Cannabanana & Mom

Infused BBQ Pulled Jackfruit Sammies with Medicated Broccoli Slaw

by Anna Ervin Cannabanana & Mom It’s that time of year again, either a vegan’s worst nightmare or the season they’ve been most looking forward to. I personally fall into the second category, but not for a lack of many, many awkward backyard bar-b-que’s spent picking through a side salad and, if I was lucky, a few grilled veggies as everyone around me enjoyed their favorite summer flavors. Eventually I learned that if I wanted to enjoy the full cookout experience with my family and friends, I was going to have to come prepared. I have an entire arsenal of sides, entrees, and salads at my disposal, but today I wanted to share the one that grants me the most suspecting looks. “Pulled” jackfruit looks a lot like pulled pork. The flavor and texture may not be spot on, but it’s more than enough to satisfy my craving for familiar comfort foods. Enter a cannasugar-infused BBQ sauce, as well as fresh, crunchy broccoli slaw with a touch of medicated olive oil, and this plant-based sandwich might just become the most popular item at your next outdoor gathering. The best part? No grill required. Although I wouldn’t blame you if you decided to smoke the jackfruit before you marinate! Instructions: Ingredients:

BBQ Sauce:

1 (15 oz) can tomato sauce ½ C apple cider vinegar ¼ C maple syrup 4 tbsp Worcestershire sauce 2 tsp cannasugar – I used 100mg of Two Twisted Girls’ Baking Sugar 2 tsp liquid smoke 1 tsp smoked paprika 1 tsp herb seasoning blend try cavender’s + a rosemary garlic salt Sea salt + freshly ground black pepper to taste 4 (14 oz) cans jackfruit Broccoli Slaw: 2 tbsp medicated olive oil – I used 100mg 2 tbsp maple syrup 2 tbsp rice vinegar 1 tsp Dijon mustard Salt to taste 1 bag broccoli slaw 3-4 tbsp pine nuts (toasted) Finishing Touches: Whole wheat buns (toasted) Kosher Pickles – optional Sweet Potato Fries – optional Make the Sauce. Whisk BBQ sauce ingredients together in a medium sized sauce pan over medium heat. Bring to a low simmer and reduce heat, stirring frequently. Allow to simmer 10-15 minutes, or until sauce has thickened. Remove from heat.

Marinate the Jackfruit. Drain and rinse jackfruit before roughly chopping into bite size pieces. Mix chopped jackfruit and BBQ Sauce in a large bowl, cover and allow to marinate in the fridge 4-6 hours, or overnight. Make the Broccoli Slaw. Whisk medicated oil, maple syrup, rice vinegar, and Dijon mustard in a large bowl. Add toasted pine nuts and broccoli slaw, and combine until evenly coated. Allow to sit for at least 10 minutes before serving. Cook the Jackfruit. Add BBQ jackfruit to a large pan over medium heat. Bring to a simmer and reduce heat. Cover and allow to simmer for 10 minutes. Remove lid and heat jackfruit over medium-high heat for another 5 minutes, stirring frequently. Remove from heat.

Assemble Sammies. Scoop a heaping spoonful of jackfruit onto toasted bun and top with coleslaw. Serve with sweet potato fries and pickles either on the side or on the sandwich.