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one green planet

This BBQ Jackfruit recipe is the vegan barbecue dish you’ve been looking for. Green jackfruit is often referred to as the vegetarian’s meat. It is the fruit of a tree native to South Asia and Southeast Asia. When green jackfruit cooks and softens, it begins to pull apart, taking on an appearance similar to pulled pork. The hardest part of this recipe is finding canned green jackfruit (available in most Asian markets). You can occasionally find fresh green jackfruit, but it’s extremely messy, sticky, and difficult to cut. However, once you find out, get ready for an ultra delicious meal. This BBQ Jackfruit recipe is phenomenal!

BBQ Jackfruit [Vegan]

Calories

483

Serves

4-6

Ingredients

  • Two 20-ounce cans green jackfruit in water, drained
  • 11/2 cups barbecue sauce
  • 1 onion, diced
  • 1 green bell pepper, seeded and diced medium

Preparation

  1. Rinse the green jackfruit thoroughly.
  2. Place all the ingredients in a slow cooker and cook on medium heat for 4–5 hours. Jackfruit will begin to fall apart and have the consistency of pulled pork.
  3. After cooking for 4–5 hours, use a fork to pull apart the fruit and stir thoroughly.
  4. Turn the slow cooker to low heat and cook for another 1–2 hours.
 

Notes

Make this recipe your own with whatever barbecue sauce you decide to use. It’s really up to you, since there are so many barbecue flavors available. Be sure to choose sauces with no added oils and a low sodium content. This recipe gets better the longer you cook it. The jackfruit falls apart like tender pulled pork and absorbs flavor perfectly. In fact, we like it better as leftovers! Serve this recipe on a whole wheat bun and top with coleslaw. This goes perfectly with baked sweet potato fries!

Nutritional Information

Total Calories: 1930 | Total Carbs: 470 g | Total Fat: 0 g | Total Protein: 27 g | Total Sodium: 2906 g | Total Sugar: 146 g Per Serving: Calories: 483 | Carbs: 118 g | Fat: 0 g | Protein: 7 g | Sodium: 727 mg | Sugar: 37 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Kim Campbell

See My Recipes

Kim Campbell is the daughter-in-law of Dr. T. Colin Campbell, considered by many as the “science father” of the plant-based nutrition movement. She works with her husband, Nelson, in a health and wellness business promoting a whole-food, plant-based diet. This experience has allowed her to hone her culinary skills, especially in understanding how to create flavors, textures, and presentations that appeal to mainstream consumers experiencing a plant-based diet for the first time. Learn more at Plant Pure Nation.

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