Cornbread Waffles With Pulled Jackfruit
[Vegan]

To Make the Waffles:

1. In a small bowl, combine non-dairy milk and apple cider vinegar. Let stand for 5 minutes.
2. Meanwhile, in a large bowl, whisk together flour, sugar, cornmeal, baking powder, and salt.
3. In mixer bowl, combine aquafaba and xanthan gum. Set mixer speed to low and beat for 2 minutes. Turn up speed to medium and beat for 2 minutes. Turn up speed as high as it will go and beat mixture until stiff peaks form, about 4 to 6 minutes.
4. Preheat waffle maker to medium, then oil or spray lightly.
5. Add oil to milk mixture and mix well. Using a wooden spoon or spatula, dig out a well in center of flour mixture. Pour milk mixture into well. Stir until combined. Carefully fold in whipped aquafaba.
6. Pour 1/4 cup batter per waffle square and cook for 7 minutes or according to manufacturer’s directions. Transfer to a plate.
7. Top each waffle with a scoop of warmed pulled jackfruit. Serve with extra barbecue sauce and maple syrup on the side.

To Make the Pulled Jackfruit:

1. In a small saucepan, heat 1 tablespoon vegetable oil over medium heat. Add 1/3 cup onion and 1 tablespoon garlic. Cook, stirring, until softened, about 3 to 5 minutes. Add ketchup, vinegar, brown sugar, mustard, tamari, maple syrup, and liquid smoke. Bring to a boil, stirring constantly until thickened. Remove from heat and let sauce cool slightly.
2. Transfer sauce to blender and blend on high until smooth.
3. Drain jackfruit through a colander, discarding brine. Remove tough center core of each piece (the tops of the triangles). Discard any seed pods (these are all edible; they’re just not aesthetically pleasing). You’ll be left with shreds of jackfruit. Pull them apart with your fingers.
4. In a large skillet, heat 2 tablespoons oil over medium-high heat. Add the remaining onion and minced garlic. Cook, stirring occasionally, until softened, about 3 to 5 minutes. Add chili powder, cumin, and paprika. Add jackfruit and stir to coat. Reduce heat to medium-low and cook for 5 to 10 minutes, stirring occasionally and adding more oil if needed, until edges of jackfruit start to get a bit crispy and brown.
5. Gradually add barbecue sauce (from step 1) a few tablespoons at a time, mixing well. Add just enough to make the mixture juicy and cohesive but not too runny. Set aside leftover sauce.