Vegan Jackfruit Mushroom Barbecue
A simple barbecue recipe should be in every cooks repertoire, ready to whip out at the first sign of cookout season. For me that's this jackfruit mushroom barbecue: sticky-spicy-savory-sweet with a pull-apart, meaty texture and juicy bite. It's a crowd pleaser with minimal effort. Which means more time for Summer fun and less time spent over a pot of food. Woo!
I've been feeling super un-enthused about cooking this Summer. I just want to be at the beach sipping pretentiously-overcomplicated margaritas and eating my body-weight in watermelon (don't we all?). But even my lazy bum can get myself in the kitchen to make this oh so delicious bbq, especially if I have some of these grain free hamburger buns around! So, my veg-bbq-curious friends, let's go make some Summer magic in the form of SAMMICHES.
A bit more about this recipe:
Jackfruit is a lot like tofu in that it absorbs saucy flavors very easily. It's texture is most similar to artichoke hearts, and it has a shredded chicken consistency once cooked. It's not a good source of protein as it is indeed a fruit, and you've probably figured out by now that fruit is not mama natures fav protein delivery system. We're not eating it because it's nutritionally comparable to meat. We're eating it because it tastes freakishly similar to meat, and that makes it a barrel of good clean fun, dagnabit.
I used crimini mushrooms in this recipe. Affordable, easy-to-find criminis give this recipe some extra juicy bite and a pinch more natural umami flavor. You can use any mushroom you like for this recipe. King oyster mushrooms would be incredible!
Everybody has a different opinion on what makes for a great barbecue sauce. Some like it spicy, some like it sweet, some can't live without some sort of sriracha/gochujang iteration. I'll leave the bbq sauce choices up to you, but just make sure it's a good one! This recipe is nothing without a good sauce.
This recipe is very hands off. You essentially throw everything in a pot and cook it down and then... voila! Barbecue magic. Serve on your favorite buns with a side of pickles and sweet potato fries. Heaven!
xoxo -- Renee
Jackfruit Mushroom Barbecue
Notes: This barbecue as great in a sandwich with slaw or pickles but equally excellent for buddha bowls, tacos or stuffed sweet potatoes. I used one 20 oz can of Trader Joes Green Jackfruit in Brine for this recipe (drained weight = 9.9 oz). And I usually use one 12 oz bottle Annie’s Original Style Barbecue Sauce, but any BBQ sauce works.
- 1 small onion, chopped (~ 1 cup)
- 1 tbsp olive oil
- 4 cups chopped crimini mushrooms (~18-24 medium sized mushrooms)
- 1/4 cup white wine
- 1 ½ cups of your favorite barbecue sauce (~12 ounces)
- 2 cups green jackfruit in brine, drained and chopped
- 1/2 tsp smoked paprika
- Salt / pepper
- Set a large soup pot on medium high heat.
- Add onion and olive oil and cook the onions 5-10 minutes, until beginning to brown and caramelize.
- Add mushrooms and stir, cooking for another 5 minutes or so to reduce the mushrooms.
- Stir in the jackfruit, barbecue sauce, smoked paprika and cover the pot with a lid and cook 15-20 mins, until thickened and reduced.
- Once the barbecue has cooked down, taste it and add salt / pepper according to your personal taste. It may already be salty or spicy depending on the jackfruit and barbecue sauce you use. I usually add ¼ tsp salt and ½ tsp ground black pepper.
- Serve your barbecue on buns with slaw, avocado, pickles, lettuce or whatever suits your fancy. Enjoy! Leftover barbecue should last at least 4-5 days when kept covered in the fridge.