Shredded “Barbecue” Jackfruit Sandwiches
with macaroni salad / watermelon

Name: Shredded “Barbecue” Jackfruit Sandwiches
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 12 oz Watermelon, sliced or cubed; 1 can Jackfruit (20 oz / 567 g), drained and rinsed; 1 tsp Chili powder; 1/2 tsp Cumin; 1/2 tsp Garlic powder; 1 Tbsp Oil, cooking; 1/2 cup Barbecue sauce (use your favorite store-bought sauce or make your own); 1/2 cup Water; 4 Hamburger buns; 4 oz Pasta, macaroni (sub any small pasta shape); 1/2 Bell peppers, red, finely diced; 2 cloves Shallots, diced; 8 oz Broccoli florets, finely chopped; 1/2 tsp Garlic powder; 2 Tbsp Mayonnaise; 3 Tbsp Sour cream (sub plain or Greek yogurt); 2 tsp Mustard, Dijon; 2 tsp Vinegar, apple cider

Active: 30 min Total: 50 min

Original GF Paleo Vegetarian

Shredded “Barbecue” Jackfruit Sandwiches

Jackfruit is a tropical fruit that is becoming widely available in U.S. supermarkets either canned or vacuum-packed. It's becoming increasingly popular as a vegetarian substitute for pulled or shredded meat, so we wanted to give it a try in one of our meal plans.
Smarts: Jackfruit can vary a bit in its level of sweetness, so adjust the sauce as you go - a splash of apple cider vinegar will cut the sweetness if needed.

Dependency

Black Bean and Sweet Potato Tacos

Cuisines

American

Ingredients

Metric

Servings:

Shredded “Barbecue” Jackfruit Sandwiches:

Watermelon - 12 oz , sliced or cubed
Jackfruit (20 oz / 567 g) - 1 can , drained and rinsed
Chili powder - 1 tsp
Cumin - 1/2 tsp
Garlic powder - 1/2 tsp
Oil, cooking - 1 Tbsp
Barbecue sauce - 1/2 cup (use your favorite store-bought sauce or make your own)
Water - 1/2 cup
Hamburger buns - 4

Macaroni Salad:

Pasta, macaroni - 4 oz (sub any small pasta shape)
Bell peppers, red - 1/2 , finely diced
Shallots - 2 cloves , diced
Broccoli florets - 8 oz , finely chopped
Garlic powder - 1/2 tsp
Mayonnaise - 2 Tbsp
Sour cream - 3 Tbsp (sub plain or Greek yogurt)
Mustard, Dijon - 2 tsp
Vinegar, apple cider - 2 tsp

Prep

Pasta - (Skip if pasta was made ahead for Wednesday.) Boil pasta according to package directions. (Can be done up to 5 days ahead)
Bell peppers / Shallots / Broccoli - Prep as directed. (Chop the broccoli fairly small since it will be included in the pasta salad.) Combine bell peppers and shallots. Store broccoli separately. (Can be done up to 5 days ahead)
Make dressing - Combine garlic powder (portion for pasta salad), mayonnaise, sour cream, mustard, and vinegar. (Can be done up to 5 days ahead)
Steam broccoli - Place broccoli florets in a microwave-safe bowl. Cover with a damp paper towel and microwave on high until they are tender but still have some crunch, 2 to 3 minutes. (Can be done up to 5 days ahead)
Make pasta salad - Combine pasta, bell peppers, shallots, and broccoli. Add dressing and stir to combine. Refrigerate for at least 20 minutes before serving.
Watermelon - Slice into wedges or cubes for serving.
Prepare jackfruit - Drain and rinse jackfruit. Pat dry. Toss with chili powder, cumin, garlic powder (portion for jackfruit), and some salt and pepper.

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Make

Heat a nonstick pan with oil over medium heat. Add jackfruit and saute until spices are fragrant, 3 to 4 minutes. Add barbecue sauce and water and bring to a simmer.
Cover and simmer, stirring occasionally, until jackfruit is tender and falling apart, 20 to 30 minutes (a longer cook time will make the jackfruit more tender, so taste and cook until it is done to your liking).
Remove lid and continue cooking and stirring until sauce is thick and jackfruit is shredded.
Toast buns.
Give pasta salad a stir and season with some salt and pepper.
Serve jackfruit in buns with watermelon and pasta salad on the side. Enjoy!

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