This weather in Michigan is something else, it goes from zero to a hundred if you know that term. Yesterday the weather went all the way to 62, next day there is rain and 6 inches of snow, like really. People don’t think we are ruining the planet. I happen to think so , with the natural disaster and the unpreditable weather, smh. So I gave up meat back in the begining of october, Ive only been eating poultry and fish, Ive been getting more into meat substitutes, Everyone raves about jackfruit, it’s not something I ever ate until a few weeks ago, I decided to make pulled jackfruit, and it was best suited to go on grilled bread with cheese, and a no fuss slaw. When I put it on instagram everyone loved the picture, I asked if I needed to post on it, and the response I got was yes. I decided to recreate this again, but a quesadilla version. Most of the time this is a vegan meal, but in this case I used regular cheese and mayo. If you can’t tell I love my cheese, I’ve tried giving it up but I have been unsuccessful, lol. Dairy does cause alot if inflammation. Either way, when making vegan version use vegan ingredients. I really enjoy eating vegan food, it’s healthy, not fussy and easy to prepare. I think that I’m going to start enjoying a bunch of vegan food. This recipe is slightly adapted from the minimalist baker, the slaw is my own, with a little difference in the type of jackfruit. Jackfruit is can be a bit challenging to find in the grocery store, but I was luckily able to find it at Trader Joe’s, this is a canned one and it’s in a brine. The brine didn’t alter the taste in my book, but then again I haven’t tried fresh jackfruit. When I do find one, I will definitely let you all how they compare. I don’t really want to ramble one, this is a great way to enjoy meat that’s not meat. Go ahead and try it yourself, you can be the judge. Enjoy.
this African
| Prep Time | 10 min |
| Cook Time | 40 min |
| Servings |
small quesadillas
|
- 2 cans jackfruit in brine or water, you can also use fresh jackfruit
- 2 tsp olive oil
- 1/2+2 cup +tbsp bbq sauce choose vegan friendly if making vegan version
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp old bay seasoning or sea salt
- 3/4 cup water for sauce
- 5 whole small tortillas I use whole wheat, use vegan friendly for vegan version
- 2 cups shredded cabbage
- 1/2 cup shredded carrots 1 large carrot
- 1/4 cup mayo use vegan mayo for vegan version
- 1/4 cup chopped cilantro
- 2 tbsp rice vinegar
- 1/4 cup chopped onion
- jalapeno for a kick
Ingredients
pulled jackfruit
slaw
|
|
- Drain jackfruit and chop of stalks.
- Heat oil in a medium skillet, add jackfruit pieces. Cook 5 minutes and add spices, cook another 5 minutes.
- Add bbq sauce of choice and water, let simmer for 30 minutes, stirring occasionally until tender. Add water to thin as needed.
- Make slaw by chopping cabbage thinly, then add rest of ingredients, mix well and set in refridgerator until jackfruit is ready.
- Once jackfruit is tender, shred with a fork.
- Oil small skillet and grill tortilla with one slice of cheese or shredded quesadilla cheese. Top with pulled jackfruit and slaw.
- Repeat with rest of tortillas. The tortilla can be substituted by grilled bread and cheese. If making vegan use vegan friendly ingredients, interchangeably. Enjoy and comment. Adapted from Minimalist Baker bbq jackfruit sandwhich.
Leave a Reply