Smoky Hoisin BBQ Jackfruit
Introduction
Today's food truck special is a vegan BBQ delight that captures the essence of Asian-American fusion in every bite. This recipe for Smoky Hoisin BBQ Jackfruit perfectly balances the sweet, tangy, and spicy elements of Asian cuisine with the comforting, charred flavors of traditional American BBQ.
Ingredients
- 2 cans young green jackfruit in water or brine, drained and rinsed
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1/2 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1 teaspoon sriracha or to taste
- 1 teaspoon liquid smoke
- 2 scallions, finely sliced for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the sliced onion and sauté until it begins to soften, about 5 minutes.
- Stir in the minced garlic, smoked paprika, cumin, and black pepper, and cook for another minute until fragrant.
- Add the drained jackfruit and break it up roughly with a fork to mimic pulled pork texture.
- Combine hoisin sauce, soy sauce, rice vinegar, maple syrup, sriracha, and liquid smoke in a bowl. Pour this mixture over the jackfruit and stir well to coat.
- Reduce the heat to low and cover the skillet. Let it simmer for about 20-25 minutes, stirring occasionally, until the jackfruit is tender and the flavors are melded.
- Remove from heat and use two forks to shred the jackfruit further if desired.
- Serve hot, garnished with sliced scallions.
Serve this Smoky Hoisin BBQ Jackfruit on warm, toasted buns with a side of wasabi coleslaw for a meal that's bursting with flavor and sure to impress. Enjoy the unique blend of East meets West in this vegan delight!
Emily
| Nutritionfacts | Calories: 150, Fat: 4g, Carbs: 25g, Protein: 3g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | Soy, Garlic, Gluten (hoisin sauce may contain gluten) |