BBQ Pulled Jackfruit on Hassle-back Potatoes with Cashew Sour Cream & Oozy Nacho Cheese

Jackfruit – the wondrous magical ingredient!  If you don’t like potatoes, you can serve this with tacos, tortillas or throw it on top of nachos!

How to Zero Waste this recipe:

  • Buy your jackfruit fresh from an Asian grocer or market
  • Buy all your herbs, spices and dry goods from bulk stores
  • If you can’t access oil – use water instead
  • Swap the maple syrup for brown sugar
  • The soy sauce just adds some salty depth – add extra seasoning or veg stock instead
  • Use re-usable baking sheets to roast your potatoes

Makes approx 8 portions depending on how liberal you are with the jackfruit and cashew sauces

BBQ Pulled Jackfruit:

  • 1 jackfruit, de-cored and sliced into chunks
  • 1 onion, diced
  • 4 cloves garlic, crushed
  • 2 Tbs smoked paprika
  • 2 Tbs cumin
  • 1 Tbs coriander
  • Dash vegetable oil
  • 6 tomatoes, chopped
  • 1C homemade veg stock
  • ¼ C brown sugar or maple syrup
  • ¼ C soy sauce

 

  1. Preheat oven to 200’C Heat the oil in a fry pan – saute the onion and garlic for 2 mins on medium until soft.
  2. Add all of the spices and saute for a further minute until combined and fragrant – add the jackfruit and toss through spices.
  3. Add diced tomatoes and stock.  Cook on medium heat for approx. 15 minutes until all liquid is absorbed.  Transfer to an oven tray and cook for 10 mins on 200’C until crispy.
  4. Mix soy sauce and brown sugar together. Break apart the jackfruit until it resembles the stringy meat texture of pulled pork.  Coat in the sugar soy mixture – return to oven for another 10 minutes until caramelised 

    Cashew Sour Cream – also featured in my ‘Dairy Replacement‘ Blog

    • 1 C cashews, soaked
    • Water for texture – approx. ½ C
    • Juice of ½ lemon
    • 2 Tbs white wine vinegar

Blend all ingredients together until smooooooooth and sour cream consistency! Adjust with water if necessary

Cashew Cheese – also featured in my ‘Dairy Replacement‘ Blog

  • 1 C cashews, soaked
  • 2 tsp paprika
  • 1 clove garlic
  • ½ tsp turmeric
  • ¼ C nutritional yeast
  • 1 tsp onion powder
  • 2 Tbs apple cider vinegar
  • Salt and pepper to taste

Blend all ingredients together – add ½ C water then keep adding until desired consistency is reached.  If it’s not ‘cheesy’ enough add a bit more nooch.  If it’s pale add some more spices

Hassleback potatoes

  • 8 large potatoes with skin on
  • 4 Tbs olive oil
  • 1 Tbs mixed herbs
  • 2 tsp paprika

Preheat oven to 180’C.  Make slices in the potatoes ¾ down (don’t slice through) – brush with the oil, herbs and spices.  Roast for 40 mins or until soft.

To serve – spoon that delicious jackfruit onto the potatoes then drown it in the cheesy sauce and sour cream – optional side salad, chopped tomato and guac at your own discretion!

bbq-jackfruit-w-hassleback-potatoes

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