Makes enough for 4 full sandwiches
2 20 ounce cans of jackfruit in brine, chopped*
¼ cup veggie broth
¼ cup soy sauce or tamari
2 tablespoons vegetarian oyster mushroom sauce**
2 tablespoon lime juice
2 tablespoons maple syrup
1 2 inch finger-sized piece of ginger, skinned
1 clove of garlic
2 green onions, chopped
RADISH AND CARROT SLAW
4 medium radishes, cut into matchsticks, about 1 cup
2 medium carrots, cut into matchsticks, about 1 cup
3 tablespoons rice vinegar
1 tablespoon lime juice
1 teaspoon maple syrup or your favorite liquid sweetener
4 crunchy baguettes or other kind of crispy bread
Optional toppers: Sriracha Aioli, cilantro, mint, cucumber rounds, jalapeno slices
1. Drain and rinse the jackfruit. On a cutting board or with your hands, get the jackfruit down into bite-sized pieces and place it into a medium bowl. Place all the ingredients for the marinade in a blender and blend that shit on high till everything is all minced up and lookin smooth AF. Pour this over the chopped jackfruit, mix it up, and let it marinate for at least one or up to three hours.
3. While the jackfruit is taking a motherfuckin flavor bath, you got time to get everything else together. Don’t look at your phone; that shit will only distract you and right now you’re on sandwich duty. To make the slaw, just throw the radishes, carrots, vinegar, soy sauce, lime juice, and syrup together is bowl and toss it. Pretty. Fucking. Simple. Now make the aioli if you’re using it from scratch with the recipe in our second book or just mix some mayo and Sriracha together until it tastes good enough to you. Then get the rest of your toppings in order.
4. When the jackfruit is good to go, warm 1 tablespoon of grape seed or other unflavored oil in a large sauté pan over a medium-high. Scoop the jackfruit out of the marinade right into the pan and sauté that shit around until it starts to brown in some spots and all the liquid on the pan has evaporated, about 5-8 minutes. When the jackfruit is looking right, turn off the heat. Unlike cooking meat, you don’t hafta worry about undercooking the jackfruit and poisoning yourself. Grab a big ass spoonful of the cooked jackfruit and pile it inside your baguette with some aioli, and filled up with basil, mint, slaw, and all the rest of the fixings. Serve hot or room temp, it’s gonna taste dope no matter what. Make some extra jackfruit and eat this all week for lunch. Repurpose it for a salad. OR A TACO. GET FUCKIN WILD WITH YOUR LEFTOVERS.
* You can find this shit for $2 at Trader Joe's or it's like $1 at your local Indian or Asian grocery store. Also, check the internet ya dingus. After you drain it and chop it into bite sized pieces you should get about 4 cups.
** You can get this online or at a lot of Asian grocers. Can’t find it? Just add more soy sauce instead. No stress.