JACKFRUIT CHILI VERDE

SERVES 4 PORTIONS

1 tbsp. (15 ml) olive oil

1/2 cup (80 g) diced white onion

2 cloves of garlic, minced

1 can (20 oz., or 560 g) young jackfruit in brine, drained

1 tsp. dried oregano

1 tsp. ground cumin

1/2 tsp. ground coriander

4 Anaheim chile peppers

1/2 lb. (225 g) tomatillos, husks removed

1 Serrano chile pepper

1 fresh jalapeño

3 cups (700 ml) gluten-free vegetable broth

1 1/2 lb. (680 g) Idaho potatoes, peeled and chopped

2 tsp. salt, or to taste

1/8 tsp. freshly ground black pepper, or to taste

1 tbsp. (1 g) fresh cilantro leaves

NUTRITIONAL VALUES

Calories: 253kcal
Fat: 4.5g (0.6g S.Fat)
Carbs: 48.7g
Protein: 5.9g
Sugar: 5.5g
Sodium: 661mg

METHOD

Prepare a hot fire in a grill 190°C/375°F and oil the grill grates. Warm the olive oil in a large pot over medium heat. Sauté the onion until it is translucent. Next, add the garlic, jackfruit, oregano, cumin, and coriander, browning the jackfruit with a wooden spoon. Cook for 6 to 8 minutes, or until the jackfruit has shrunk and browned.

Grill the Anaheim chiles, tomatillos, Serrano chile, and jalapeno. Grill until all sides are charred, then transfer to a plate and cover with a larger plate or a bowl to steam off the skins. Allow the peppers to sit for 5 minutes before removing the skins, stems, and seeds. Purée the tomatillos and peppers with the vegetable broth in a blender until smooth.

Bring the chile mixture and potatoes to a boil in a large pot. Reduce the heat to medium-low and continue to cook, partially covered, for 25 minutes, or until the potatoes are tender. Season with salt and pepper to taste and serve garnished with cilantro.

RECIPE NOTES

To increase the protein content of this meal, substitute 8 oz. (225 g) steamed tempeh or pressed and cubed tofu in place of or in addition to the jackfruit and prepare it in the same manner as the jackfruit. With the addition of tofu or tempeh, the recipe will no longer be soy-free.

BARBECUE “PULLED” JACKFRUIT SANDWICH

SERVES 2 PORTIONS

3 cups (560 g) canned green jackfruit in water or brine

2 tbsp. olive oil

sea salt

2 garlic cloves

1/2 cup (150 g) vegan barbecue sauce, plus, extra for the sandwich

freshly ground black pepper

4 slices of bread

4 lettuce leaves

1 tomato, sliced

1 small red onion, finely sliced

NUTRITIONAL VALUES

Calories: 552kcal
Fat: 15.3g (2.1g S.Fat)
Carbs: 106g
Protein: 3.3g
Sugar: 22.8g
Sodium: 1229mg

METHOD

Place the jackfruit in a colander and drain thoroughly. Rinse with cold water and drain again. Shred into rough pieces with care. In a pan, heat the oil and sauté the jackfruit for 3–4 minutes over medium heat before seasoning with salt. Peel and crush the garlic, then sauté it briefly as well. Stir in the barbecue sauce, then cover and leave to simmer for 1 hour over low heat. Every now and then, give it a good stir and, if necessary, a splash of water. Season with salt and pepper to taste, then remove from the heat and set aside for 12 hours to infuse.

Toast the sliced bread briefly under the broiler or in the toaster, then spread with a small amount of barbecue sauce. Top each piece of bread with 1 lettuce leaf. Place the tomato, onion, and jackfruit "pulled pork" on top, and drizzle with barbecue sauce. Cover with the remaining lettuce leaves and the remaining slices of bread. Wrap the sandwiches in plastic wrap to take with you.

Canned jackfruit is available in Asian grocery stores. It is critical for this recipe to use young, green jackfruit that has been preserved in water or brine rather than syrup!