Asian-Inspired Vegan BBQ Jackfruit
Introduction
Embark on a culinary journey that marries the smoky essence of American BBQ with the bold spices of Asia in this unique vegan dish. Perfect for those looking to spice up their meal with something different and delectable!
Ingredients
- 2 cans young green jackfruit in brine, drained and rinsed
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 cup vegan hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sriracha sauce (or to taste)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnishing)
- Sesame seeds (for garnishing)
Instructions
- Preheat a large skillet over medium heat and add olive oil.
- Add the sliced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
- Add the drained jackfruit to the skillet. Use a fork or potato masher to shred the jackfruit as it cooks.
- Sprinkle smoked paprika and ground cumin over the jackfruit, stirring to coat evenly.
- In a small bowl, whisk together vegan hoisin sauce, soy sauce, rice vinegar, maple syrup, and sriracha.
- Pour the sauce over the jackfruit and stir to combine. Reduce the heat to low and let simmer for about 20 minutes, or until the jackfruit is tender and the flavors have melded.
- Season with salt and pepper to taste.
- Serve the BBQ jackfruit topped with fresh chopped cilantro and sesame seeds.
Enjoy this fusion dish that not only satisfies your taste buds but also enlivens your dining experience with its innovative blend of flavors. Perfect for any day you wish to make special!
Emily
| Nutritionfacts | Calories: 200 per serving, Fat: 5g, Carbs: 35g, Protein: 4g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Soy, Sesame |