Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
- 1 13-ounce jar of Westbrae unsweetened ketchup or canned tomato sauce
- 2 tablespoons date syrup*
- 2 tablespoons apple cider vinegar
- 2 tablespoons Bragg's liquid aminos
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 2 20-ounce cans young jackfruit in brine or water, not syrup
- BBQ Sauce: Combine unsweetened ketchup (or tomato sauce), date syrup, vinegar, braggs, paprika, chili powder, and oregano in a bowl and whisk together throughly.
- Jackfruit: Drain and rinse Jackfruit. Break up pieces with your hands or pulse very lightly in a food processor, removing seeds as you go. It is fine if a few seeds stay in, but the texture is better without them.
- In a large pot, combine the BBQ sauce and jackfruit and heat on medium heat for 15-20 minutes. Serve wrapped in crunchy lettuce leaves, on sprouted grain buns or toast, a whole wheat pita, or over a bed of greens (lettuce, kale, spinach, whatever!).
Recipe by Veggies for Dinner at https://veggiesfordinner.com/2016/08/bbq-pulled-jackfruit.html
3.5.3208