To Make 4 Sandwiches

Prep Time 15 minutes
Cook Time 1 hr & 35 minutes
Total Time 1 hr & 50 minutes
4 servings

Ingredients

For the pulled jackfruit:
1 onion, chopped
2 tsp. chopped garlic
1- 20 oz can young green jackfruit in brine or water
8 baby Portobello mushrooms, sliced
1 cup red pepper diced
1 celery stalk, diced small
1 teaspoon cumin
1 teaspoon liquid smoke
½ teaspoon paprika
½ teaspoon smoked paprika
½ tsp. cayenne pepper
1 cup BBQ-sauce
2 cups vegetable stock
1 tsp. salt
½ tsp. black pepper
2 star anise
2 tsp. vegan Worcestershire Sauce
Olive oil

For the vegan slaw:
1 cup savoy cabbage
1 cup red cabbage
1 carrot grated
3 tablespoon cilantro, chopped
salt, to taste
black pepper, to taste
1 tablespoon sugar
Juice from ½ lime

Instructions
1. Drain and rinse the jackfruit.

2. In a heavy stock pot or Dutch oven, heat the olive oil over medium heat. Sauté the onion for 5 minutes or until it becomes translucent. Then add the garlic and cook for another minute.

3. Add the jackfruit, and all of the spices, including the liquid smoke and star anise. Cook for a few minutes, making sure the jackfruit is covered with the spices.

4. Then add the mushrooms, peppers, and celery, and cook for about 5 minutes. Then add the stock and simmer on low for 20 minutes, until half of the liquid is evaporated.

5. Add the BBQ sauce and cook for another 15- 20 minutes. Use 2 forks to separate and shred the jackfruit.

6. Either transfer the jackfruit to a baking pan or place the Dutch oven into a 350 degree oven, and cook the jackfruit for another 40 minutes, stirring half way through.

7. In then meantime make the vegan slaw: Combine all ingredients in a small bowl and let marinate until needed. 

8. Serve the pulled jackfruit on a roll with the slaw.