Barbecue Sloppy Jacks


Barbecue Sloppy Jacks are an interesting take on traditional sloppy joes. I adapted my recipe for Barbecue Sloppy Jack from one I found in The How Not To Die Cookbook by Dr. Greger of nutritionfacts.org to meet our personal preferences. These are good served on whole wheat buns with kale and tomatoes. Sweet potato fries also make a nice side dish with these sloppy jacks.



Barbecue Sloppy Jacks

1 can jackfruit*
2 tablespoons nutritional yeast
1 teaspoon no salt spice mix
1 teaspoon paprika
½ teaspoon turmeric
½ teaspoon chili powder
½ teaspoon ground mustard
1 tablespoon ground flax seeds
1 small red onion
1 clove garlic
1 bell pepper
Barbecue Sauce


Drain and rinse jackfruit. Pat dry. Move any hard pieces of the core. Use hands to separate jackfruit into pieces. Add nutritional yeast and spices. Stir to coat well. Set aside.

Mince onion and garlic. Chop bell pepper.

Add enough water coat bottom of skillet over medium heat. Add flax seeds. Stir to mix. Cook until begins to thicken. Add onion and garlic. Cook until begins to soften. Add bell pepper. Cook another 2 minutes.
 
Add the jackfruit. Sauté 6-8 minutes, stirring frequently.

Add barbecue sauce. Bring to a boil. Lower heat to simmer. Simmer 10-20 minutes, stirring frequently, until thickened.

Serve with whole wheat buns or bread.

* We tried this with frozen and boxed jackfruit at different times. The canned had the best flavor and texture.

Note: I use organic ingredients whenever possible.



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