creamy Carrot/Cabbage Slaw

BBQ Jackfruit Sandwich with Carrot/Cabbage Cole Slaw
By Debbie Adler

Serves 5

Must Have

Barbecue Sauce

½ cup tomato paste

¼ cup apple cider vinegar

2 tablespoons molasses

2 tablespoons plum jam (any dark variety will do)

2 tablespoons coconut nectar (or Grade B maple syrup)

2 tablespoons coconut aminos (or tamari)

2 tablespoons sriracha sauce

1 tablespoon liquid smoke

3 cloves garlic, minced

2 teaspoons smoked paprika

1 teaspoon freshly ground black pepper

1 (10 ounce) can young green jackfruit in water

Carrot/Cabbage Cole Slaw

1 small red cabbage, shredded

2 medium carrots, peeled and shredded

2 scallions, chopped

Roasted Carrot Mayo

4 medium carrots, peeled and chopped

1 cup sunflower seeds, soaked for 30 minutes, or overnight, then drained

3 cloves garlic, minced

¼ cup apple cider vinegar

¼ cup lemon juice

¼ teaspoon sea salt

¼ cup water

3 teaspoons caraway seeds

5 vegan/gluten-free buns

Must Do

1)   Preheat oven to 425°F. Line a baking sheet with parchment paper.

2)   To make the carrot mayo: Spread the chopped carrots in a single layer on the prepared baking sheet. Bake until the carrots are fork tender, about 25 minutes.

3)   Add the roasted carrots, sunflower seeds, garlic, apple cider vinegar, lemon juice, and salt to a high speed blender. Blend until smooth. Add the water to thin out if necessary.

4)   Pour the mayo into a medium bowl and add the caraway seeds. Stir to combine.

5)   Add the cabbage, carrots and scallions to the bowl of mayo and toss to combine. Place the bowl in the fridge.

6)   To make the barbecue sauce: Add the tomato paste, apple cider vinegar, molasses, plum jam, coconut nectar, coconut aminos, sriracha, liquid smoke, garlic, smoked paprika, and black pepper to a large bowl and stir to combine.

7)   Add the jackfruit and toss to coat.

8)   Add the jackfruit and barbecue sauce to a medium sauté pan over low heat and simmer until the jackfruit turns brown, about 20 minutes. If the sauce gets sticky add a little water to the pan.

9)   To assemble the sandwiches: Add about ¼ cup of the slaw to the bottom of the bun. Then add about ¼ cup of the jackfruit on top of the slaw. Close the sandwich. Repeat with the remaining buns.

Serving size: 1 sandwich CALORIES 400; TOTAL FAT 7.3g; PROTEIN 7.4g; CHOLESTEROL 0.0g; SODIUM 180mg; FIBER 10.3g; SUGARS 5.3g; TOTAL CARBOHYDRATE 50.0g