Guess who’s back? After two trips to Thailand – December and May – to volunteer with Elephant Nature Park (I know, I should devote a post or two to that) I fell off the blogging wagon. But I recently signed up to join a 30 Day Vegan Pledge and decided that it would be an experience worth sharing.
Now you might be wondering, “What is the PAN Vegan Pledge, and how it is different from just, well, going vegan?” The PAN Vegan Pledge is organized by the Peace Advocacy Network, and it’s quite a comprehensive program. The program coordinators have paired each of us “pledges” with a vegan mentor and put together a series of 5 weekly group meetings that include lunch, lectures, and a few exciting cooking demos! I’ll be blogging about those meetings and my experiences with the pledge as the weeks pass, but I wanted to kick things off by sharing a recipe.
For at least a year or two, I’ve been hearing a lot about using jackfruit as a meat substitute, especially for some form of barbecue. Since it was fairly close to 4th of July, I thought I’d give it a shot. I decided to aim for something that resembled the vinegar-based sauces of Southern pulled pork but with some of the additional textures and flavors of an old favorite, sloppy joes.
Serves around 8:
- 2 20 oz cans of jackfruit in brine or water
- 1 bell pepper
- 1 red onion
- 1-2 cloves of garlic
- 2 tablespoons sun-dried tomatoes, minced
- 1-2 tablespoons cider vinegar*
- 1 tablespoon grainy mustard
- 1 tablespoon brown sugar (more to taste)
- 2 teaspoons blackstrap molasses
- 1 teaspoon smoked paprika
* For a sweeter flavor, use only 1 tablespoon of cider vinegar and double the brown sugar
Some recipes will specify jackfruit in water and not brine. I checked the sodium contents on a variety of brands and found that they varied wildly. I chose the brand with the lowest sodium content per serving, and it turned out to be packed in brine and not water. Just make sure that the jackfruit is “young” or “green” and not packed in syrup. Open the cans – then drain, rinse, and chop the jackfruit. It will look like this.
Smash and mince the garlic, and chop or dice the pepper and onion according to your preference. In a large, heavy pot, heat 1-2 tablespoons of oil over medium heat. Throw in the garlic, paprika, onion, and pepper. Sauté everything to mix and soften the vegetables.
After a few minutes, add your jackfruit and sun-dried tomatoes. Full disclosure: I originally wanted to make this more like a saucy sloppy joe, but I didn’t have any tomato paste lying around. Then I remembered that bag of sun-dried tomatoes! They are optional, but they do add a wonderful flavor, color, and texture to the recipe.
Add the cider vinegar, mustard, brown sugar, and molasses. Give everything a stir, lower the heat to medium, and cover. If the mixture is dry and everything is sticking to the pot, then add 2-4 tablespoons of water before covering. Let everything simmer until the vegetables are tender and the flavors have melded, about 20 min. I served this on sandwich flats topped with a bit of bbq sauce and a quick and easy slaw made of napa cabbage and a store-bought lemon tahini dressing.