BBQ Jackfruit

So you have a can/jar of jackfruit in the cupboard and you have no idea what to do with it. I’m here to help 🙂 What you don’t want to do with jackfruit is just eat it like it is – you have to spice and flavour that baby up, just like it’s a block of tofu, because it really is pretty tasteless on its own.

If you wanna keep your looks (who doesn’t…) apparently jackfruit is high in antioxidants, so get ON this stuff! Although it’s a fruit, and you can eat it as a fruit, most of us vegans use it as a meat substitute because of the texture, and it’s ability to take on savoury flavours. Have to admit, I tried raw jackfruit a year or so back, and I can’t say I enjoyed it… savoury cooked jackfruit though – GIMME.

BBQ jackfruit is probably the easiest and tastiest thing to do with a tin of jackfruit, and you can then use it in whatever dinner/lunch (or breafast?!) you like. I use mine in burgers, but you can also use as a baked potato topping, in tacos, on a pizza or as part of a warm buddah bowl. The choice is yours.

Jackfruit burgz

I like my jackfruit pretty spicy, but feel free to omit the chili powder if that’s not your bag. Jackfruit is much more soft and juicy if you cook it for a long time (and keep adding water as you go), but if you’re in a hurry you don’t need to cook the jackfruit for more than about ten minutes in the sauce. I’d suggest going for the long haul though, you won’t regret it.

Ingredients

1 x can/jar of jackfruit in water (approx 400g)

1 tsp oil for frying (e.g. sunflower oil)

1/2 small brown onion, roughly chopped

3 cloves of garlic, crushed or chopped finely

1 Tbsp hot smoked paprika (use less if you prefer non-spicy)

1 Tbsp agave (or sub with brown sugar or maple syrup)

1/2 tsp chili powder (omit if you don’t like spicy)

1/2 tsp garlic powder

1/2 tsp onion powder

salt and pepper to taste

1/3 cup premade BBQ sauce (check if vegan – a fair few of them include honey)

Instructions

Drain the jackfruit and separate into smaller parts. Chop up the hard ends if they aren’t coming apart easily.

Add the oil to a frypan/skillet and heat on medium. Add the onions and cook until translucent, around 8 minutes (be careful not to burn – turn down if they start to brown).

While the onions are cooking, combine the paprika, agave, chili powder, onion powder, garlic powder and salt and pepper into a small bowl.

Add the minced garlic to the onions and stir, cooking for a minute or so, and ensure the garlic does not burn.

Add the jackfruit and the spices, and stir to thoroughly combine. Cook on medium for around a minute, stirring every so often so the bottom doesn’t stick.

Turn the heat to low and add the BBQ sauce and 1/2 cup of water. Stir to combine thoroughly. Leave to cook for around 30 minutes (up to an hour if you can stand the delicious smell!), stirring occasionally to prevent sticking. Add more water if it starts to dry up. You want the sauce to be sloppy, but still sticking to the jackfruit when you serve it up.

Serve in buttered, toasted buns with lettuce, cheese and pickles and you have yourself a delicious pulled jackfruit burger!

Time to make: 10 minutes to prep the ingredients, 30 minutes to cook the jackfruit = 40 minutes

On a scale of easy (1) to pull your hair out difficult (5) = 1.5, Pretty darn easy once you have all your spices mixed and jackfruit shredded.

#nowplaying : Idles – Mr Motivator

BBQ pulled tempeh sloppy Joes

In my quest to veganise anything and everything, I’ve given Sloppy Joes the positivelyjen vegan once over.  I missed out on the “joy” of Sloppy Joes before becoming vegan, because I was never really a fan of mincemeat (no surprises really considering what’s in the stuff…).  Now that tempeh is on the scene there’s no turning back.

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I remember the first time I tried tempeh… please don’t make my mistake and try it uncooked and not spiced – put me off the stuff for months.  I persisted however, and now I’m picking up a packet every time I pay Whole Foods a visit.  Not as versatile as tofu, but packed with more protein (19g per 100g – that’s EPIC) and more fibre than it’s more-processed cousin.

You can use vegan mince if you’re not a fan of tempeh (Fry’s do an awesome vegan mince), but in trying to keep things a bit healthy in the house, tempeh has slipped in there for the foreseeable.   If you’re anti-spice too then feel free to leave out the jalapeño and chilli powder. Top with some green stuff (for the health), pickles, coleslaw (try my recipe here!) or your favourite vegan cheese.

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Let the sloppiness begin.

Serves two people/four small burgers (or serves one if you’re really, really hungry)

Ingredients

1 Tbsp olive oil

2 cloves minced garlic

1 Tbsp cup chopped jalapeños (I use ones from a jar – you can use fresh if you have them)

1/2 medium sized brown onion, finely chopped

200g packet of tempeh (I use Impulse Foods, which is organic and produced locally in the UK)

2 Tbsp soy sauce

1/4 cup ketchup

2 Tbsp BBQ sauce

1 Tbsp tomato paste

1 Tbsp sriracha

1 tsp chilli powder

½ tsp cumin

salt & pepper to tastse

1/3 cup water

4 small hamburger buns

Instructions

Heat the oil in a fry pan/skillet over medium heat and add jalapeños and onion.  Stir to combine and continue cooking and stirring occasionally for around five to eight minutes, or until onion is translucent.

Add the garlic to the pan and stir for one minute until garlic is heated through.

Add the tempeh and water to the pan and break up the tempeh with a wooden spoon.  Mix to combine with the onions and heat through (about five minutes – keep stirring every so often).

Add the remaining ingredients minus the buns, and stir to combine.  Add more water here if needed – you want a sloppy but not runny consistency!  Cook for a further five minutes or so, until everything is heated through.

Spoon onto your hamburger buns and add your favourite toppings.

Time to make: 5 minutes prep, 10 minutes cooking time = 25 minutes

On a scale of easy (1) to pull your hair out difficult (5) =  1.5, quick and easy this one.  GET IN.

#nowplaying Radiohead – Man of War

Beetroot burger patties

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Time time has come for me to stop relying on pre-made burgers and start making them myself… when I have time.  Seeing as I was recently off work for two weeks (one spent in Dubrovnik though) it was time to start.

First up – beetroot burger patties.  So pink, so “raw beef”-like (ew ew ew), but so delicious.

As always, with the food you make yourself you know  exactly what’s in it, and this is one healthy patty.  Chickpeas, carrots, beetroot, onion, flax… ALL the good stuff.  Another high protein, iron and calcium recipe.  Look at you go!

 

Ingredients

1 x 400g tin of drained chickpeas (keep that aquafaba for chocolate mousse!)

2 Tbsp olive oil

3 cloves of minced garlic

1/4 large red onion, finely chopped (you could use half a medium white onion too)

1 small beetroot, peeled and roughly chopped (or use 1/3 of a 350g jar of sliced beetroot and some of the juice)

2 small carrots, finely chopped

2/3 cup flour

1 tsp fresh chopped basil

1 tsp fresh chopped parsley (or use herbs of your choice)

1 Tbsp ground flaxseed mixed with 3 Tbsp water

salt and pepper to taste

1/2 cup to 1 cup of panko breadcrumbs

Method

Mix the ground flaxseed and water in a ramekin and set aside to thicken.

Add the onion and carrots and cook until softened (around 7-10 minutes).

Add the garlic and stir to combine for around one minute.

Combine all ingredients apart from the breadcrumbs in a large bowl and mash with a fork or potato masher until combined.  You can use a food processor for this to get it mixed quicker, but I don’t have one!  The chickpeas will mash quite easily, just persist until you have a slightly chunky mixture.

Place the breadcrumbs in a shallow bowl.

Split the patty mix into four and form into burger shapes.

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Coat each patty separately in the breadcrumbs, pressing them into the mixture slightly so they don’t fall off.

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Heat the olive oil in a non-stick fry-pan over medium heat.

Carefully place each patty in the fry-pan and cook for around 5 minutes on each side, or until browned nicely.

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Serve in a soft fresh burger bun with all the burger-y trimmings.

 

Makes 4 decent sized patties

Time to make: 20 minutes prep, 10 minutes on the hob = 30 minutes

On a scale of easy (1) to pull your hair out difficult (5) = 2.5, fairly straightforward

#nowplaying Billy Bragg – Talking With The Taxman About Poetry