The Captain Jack

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Level: Intermediate
Total: 55 min
Active: 40 min
Yield: 4 servings
Level: Intermediate
Total: 55 min
Active: 40 min
Yield: 4 servings

Ingredients

  1. Two 14-ounce cans jackfruit, preferably organic
  2. 2 tablespoons plus 2 teaspoons Jalapeno Blackberry BBQ Sauce, recipe follows
  3. 1 teaspoon ground cumin
  4. Scant 1/4 teaspoon garlic powder
  5. Scant 1/8 teaspoon freshly ground pepper
  6. 4 whole-wheat hamburger buns
  7. Vegan Chipotle Mayo, recipe follows
  8. Jalapeno Blackberry BBQ Sauce, recipe follows
  9. Cole slaw mix, for topping sandwiches
  10. Pickles, for topping sandwiches
  11. 1 red onion, sliced
  12. 2 ounces apple cider vinegar
  13. 1 ounce plus 1 tablespoon molasses, preferably organic
  14. 1 ounce plus 1 tablespoon blackberry fruit spread
  15. 1 ounce plus 1 1/2 teaspoons agave nectar
  16. 1 ounce gluten-free soy sauce
  17. 3 tablespoons tomato paste, preferably organic
  18. 1 tablespoon ketchup
  19. 1 tablespoon onion powder
  20. 2 teaspoons extra-virgin olive oil
  21. 2 teaspoons liquid smoke
  22. 1 teaspoon lemon juice 1 teaspoon Dijon mustard
  23. 1 teaspoon paprika
  24. 1 teaspoon freshly ground pepper
  25. 1/2 teaspoon ground cumin
  26. 1/2 teaspoon salt
  27. 1/4 teaspoon ground cayenne pepper
  28. 1 jalapeno, chopped
  29. 1/2 cup organic soy milk
  30. 1 cup plus 2 tablespoons organic grapeseed oil
  31. 1 tablespoon chipotle in adobo, pureed
  32. 1 teaspoon spicy mustard
  33. 1 teaspoon apple cider vinegar
  34. 1/2 teaspoon freshly ground pepper
  35. 1/2 teaspoon kosher salt
  36. 1/2 tablespoon sriracha

Instructions

  1. For the jackfruit: Drain cans of jack fruit and pull apart the fruit. Squeeze out and discard the seeds inside (only the seed pods are usable). Mix seed pods together in a bowl with Jalapeno Blackberry BBQ Sauce, cumin, garlic powder and pepper.
  2. For the sandwich: Preheat a griddle to about 375 degrees F.
  3. Place four 4-ounce scoops jack fruit mixture on the griddle and heat until just a bit caramelized, then flip and cook the other side, about 3 minutes total. Toast buns and sauce one side with Vegan Chipotle Mayo and the other with Jalapeno Blackberry BBQ Sauce. Place a jack fruit patty on each bun and add some coleslaw, pickles and onions to each.
  4. Combine vinegar, molasses, fruit spread, agave nectar, soy sauce, tomato paste, ketchup, onion powder, oil, liquid smoke, lemon juice, mustard, paprika, pepper, cumin, salt, cayenne and jalapeno in a saucepan and whisk together. Cover and simmer over medium heat, stirring occasionally, for 20 minutes. Remove from heat and cool.
  5. Place the soy milk in a food processor, then turn it on low speed. Slowly drizzle in the oil and blend. Pour mixture into a mixing bowl, then whisk in the pureed chipotle, mustard, vinegar, pepper, salt and sriracha until well combined. Refrigerate until ready to use.

 

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