About
This smokey jackfruit is simmered in a rich bbq tomato sauce until tender then shredded into bite sized morsels.
This is a great vegan topping, side or main served on a bed of cauliflower rice.
Ingredients
- 1 5.5 ounces jackfruit, canned in water
- 1 ½ tablespoon tomato puree
- 1 clove garlic
- 1 tablespoon olive oil
- 1 teaspoon maple flavored syrup by lakanto
- 1 teaspoon apple cider vinegar
- ½ small white onion
- ½ teaspoon gourmet collection smoked paprika by mccormick
- ½ cup vegetable broth, bouillon or consomme
- ½ teaspoon mustard
- ¼ teaspoon cinnamon, ground
- ⅛ teaspoon cloves, ground
- ⅛ teaspoon red pepper (cayenne), ground
Instructions
- Add the tomato purée, apple cider vinegar, syrup, mustard, half the paprika, cinnamon and cloves to a mixing bowl. Stir well to combine.
- Finely dice the onion and crush the garlic. Drain and rinse the jackfruit pieces. Heat the oil in a saucepan over a low/medium heat. Add the onion, garlic, jackfruit, cayenne pepper and remaining paprika. Stir well to combine and cook gently for 4-5 minutes until tender and fragrant.
- Add the tomato sauce mixture and the stock and stir well.
- Bring up to a gentle boil then reduce to a simmer for 10 minutes until the sauce has thickened and reduced.
Nutrition Facts
- Servings: 4
- Calories: 74.7kcal/168.8kJ (per serving)
- Fat: 3.5g (per serving)
- Carbs: 10.4g (per serving)
- Protein: 0.9g (per serving)
