Vegan Confit Jackfruit with Asian Pear Slaw

• vegan
• asian-inspired
• main-course
• confit
• bbq
• Emily

Introduction

Inspired by the sophisticated layers of confit and the vibrant flavors of Asian BBQ, this Vegan Confit Jackfruit with Asian Pear Slaw is a culinary delight that combines the best of both worlds. This dish is perfect for those seeking a warm, comforting meal with a fresh, zesty twist.

Ingredients

• 2 cans young green jackfruit in brine, drained and rinsed
• 1/4 cup soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon sesame oil
• 2 garlic cloves, minced
• 1 inch piece ginger, grated
• 1 Asian pear, julienned
• 1/2 red cabbage, thinly sliced
• 1 carrot, julienned
• 2 tablespoons rice vinegar
• 1 tablespoon lime juice
• 1 teaspoon chili flakes
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix soy sauce, maple syrup, sesame oil, garlic, and ginger. Add jackfruit and toss to coat evenly.
3. Place marinated jackfruit on a baking sheet and bake for 25-30 minutes, until tender.
4. While jackfruit is baking, combine Asian pear, red cabbage, carrot, rice vinegar, lime juice, and chili flakes in a bowl. Mix well and set aside.
5. Remove jackfruit from oven and shred with forks to mimic pulled pork texture.
6. Serve the shredded jackfruit topped with the Asian pear slaw and garnish with fresh cilantro.

Enjoy this delightful fusion of tastes and textures that bring a new depth to vegan cuisine. Perfect for a cozy dinner or as a standout dish at your next gathering, it's sure to impress with its complex flavors and elegant presentation.

Emily