Barbecue Pulled Jackfruit Sandwich with Avocado Slaw Recipe …

March 8, 2017 - bbq set

Vegan grill “pork” sandwiched between uninformed avocado slaw and crunchy cashews, this sandwich is ideal for any backyard BBQ. It’s flattering vast in terms of calories and carbs, creation it a improved fit for athletes and others looking for a vegan choice with a additional macronutrient boost. Recipe by Farrah Oxley. 

Barbecue Pulled Jackfruit Sandwich with Avocado Slaw
Makes 8 servings

32 ounces uninformed jackfruit (can also use canned or Upton finished jackfruit packaged in H2O or brine)

1/2 teaspoon belligerent black pepper

1 teaspoon Paul Prudhomme’s Magic Steak Seasoning

1 teaspoon garlic powder

1 teaspoon paprika

1/2 teaspoon chili powder

2 tablespoons olive oil

1/4 crater nutritive yeast

3/4 crater Annie’s Smokey Maple BBQ Sauce

1/2 dip vegan plain protein powder

Avocado slaw:

1 avocado

1/2 crater carrots, shredded

1-1/2 crater red cabbage, shredded

1 lime, juiced

To serve:

8 bun Ezekiel 4:9 Sprouted Grain Burger Buns

1/2 crater cashews

In colander, rinse and aria jackfruit. Shred jackfruit into prolonged strips regulating a flare and/or your fingers. Place in blending play and set aside.

Mix together grill seasonings and supplement to jackfruit. Toss to coat.

Heat vast skillet over middle heat. Once hot, supplement olive oil, nutritive leavening and seasoned jackfruit. Toss to cloak and prepare for 2-3 mins to grasp some color. Add salsa and skinny with adequate H2O to make get correct thickness. Stir in protein powder and revoke feverishness to low- middle and prepare for about 20 mins (up to 35 mins on low for a deeper flavor). Remove lid and stir occasionally. 

In a meantime, make slaw by adding blending together avocado, carrots, red cabbage and orange extract to tiny blending play and drive to combine. Set in fridge until serving.

Once jackfruit has been scrupulously simmered, spin adult feverishness to medium-high and prepare for 2-3 some-more mins to get a small additional color/texture afterwards mislay from heat. Place inexhaustible portions of slaw on a bottom buns, tip with inexhaustible portion of grill jackfruit, and cashews.

Per serving: 420 calories, 10 grams fat, 1 gram jam-packed fat, 425 mg sodium, 75 grams carbohydrate, 10 grams fiber, 28 grams sugarine (5 grams added), 16 grams protein.

***

Molly Kimball is a purebred dietitian in New Orleans. She can be reached at eatingright@nola.com. Comment and review some-more during NOLA.com/eat-drink. Follow her on Facebook: facebook.com/mollykimballrd and Twitter: twitter.com/mollykimballrd.

source ⦿ http://www.nola.com/food/index.ssf/2017/03/barbecue_pulled_jackfruit_sand.html

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