The f**k is jackfruit? Well I just used it in a recipe and I still don't really know what it is, but I saw it as a featured new product in Trader Joe's so I grabbed a can of it. The nice, bearded hipster working at trusty ol' TJ's told me that jackfruit isn't actually sweet or fruity, and that it's often used in vegan cooking as a meat replacement. He then suggested I try it for a meat-free Taco Tuesday. My eyes glazed over for a second and then I had to consciously try really hard to not to laugh out loud at the suggestion. Nevertheless, I was still intrigued by the little can of vegan treasure. Since making a meat-free dish was obviously not in the cards for me, I thought I'd take it a borderline insulting step further and just add the jackfruit to a meat dish. Turns out it's actually delightful! It adds volume to the dish and really bulks it up. The jackfruit also takes on the BBQ sauce flavor really well - quite frankly, I was never entirely sure if what I was chewing was beef or jackfruit (vegans rejoice - this shi* can legitimately pass as meat!!!!).
For a meatless version of this tasty pot, just omit the ground beef and double up on the jackfruit. #problemsolving.
For the BBQ Sauce
- 1/2 cup tomato sauce
- 1 (6oz) can tomato paste
- 6 medjool dates, pitted
- 1 tbsp apple cider vinegar
- 2 tsp Worcestershire sauce
- 1 tsp ground yellow mustard
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
For the Meat Mixture
- 1 lb ground beef
- 1 (10 oz) can of green jackfruit in brine, drained
- Place all BBQ sauce ingredients in a blender and whiz up until smooth.
- Place the ground beef and jackfruit in your slowcooker. Break it all up as best you can.
- Pour the BBQ sauce over top and cook on LOW for 6 hours, or HIGH for 3.