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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