Jackfruit BBQ Sauce
Considering that I introduced jackfruit to my kitchen not too long ago, my little love affair with this extraordinary meat substitute evolved into a stable relationship within a short time. Nothing would be more perfect and less processed in a plant based BBQ sauce than young jackfruit. It deliciously compliments all the other sauce ingredients to create this wonderful, versatile combination of wholesome foods.
Ingredients:
- 3 Tbsp extra virgin olive oil
- 1 sweet onion, quartered lengthwise, then sliced
- 5 large cloves of garlic, roughly chopped
- 1 large any color bell pepper, quartered and sliced
- 1/8 tsp ground coriander
- 1/8 tsp ground cumin
- 1 tsp crushed red pepper (optional, if you like it hot)
- 2 cups (480 ml) vegetable broth (preferably homemade with veggie broth concentrate)
- 5 Tbsp tomato paste
- 1-2 Tbsp maple syrup (I used about 1 1/2 Tbsp)
- 2 Tbsp sweet smoked paprika
- one 7 oz (200 g) package unseasoned young jackfruit, shredded or cubed (I used Edward & Sons brand)
- freshly ground black pepper to taste
- Celtic sea salt to taste ( I used 3/4 tsp, but it highly depends on strength of broth)
- chopped cilantro or parsley galore
Preparation:
Wash bell pepper, cut vegetables, and line up all the ingredients.
Preheat a large saucepan on medium heat. Add olive oil, then onions and sauté for 7-10 minutes until soft. Add garlic, bell pepper, coriander, cumin, and the optional crushed red pepper. Sauté for about 5 more minutes while stirring frequently.
If you use cubed jackfruit, squish them gently in your hands or with a potato masher so they take on a more organic, slightly shredded shape and texture.
Gradually, add all the remaining ingredients, except for the cilantro/parsley. Simmer for about 10 minutes while stirring occasionally. Season to taste and top with herbs. Enjoy!
Notes:
- Absolutely perfect with cauliflower steaks, veggie shish kebabs, all kinds of roasted vegetables, and so much more!
