Here's a different way to use jackfruit which will please vegans. I came across it at The Social Society in Exmouth, W.A., last week when visiting to swim with the whale sharks, a once-in-a-lifetime experience. Note that you'll need to prepare the pink cabbage coleslaw 5 days ahead.
- Yield : 5 -6
- young green jackfruit in brine or water, not syrup - 2 tins
- olive oil - 1 tablespoon
- yellow onion - 1, sliced
- garlic - 3 cloves, minced
- vegetable broth or water - 1/4 cup
- Vegan BBQ sauce - 3/4 cup
- Vegan Aioli
- unsweetened soy milk - 1/2 cup
- rice bran oil - 1 cup
- apple cider vinegar - 1 tablespoon
- salt - 1 teaspoon
- garlic - 1 clove, minced
- wholegrain mustard - 2 teaspoons
- Pink Sauerkraut
- Preserving Jar - 1 Litre, sterile
- small red cabbage - thinly sliced - keep 2 big leaves aside
- pink Himalayan salt - 1 tablespoon
- Ciabatta rolls
- Ciabatta rolls - 5 -6, split in half and toasted
Preheat oven to 200C. Lightly oil a baking tray.
Drain and rinse the jackfruit. Cut jackfruit into smaller pieces.
Heat the olive oil in a large frying pan over medium-high heat. Add the onion slices and garlic. Fry until onions are tender and beginning to brown, about 5 minutes. Add the chopped jackfruit and vegetable broth. Cover and continue to cook another 8 - 10 minutes, until the jackfruit is soft enough to mash.
Mash the jackfruit with a potato masher, until it breaks apart and looks pulled or shredded.
To finish, spread the jackfruit in an even layer over the baking pan and pop it in the oven for 15 minutes.
Remove from oven and pour over 1/2 cup BBQ sauce. Stir to combine. Toss it back in the oven for about 10 minutes, until it looks delicious and golden and even a few strands get a bit burnt. Remove from the oven and if desired stir in the remaining 1/4 cup of BBQ sauce to make it even saucier.
For the Vegan Aioli: Place all the ingredients in a blender, except the oil and blend for about 5 seconds. Add the oil gradually while the blender is going, turned it gradually from low to high until it thickens.
For the Pink Sauerkraut:
Toss the cabbage and salt together, massage cabbage for approx. 5 minutes until moist to creat the brine.
Pack the cabbage into the preserving jar, pressing the mixture down tightly.
Leave at least 2.5cm space between the top of the cabbage and the top of the jar. Pour any brine leftover on top of cabbage. Take the big cabbage leaves and place them on top of the cabbage. Place a little glass- or whatever you are using as a weight - on top of the cabbage leaves, right side up. Put lid on and leave in a dark spot for 5 days. After fermenting the sauerkraut, it’s ready to be eaten. Store in the fridge.
To assemble: Spread the base of each roll with the BBQ jackfruit mixture, top with aioli and pink sauerkraut and serve immediately.