This find is the result of some pretty random searching on Google one day. It started off with trying to find a suitable vegetarian substitute for a pork dish Hector wanted to try, and then it got pretty crazy when we stumbled across this recipe on Blissful Basil.
It’s not texturized vegetable protein. It’s not soy. It’s not wheat gluten.
In fact, it’s not even a meaningful source of protein. You’ll never guess what goes into this sandwich.
We’ll give you more details about this fruit in a second, in the meantime enjoy this delicious photo, please don’t lick the screen, people might be watching.
Jackfruit. That’s right, this vegetarian sandwich is made out of a green, spiky tropical fruit that looks like this:
And apparently jackfruit can grow to 80lb, making it the largest tree fruit in the world! That’s a lot of sandwiches.
Naturally, jackfruit is a good source of carbohydrates, particularly sugars, but it also provides some vitamin C and has only 95 calories per serving.
Used widely in many Indian and Southeast Asian cuisines, green jackfruit fruit has become popular with vegetarians as a meat substitute because of its meatlike texture.
Growing up as a vegetarian and never having enjoyed the taste of red meat, I’ve never eaten a real pulled pork sandwich so I can’t comment on its authenticity, but the texture is definitely pull-apart stringy and the BBQ adds to the meaty taste of the fruit.
The tricky part of this recipe is finding young green jackfruit in water (it won’t really work with ripened jackfruit, so make sure you buy the green one). We tracked it down in Toronto at the T&T Supermarket in Cherry Beach, and bought two cans, just in case.
Of course the best way to eat a sandwich of any kind is on freshly baked bread, with a salad on the side. The recipe for vegetarian pulled pork can be found on Blissful Basil, but you’ll have to wait for the bread recipe!
A tangy grapefruit and feta salad was the perfect compliment. Two happy cooks in this kitchen!
- 1 grapefruit
- 3 cups kale, chopped
- 2 teaspoons olive oil
- Salt & pepper to taste
- ¼ cup feta cheese
- 2 Tbsp pine nuts
- Slice the grapefruit in half, peeling and chopping one half and squeezing the juice from the other.
- Mix the grapefruit juice, olive oil, salt and pepper, then toss with the kale. Gently massage the kale leaves so they soften, then add the grapefruit pieces and let sit 5 minutes.
- Serve topped with feta cheese and pine nuts.