Smoky Hoisin Jackfruit Buns
Introduction
Today's special is a vegan BBQ twist that marries the smoky, earthy tones of American barbecue with the aromatic zest of Asian cuisine. Introducing the Smoky Hoisin Jackfruit Buns—a dish sure to enchant your palate and elevate your dining experience.
Ingredients
- 2 cans young green jackfruit in brine, drained and shredded
- 1 tablespoon olive oil
- 1 large onion, finely sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon five spice powder
- 1/4 teaspoon black pepper
- 4 vegan buns, toasted
- 1 small cucumber, sliced
- 1 carrot, julienned
- Fresh cilantro leaves, for garnish
- Optional: Sriracha or chili sauce, for extra heat
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the sliced onion and sauté until translucent.
- Stir in the garlic and ginger, cooking until fragrant.
- Add the shredded jackfruit, hoisin sauce, soy sauce, maple syrup, smoked paprika, five spice powder, and black pepper to the pan. Mix well.
- Cook the mixture for about 15-20 minutes, or until the jackfruit is tender and the flavors are well combined.
- Serve the smoky jackfruit on toasted buns, topped with slices of cucumber, julienned carrot, and fresh cilantro leaves.
- Add a drizzle of Sriracha or chili sauce if desired for an extra kick.
Enjoy the delightful fusion of East and West with these Smoky Hoisin Jackfruit Buns. Perfect for a cozy evening or a festive gathering, this dish is designed to impress and satisfy. Happy cooking!
Emily
| Nutritionfacts | Calories: 320, Fat: 5g, Carbs: 60g, Protein: 8g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | soy, gluten |