Jack fruit has really become a weekly staple since I went vegan 3 months ago. If you would’ve told me I’d be eating a fruit that is like pulled chicken back then…I’d thought you were crazy! I was so scared to go vegan because I thought it would be so restrictive with my many food allergies. Thankfully, it has actually opened up and expanded my food choices. I feel like I eat better as a vegan than I ever did as paleo. I told my husband last night…I just feel so much happier, and less worried about my foods.I hope if you try this out you enjoy it as well.
A link to the YouTube video will be below this recipe. I hope you enjoy!
Jack Fruit Barbecue with Roasted Sweet Potatoes
Here’s What You’ll Need:
-Canned Young Jack Fruit in Water (Brine is okay…)
-Barbecue Sauce of Choice (I used Stubb’s Gluten Free Sweet and Spicy.)
-Various Dry Seasonings (I used salt, pepper, garlic, and herbs de provence.)
Roasted Sweet Potatoes:
-2-3 Sweet Potatoes (Depending on size.)
-Olive Oil (Or oil of choice, OR you can do without.)
-Salt and Pepper
- Drain the jack fruit. If you get the canned version with the brine, rinse in cool water.
- Cut the tip of the jack fruit off. It won’t fray like the rest of the piece of fruit.
- Peel the sweet potato and cut into small pieces. The size will also determine the cook time. Chunks take longer than a good dice. Put them on a sheet pan, drizzle with olive oil, and add seasonings of your choice.
- Season the jack fruit and set it aside.
- Put the sweet potatoes in the oven under a high for 10 minutes. Stir them then return to the oven for 5-7 minutes. Remember, the bigger the chunks, the longer you should leave them. Always keep a close eye! These can burn easy.
- Heat a skillet to medium high (cast iron is best) with olive oil. When it is hot, add the jack fruit. Sauté it 3-5 minutes, and then begin to break the pieces apart. You’ll see it starts looking more like “pulled chicken.”
- I added about 1/3 cup to 1/2 cup of barbecue sauce to coat the jack fruit. After it is well coated, added a little bit of water to thin it out.
- Allow the jack fruit to continue cooking until the sauce reduces and becomes thick and sticky. This should take about 10 to 15 minutes. Stir frequently.
- If you’re gluten free like me you can eat this by itself. If you want, throw it in a bun for our non-gluten free friends. Green onion is a great addition for garnish. Feel free to add more vegetables on the side if you like! We were just keeping it simple this night but a salad would be great too.
Here is the link for the video I did for YouTube on this recipe: https://www.youtube.com/watch?v=9frA2kWzGSY&feature=youtu.be