Jackfruit, you strange, delicious fruit. Had I not been a vegetarian looking for a BBQ fix, I would not have stumbled across jackfruit. It's from Asia, can be found fresh or canned in some US grocery stores and is a cheap + nutritious sub for pulled pork! I like that it soaks up flavors and spices really well.
So, if you haven't tried it yet- run to Whole Foods or another specialty market (or fancy Kroger) and give it a shot!
I am all about shortcuts with dinners these days. Adam isn't usually home before dinner, so I'm wrangling a cranky toddler and cooking. Doesn't usually inspire greatness or great creativity. It does, however, inspire efficiency. No shame in that game. I used very few ingredients. And yes- gasp - store bought BBQ sauce!
I sautéed half a white onion, garlic + bell pepper in olive oil until soft. Added in a roughly chopped heirloom tomato for another minute. Then, I added finely chopped seitan filet and drained + roughly chopped jackfruit. Seasoned with salt, smoked paprika, chili powder and tamari. I wanted to get some browning on the jackfruit, so I cooked over medium-high heat. Then reduced the heat and let everything cook down for 5ish minutes. Give it a taste to make sure it's delicious on it's own. Then the BBQ sauce can be added. I only used 1/2 to 3/4 cup- just enough to coat it.
We served it up simple with toasted bread and a simple tomato feta salad. Linden devoured it, so I'm confident in saying it's kid friendly! And there weren't any leftovers on the adult end either.
Go try new things! Can't wait to hear how you like the jackfruit.
