Ingredients: |
Ingredients: 2 cans jackfruit
5 Tbsp vegan Worcestershire sauce, divided
1 Tbsp red wine vinegar
salt and pepper to taste
1 Tbsp olive oil
1 large onion, chopped
10 garlic cloves, minced
2 tsp Better Than Bouillon (Beef)
2 cups boiling water
¼ cup red wine
2 Tbsp tomato paste
1 tsp dried thyme
2 bay leaves
slider or panini rolls
dairy-free mayo such as Wildwood Garlic Aioli
dairy-free provolone style cheese such as Follow Your Heart or Violife
cornichons, for serving
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Directions: |
Directions:1. Drain the jackfruit and place in a bowl with 1 tablespoon of Worcestershire sauce, red wine vinegar, salt, and pepper. Stir to combine and let marinate a half-hour.
2. Meanwhile, combine the Better Than Bouillon and water. Stir well and set aside.
3. Heat the oil in a large stockpot or Dutch oven. Cook 3–4 minutes until golden brown. Add the garlic and cook a minute or two more until fragrant.
4. Add the jackfruit and the marinade to the pot, along with the prepared broth, wine, tomato paste, remaining Worcestershire sauce, thyme, and bay leaves.
5. Cover and simmer 20–30 minutes. You want the jackfruit to be tender but not mushy.
6. Transfer the jackfruit to a cutting board (leave the broth in the pot). Using two forks, shred the jackfruit.
7. Return the jackfruit to the pot with the juices.
8. To serve, slice the rolls and spread with dairy-free mayo and top with dairy-free provolone style cheese, if desired. Serve with cornichons. |
This recipe for Jackfruit French Dip Sliders is from