Smoky Hoisin Jackfruit with Crispy Slaw
Introduction
Today's recipe is a delightful fusion of Asian spices and classic American BBQ elements, tailored to elevate your dining experience. This vegan Smoky Hoisin Jackfruit with Crispy Slaw brings together the heartiness of barbecued jackfruit and the crunch of a vibrant slaw, making it the perfect main dish for any gathering or cozy night in.
Ingredients
- 2 cans of young green jackfruit in brine, drained and shredded
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1/4 cup hoisin sauce
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili flakes
- 1 cup vegan mayonnaise
- 2 tablespoons wasabi paste
- 2 cups shredded cabbage
- 1 carrot, julienned
- 1/4 cup chopped cilantro
Instructions
- Heat the olive oil in a large pan over medium heat.
- Add the onion and garlic, sauté until the onion becomes translucent.
- Stir in the shredded jackfruit, grated ginger, hoisin sauce, soy sauce, maple syrup, smoked paprika, and chili flakes.
- Cook for about 10 minutes, or until the jackfruit is tender and the flavors are well combined.
- In a separate bowl, mix the vegan mayonnaise with wasabi paste.
- Toss the shredded cabbage, julienned carrot, and chopped cilantro in the wasabi mayo to create the slaw.
- Serve the smoky hoisin jackfruit topped with a generous helping of crispy slaw.
Enjoy this flavorful and satisfying dish that perfectly blends the smokiness of BBQ with the bold zest of Asian cuisine. It's sure to impress with its depth of flavor and unique twist on traditional barbecue.
Emily
| Nutritionfacts | Calories: 380, Fat: 15g, Carbs: 45g, Protein: 10g |
|---|---|
| Preparation Time | 45 minutes |
| Allergy Information | soy, wheat, sesame |