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  • Prep time
    20 min
  • Total time
    1 h 10 min
  • Servings
    4

Peachy Beet Jackfruit Sandwich

Ingredients

  • ½ cup Woolwich Dairy Original Soft Fresh Goat Cheese Crumbles
  • 3 20 oz cans jackfruit (in water or brine)
  • 1½ cups sodium-reduced vegetable broth
  • 4 grainy ciabatta buns
  • Salt and pepper, to taste

Peachy Beet BBQ Sauce

  • 1 large beet, cooked and cubed
  • 2 ripe peaches, sliced, skins removed
  • ½ tsp finely diced jalapenos
  • 2 cloves minced garlic
  • ¼ cup red onion, chopped
  • 1 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp molasses
  • 1 tsp honey
  • Salt and pepper, to taste

Fresh & Crunchy Slaw

  • 1 cup green cabbage, shredded
  • ¼ cup red onion, diced
  • ¼ cup cilantro
  • 1 tbsp fresh jalapenos, seeds removed, diced
  • 1 lime, juiced
  • 1 tbsp olive oil
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 375° F.
  2. Drain and rinse the canned jackfruit. Remove the core (triangular tip) and seeds, and cut larger pieces in half. Note: ensure you are using jackfruit packed in water or brine – not syrup.
  3. Heat a large skillet over medium-high heat, adding jackfruit, vegetable broth and salt and pepper. Bring to a boil, cover and simmer on for 10-15 minutes until liquid has absorbed. When it’s ready, the jackfruit should be soft and easily pulled apart with 2 forks. Pull apart the jackfruit, so it has a similar appearance to traditional pulled pork. Set aside.
  4. To prepare the Peachy Beet BBQ Sauce, sauté onions and garlic with olive oil in a medium saucepan, until softened. Add jalapenos and cook for another 2-3 minutes. Add cooked and cubed beets and peaches. Cook for 2-3 minutes, then add molasses, honey, apple cider vinegar and salt and pepper to taste. Simmer for 5 minutes, then add ¼ cup of water and blend with an immersion blender until smooth. Add more salt and pepper, to taste.
  5. Toss jackfruit with ½ cup of Peachy Beet BBQ Sauce, then evenly spread the jackfruit onto a tin foil lined baking sheet, and cook in the oven for 15-20 minutes.
  6. While the jackfruit bakes, assemble the Fresh & Crunchy Slaw. Combine all ingredients in a large mixing bowl and toss until coated well. Add salt and pepper, to taste.
  7. Toast buns, and layer with jackfruit filling followed by a rich and creamy layer of Woolwich Dairy Soft Fresh Goat Cheese Crumbles, then topped with the slaw and other half of the bun. Serve immediately… every Meatless Monday!

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