A majority of the people on my side of extended family members are vegetarian and vegans. Also for some time many years ago I myself was vegetarian so I’ve always been super comfortable with eating that way! Whenever family visits I have to come up with dinner ideas that can please meat eaters and non meat eaters…and let me tell you, there are only so many soups and tacos you can make before it gets boring.
I had heard so much about jackfruit that I knew I needed to give it a try. I was a little hesitant because it was new and when I started to shred it I gave me the willies. (Please tell me I am not the only one.) I was also afraid of the texture, taste, etc…But honestly…
I couldn’t tell a difference.
I would say that chicken is a little more tough, and this has more of a tender/artichoke heart type texture…But the taste and everything was the same.
Want to know HONESTLY what my family thought?
My kids had no idea. They ate the whole thing I didn’t complain of any differences.
My husband immediately took a bite and noticed a difference. He’s incredibly picky because he eats Taco Bell 5 times a week so…
(Yes Ari…THAT’S why he didn’t like it.)
Either way I will definitely make this again when family comes out. It was incredibly easy to pull together, and there are so many options to go along with it to please everyone. (All the toppings and textures you could add would really make this a crowd pleaser!)
Two 14 once cans jackfruit, drained
2 TB. olive oil
3 TB brown sugar
1/2 tsp. each garlic powder, onion powder, cumin, and paprika
1/4 tsp. chili powder
salt and pepper to taste
2 cups BBQ sauce
In a bowl, add your jackfruit. Using two forks, potato masher, or whatever you choose…separate the jackfruit into shreds. Add all the spices to the jackfruit and combine.
Add oil to a low/medium heated skillet. Add the seasoned jackfruit to the skillet and cook for 3-4 minutes, stirring often.
Stir in the BBQ sauce and continue to cook through until the BBQ sauce is heated through.
Serve on buns with desired toppings and enjoy! Good in a sealed container in the fridge for 2-3 days.