BBQ Jackfruit Sandwiches from Cook the Pantry – dinner on the table in less than 20 minutes!
Every once in awhile I like to save some money and “shop” from my pantry for a week instead of heading out to the grocery store. I generally will still buy a few fresh ingredients to round things out, but I try to keep it simple.
Not only does this save us some money, but it also makes dinner time quicker and easier! If this sounds like something you would like to try, I’ve got the perfect cookbook for you!! Robin Robertson’s new cookbook, Cook the Pantry; Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!).
Did you catch that last part? 20 minutes or less! I’m pretty sure that is something we could all get on board with! I made her BBQ Jackfruit Sandwiches the other day, and to say they were a HUGE hit would be an understatement! Keep reading for this amazing recipe and to find out how you can WIN your very own copy of this new book.
Robin Robertson has been a restaurant chef, caterer, cooking instructor and food writer. In her free time (ha!) she has authored over 20 cookbooks. A few of my favorites are Quick Fix Vegan, Vegan on the Cheap, and The Vegetarian Meat and Potatoes Book.
In this new book, Cook the Pantry, Robin teaches us how to use what we already have on hand to make quick and easy, healthy and delicious, meals.
Some of you may be thinking “My pantry and freezer are bare, I have nothing on hand.” That’s okay, too, because in the very first chapter, Pantry Perfect Cooking, Robin tells us how to stock our pantry, freezer and fridge and how to maintain it. You will never again need to reach for that takeout menu!
Now you can create your very own meals in less time than it takes to wait for the delivery guy…guaranteed to be healthier and yummier too!
Inside Cook The Pantry
Let’s take a look inside at the other chapters:
Soups, Stews, and Chilis – Chipotle Corn Chowder, Tortilla Soup, Everyone’s Favorite Black Bean Chili
Salad Savvy – Five-Minute Couscous Salad, Asian Noodle Salad w/ Peanut Dressing, Taco Salad w/ Corn & Black Bean Salsa
Pizza, Burgers, Sandwiches – Artichoke Muffaleta Po’ Boys, White Bean & Spinach Quesadillas, Jalapeño-Hummus Pizza, and of course these BBQ Jackfruit Sandwiches
Stovetop Suppers – Cheesy Grits & Greens w/ Smoky Mushrooms, Layered Tortilla Skillet, Jerk Tempeh w/ Coconut Quinoa
Pantry Pasta Plus – Giardiniera Mac and Cheese, Penne & Broccoli w/ Red Bell Pepper-Walnut Sauce, Rotini w/ Creamy Pumpkin Sauce & Walnuts
Sweet Treats – Easy as Chocolate Pie, Ginger-Walnut Rum Balls, Pecan Pie Squares
What is Jackfruit?
I have been meaning to try jackfruit for years. Years! That is not an exaggeration! I have no idea what my holdup was, but when I saw these BBQ Jackfruit Sandwiches were okayed by Robin to share with you today, I KNEW what I’d be making.
Jackfruit is a tropical fruit that can be used in sweet or savory dishes. In savory dishes, it’s the young green unripe fruit that is used. It has a unique texture that shreds easily when cooked, making it the perfect stand-in for dishes normally made with shredded pork or chicken.
Friends, my hubby who isn’t really on the plant based bandwagon had TWO of these huge sandwiches in record time. All three of my kids gobbled them down, too.
Jackfruit contains lots of fiber, vitamin C, vitamin A, B vitamins, potassium, iron and more! And, of course, it contains NO saturated fats or cholesterol.
Don’t miss my recipe for easy vegan BBQ Jackfruit Tacos, too!
I’m so glad I made a more than double batch of these. I’ll be having more leftovers today! Yum!
BBQ Jackfruit Sandwiches
You guys are going to love these BBQ Jackfruit Sandwiches. If you try them please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
BBQ Jack Sandwiches
- 1 tbsp olive oil
- 1 (16-ounce) can water-packed jackfruit, drained and shredded or thinly sliced
- 1 (4-ounce) can chopped mild or hot green chiles, drained
- 1 cup barbecue sauce
- 1 tablespoon tamari
- 2 teaspoons prepared yellow mustard
- ½ teaspoon smoked paprika
- ½ teaspoon liquid smoke
- ½ teaspoon onion powder
- Salt and ground black pepper
- 4 sandwich rolls (split and toasted)
- Heat the oil in a saucepan over medium heat.
- Add the jackfruit and chiles and cook, stirring, for 3 minutes.
- Stir in the barbecue sauce, tamari, mustard, paprika, liquid smoke, onion powder, and salt and pepper to taste.
- Cook, stirring occasionally, to heat through and blend the flavors, about 8 minutes.
- Mix well, adding a little water if the mixture is too dry.
- Taste and adjust seasonings, if needed.
- When ready to serve, spoon the mixture onto the rolls and serve hot.
Nutrition values are calculated using online calculators and are estimates only. Please verify using your own data.
Now it’s your turn to start making some amazing, yet easy, meals! Click below to enter to win your very own copy of Cook the Pantry by Robin Roberston. This giveaway is open to U.S. residents only and will run through October 28, 2015. The winner will be notified by e-mail. Good luck!
*Update 10/28/15: This giveaway is now closed. The winner has been selected and notified. Thanks to everyone who stopped by to enter.
If you just can’t wait to see if you’ve won and want to guarantee yourself a copy, you can order the book here: Cook the Pantry by Robin Robertson.
More Delicious Meatless Sandwiches to Love: