I love how sneaky developing some recipes can be; you never know for certain how they will turn out. Then they go and far exceed your expectations when you have that first bite. The jackfruit is even better when prepared ahead of time, so feel free to make it the day before for quick sandwiches the next day. And don’t skip the Asian Pear Pickles . This is a sum-of-all-its-parts kind of sandwich, and the pickles definitely seal the deal.
YIELD : 8 sandwiches
1 tbsp (15 ml) grapeseed oil or olive oil
1 bell pepper (any color), trimmed, cored and chopped
4 large cloves garlic, peeled and minced
1 medium red onion, trimmed, peeled and chopped
2 (20-oz [567-g]) cans young green jackfruit in brine, drained and rinsed
½ cup (160 g) Gochujang Paste or store-bought
⅓ cup (90 g) organic ketchup
1½ tbsp (30 g) agave nectar
3 tbsp (45 ml) fresh lime juice
1½ tbsp (23 ml) reduced-sodium tamari
2 tbsp (30 ml) Mushroom Dashi
½ tsp Lapsang Souchong tea leaves (or ¼–½ tsp liquid smoke, to taste)
2 tsp (8 g) Pickled Ginger , minced
8 vegan french bread rolls, lightly toasted
Regular flavor Faba-lous Mayo or store-bought
Garnishes: Shredded red cabbage, sliced English cucumber, sliced scallions, Asian Pear Pickles , lime wedges
Place the oil, bell pepper, garlic and onion in a large pot. Heat on medium-high and cook for 4 minutes, just to start releasing the flavors and to soften slightly. Add the jackfruit, stirring to combine, and cook for another 2 minutes.
In the meantime, whisk the gochujang paste, ketchup, agave, lime juice, tamari, dashi and tea in a medium bowl. Pour onto the vegetables along with the ginger. Bring to a low boil, stirring to combine. Reduce the heat to a simmer, cover and cook for 1 hour, stirring occasionally and adjusting the heat as needed. Use a potato masher or 2 forks to shred the jackfruit; be careful so as not to scrape and damage the bottom of your pot.
If preparing the day before, let the jackfruit mixture cool completely before storing in an airtight container in the refrigerator. Slowly reheat in a pan on medium heat the next day for 8 to 10 minutes, stirring occasionally.
Spread the desired amount of mayo on both sides of the toasted bread. Cover with the desired amount of shredded cabbage. Divide the jackfruit preparation among all the sandwiches. Top with cucumber slices, scallions and pickles to taste. Serve immediately. I like to drizzle a little lime juice on top. This is a slightly messy sandwich, so have napkins handy!