Pulled Jackfruit and Coleslaw

I’ve made this a few times but haven’t really written it down. I’m sure I have some pics poking around the blog. This is definitely a measure by feeling and throw stuff in dinner but it’s gluten free and meat free.

For the coleslaw….

Super easy. I’m not a huge fan of the heavy creamy slaws so I lean toward vinegar and oil types. This one has:

  • 1/2 head coleslaw, cored and sliced
  • 1 green onion, sliced
  • 3 garlic cloves, sliced
  • 1/2 red bell pepper, diced
  • 1/2 jalapeño, sliced
  • 1/4 cup apple cider vinegar
  • 2 Tbl olive oil
  • Teaspoon dried onion
  • Tbl dried shallots
  • Salt to taste
  • About a teaspoon black pepper
  • About a Tbl of sugar

Mix it up and let it sit at room temp a couple hours.

For the jackfruit….

  • 1 can jackfruit with the fleshy part pulled apart and the solids finely chopped
  • 1/2 onion
  • 1/2 jalapeño
  • Garlic
  • 1 Tbl honey
  • 1 Tbl molasses
  • 1 Tbl mustard
  • 2 Tbl olive oil
  • 2 Tbl sugar
  • 1 Tbl Worcestershire
  • 1 Tbl soy sauce, tamari or coconut aminos
  • 1 small can tomato paste
  • I used flatirons dark and smoky pepper blend—like 1/2 teaspoon. You can use and nice yummy smoky pepper to add some depth and smoke.

I sautéed all ingredients except tomato and beans until onion nice and wilted.

Then I stirred in the paste…and it need some liquid to thin it out. I used about 1/2 cup of leftover bean cooking broth.

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One comment

  1. helenfern · March 20

    Thanks for sharing at the What’s for Dinner party – hope your week is wonderful.

    Like

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