I’m hesitant to admit this but I don’t test my recipes multiple times before posting. Mostly because this isn’t my full time job and I don’t have the bandwidth to try and tweak things. But also because my version of cooking isn’t fussy. It’s about using whole ingredients, using what I have on hand, and not wasting food.
When I’m making something that I think will be good, I’ll snap photos during and, if it turns out delicious, I’ll post it. Veg-vibes is far from professional though. Some strangers and some friends have asked if I plan to dedicate more time to my blog to get more of a following. To this, I (mostly) jokingly answer: I just don’t have the time to be famous right now… 🤷♀️
BUT I still love blogging. I like being able to go back and see how I made that one thing that was really good* or sending blog posts to people when they ask for recommendations about a place I’ve been to. Heck, sometimes I’ll scroll through my own blog just because I’m bored. You know, low-key lurking …yourself status.
I find joy in posting recipes I’ve created and travel recaps for friends, family, and the occasional internet passer-by to read but, veg-vibes mostly serves as an artifact for me.
And when it comes to what I create in the kitchen, I’m not about elaborate recipe tests or special trips to the store. My posts are short and simple without a whole lot of prep.
…But of course, there is an exception to that rule: jackfruit.
Y’all. I was intimidated by attempting to make the all-trendy BBQ jackfruit in lieu of pulled pork. Uncharacteristically, I even recipe tested and made it once before actually posting.
I’m happy to report that both times it turned out pretty damn good. And, at $1.99 a can from Trader Joes, jackfruit is a lot cheaper than pork! I highly recommend you give this recipe a try. It’s in line with the veg-vibes’ way and is actually really easy to put together; although more time intensive than most of the meals you’ll find in this corner of the internet.
Feel free to double the recipe and freeze half (defrosting in the refrigerator the night before) for a quick lunch or dinner in the future.
Cheap & easy bbq jackfruit
Prep time: 5 minutes – Cook time: 40 – Servings: 2
- 1 can jackfruit (note: it seems like most people on the internet freak out about the jackfruit in brine but that’s the one I used both times and it was fine – just be sure to rinse it!)
- 5 -6 scallion roots, chopped
- A small amount to oil of your choice to saute the scallions in
- 1/4 cup water
- 1/4 cup of your favorite BBQ sauce (I used Trader Joe’s organic brown sugar one)
- Drain and rinse your jackfruit
- Leave your jackfruit to strain and chop the scallions
- Add oil and scallions to a pan over high heat and saute until translucent
- Add strained jackfruit and water to pan, reduce heat to medium/low, and simmer for 20 minutes, stirring occasionally
- Preheat oven to 350
- Once jackfruit has tenderized, use tongs to shred (should resemble pulled pork)
- Add BBQ sauce, mix, and transfer mixture to a baking sheet
- Bake for 20 minutes
- Take out, stir, and enjoy (preferably on a sandwich:)
*Some of my favorite concoctions to recreate are this soup, this sauce, and this meal
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