BBQ Jackfruit

BBQ Jackfruit Acooba Recipe
From India to North America, jackfruit lends itself to countless variations. Here, vegan chef Acooba Scott offers a satisfying filling for a meal. Go as spicy or smoky as you like! Presented by Acooba Scott at Veggie Fest 2016.

Ingredients

 2 cans young green jackfruit, in brine (20 oz. each)
 1 tablespoon dark brown (muscovado) sugar
 1 teaspoon garlic powder
 1 teaspoon onion powder
 1 teaspoon smoked paprika powder
 ¼ teaspoon dry mustard powder (optional)
 Pinch cayenne pepper (or to taste)
 Vegetable oil for pan-frying
 1 cup of your preferred barbeque (BBQ) sauce, plus more for serving
 Water to thin, as needed (up to ¼ cup or 59ml)
 1 teaspoon molasses (optional for rich color and deeper flavor)
 1 teaspoon liquid mesquite smoke (optional)

Instructions

1

Drain and rinse jackfruit. Cut off the center “core” portion of each piece. Squeeze jackfruit  with hands to remove excess water. Pat dry with paper towels and place in a large mixing bowl.

2

Use hands or potato masher to smush and separate jackfruit in bowl. Add sugar and spices and toss to combine.

3

Heat 1 or 2 tablespoons vegetable oil in a skillet on medium-high heat. Add jackfruit and toss to coat with oil. Cook, stir-fry style, for 4 or 5 minutes until jackfruit begin to brown. Stir in BBQ sauce. If sauce is too thick, thin with water.

4

Turn down heat. Cover and cook for 25 minutes, stirring occasionally.

5

Remove cover and increase heat. Add molasses and liquid smoke. Cook for an additional 5 minutes, stirring constantly.

6

Remove from heat. Serve hot on a bun with additional sauce.

(Inspired by Blissful Basil and Minimalist Baker)

Serves 6

Share this recipe

Share on facebook
Share on twitter
Share on pinterest
Share on print
Share on email

Check out our veggie cooking videos

Get updates and news about the next Veggie Fest, wellness articles, and new delicious recipes straight to your inbox.

Ingredients

 2 cans young green jackfruit, in brine (20 oz. each)
 1 tablespoon dark brown (muscovado) sugar
 1 teaspoon garlic powder
 1 teaspoon onion powder
 1 teaspoon smoked paprika powder
 ¼ teaspoon dry mustard powder (optional)
 Pinch cayenne pepper (or to taste)
 Vegetable oil for pan-frying
 1 cup of your preferred barbeque (BBQ) sauce, plus more for serving
 Water to thin, as needed (up to ¼ cup or 59ml)
 1 teaspoon molasses (optional for rich color and deeper flavor)
 1 teaspoon liquid mesquite smoke (optional)

Directions

1

Drain and rinse jackfruit. Cut off the center “core” portion of each piece. Squeeze jackfruit  with hands to remove excess water. Pat dry with paper towels and place in a large mixing bowl.

2

Use hands or potato masher to smush and separate jackfruit in bowl. Add sugar and spices and toss to combine.

3

Heat 1 or 2 tablespoons vegetable oil in a skillet on medium-high heat. Add jackfruit and toss to coat with oil. Cook, stir-fry style, for 4 or 5 minutes until jackfruit begin to brown. Stir in BBQ sauce. If sauce is too thick, thin with water.

4

Turn down heat. Cover and cook for 25 minutes, stirring occasionally.

5

Remove cover and increase heat. Add molasses and liquid smoke. Cook for an additional 5 minutes, stirring constantly.

6

Remove from heat. Serve hot on a bun with additional sauce.

(Inspired by Blissful Basil and Minimalist Baker)

Serves 6

BBQ Jackfruit