Barbecue Jackfruit Sandwiches with Coleslaw

I had never heard of jackfruit until just a few weeks ago, and then, all of a sudden, all kinds of jackfruit recipes came out of the woodwork. Intrigued, I decided to pick up a couple of cans during a recent trip to Jungle Jim’s.

When I got home, I wasn’t sure how to use it; that is, until I came across this BBQ Jackfruit recipe from Luminous Vegans. I like the idea of making your own barbecue sauce, but being a weekday, I opted for a little help and used Annie’s Original BBQ Sauce, which worked out just fine. And, I have to say, these sandwiches were delicious. Though I think we were a little weirded out at first, the flavor soon won out and we were hooked. The texture of the jackfruit isn’t like real meat; it’s really its own thing. It’s hard to put into words, so you’ll just have to try it for yourself.

For a side, I made homemade coleslaw. I used my food processor to shred a couple of carrots, and then I used my knife to shred half of a head of savoy cabbage. For the dressing, I used 2/3 cup of Vegenaise, and to that I added a 1/4 cup white vinegar, a tablespoon of sugar, a teaspoon of salt and lots of cracked black pepper.

This is a great weeknight meal that is fast and easy on the budget. If you haven’t already tried it, it’s worth the trip to the nearest international food market to pick up a few cans.

Brooklyn Deli Macaroni Salad

This pasta salad recipe is an oldie but goodie. It was one of the first recipes I made when I first purchased “Veganomicon.” The base is made up of Vegenaise, white vinegar, sugar, salt and lots of cracked black pepper. Shredded carrots, radishes and peas are then tossed with the dressing and macaroni. The recipe makes a ton, so it’s perfect for a cookout or potluck alongside some barbecue-baked tofu and corn on the cob.