If you are new to the world of natural meat alternatives then you may have missed jackfruit. Despite its previous obscurity, it has gained popularity as a ridiculously good dupe for meat. When shredded it is eerily similar to pulled pork, fish or even shredded chicken.
So what is jackfruit?
Jackfruit is the largest tree fruit (fun fact!) and belongs to the same family as figs and mulberries. I have never seen a jack fruit in the flesh as I opt for the pre-canned “young” or “unripe” fruit. (Allegedly the ripe fruit has quite the pungent odour; however, the canned stuff in water seems to be alright to me.)
The texture of jackfruit is firm, slightly fibrous and stringy. This slightly porous and plain tasting base is what makes it a brilliant vegan staple absorbing whatever flavour or sauce you use. One can, a few squeezes of bbq sauce, two pieces of bread and fifteen minutes is all you need to make a quick and easy lunch. That being said, this recipe has a few more components as I like to douse it in my favourite homemade bbq sauce and stuff it inside baked sweet potatoes – a delicious combination!
BBQ jackfruit stuffed sweet potato
Ingredients
- 4 sweet potatoes scrubbed and washed
- 420 grams jackfruit canned and drained – 2 cans
- 15 ml olive oil or 30 ml water if avoiding oil
- 200 grams BBQ sauce or one full recipe of my homemade sauce
Instructions
- Preheat oven to 220ºC (430ºF).
- On a baking sheet, Prick sweet potatoes all over with a fork and place on parchment lined baking sheet.
- Bake until tender, 45 to 50 minutes.
- Meanwhile, rinse, drain, and thoroughly dry jackfruit. Chop off the center “core” portion of the fruit and discard. Place in a mixing bowl and break up with your hands to even finer consistency.
- Heat oil in large pot or pan over medium-high heat and add in jackfruit. Toss to coat and cook slightly for four to five miniutes to achieve some colour.
- Pour in bbq sauce and mix to coat all jackfruit and turn heat down to medium low and let simmer for 25-30 minutes (can cook longer for richer flavour).
- Let cool slightly and then split the tops open with a knife and spoon in bbq jackfruit.
- Serve with vegan ranch or coleslaw.
