Vegan BBQ Pulled Jackfruit & Sour Rainbow Slaw | GREAT for batch cooking

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + spices

Homemade sauce can reduce sugar and additives.

jackfruit

💰Cheaper: canned jackfruit

Canned jackfruit is more accessible and often cheaper.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed.

buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns increase fiber content.

Drain and rinse jackfruit under cold water to remove brine.

Chop off the tough central core of the jackfruit and shred it into smaller pieces.

Soak dried onions in hot water for about 2 hours until soft, then drain.

Heat 1 to 1.5 tablespoons of olive oil in a cast iron skillet over medium-high heat.

Add the soaked dried onions to the skillet and fry for a couple of minutes until browned.

Prepare lion's mane mushrooms by soaking in smoked tea and tamarind paste, then shred them into small pieces.

Add shredded jackfruit to the skillet with the onions and fry for a few minutes.

Add shredded lion's mane mushrooms to the skillet and continue to fry for a couple of minutes.

Pour in approximately 250 ml of barbecue sauce and 4 tablespoons of ancho chili paste.

Add the reserved liquid from soaking the onions for extra moisture and flavor.

Cover the skillet and simmer for about 20 minutes on low heat, stirring occasionally.

Mash the mixture down to separate the jackfruit and mushrooms, allowing it to toast in places.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens