Serves a Party of 4
I wanted to end summer with a bang, so I’ve got this yummy and easily prepared recipe to share with you guys that I made the other day!
Jackfruit has a ton of controversy on its taste, but I find myself loving it every time I’ve tried it. In this case, I used the brand Upton Naturals that has a BBQ version packaged and ready to be easily sautéed in a bit of oil.
You can use jackfruit for a delicious wrap or sandwich, but I was craving a hoagie style vibe and packed the cooked jackfruit on a nice bed of romaine lettuce. It’s got a ton of flavor, so I skipped the condiments and used them in the macaroni salad recipe that you can find down below!
Ingredients:
- 4 Hoagie Rolls
- 1 Pack of BBQ Jackfruit
- 1 Teaspoon of Avocado Oil
Heat up a medium saucepan with the avocado oil, then drop down the jackfruit for up to 5 minutes. Be sure to break apart the jackfruit into shredded pieces for the best texture – it is easily done with a fork!
Ingredients for the Macaroni Salad:
- 1 Box of Elbow Noodles
- 1/2 Cup of Vegan Mayo
- 1 Diced Red Bell Pepper
- 1 Diced Red Onion
- 1/4 Cup of Chopped Parsley
- 1 Teaspoon of Garlic Powder
- 1/2 Teaspoon of Salt
- 1/2 Teaspoon of Pepper
Boil pasta until tender in up to 6 cups of water – then rinse the cooked pasta in cold water to ensure it stops cooking.
Transfer pasta into a large bowl, then fold in the remaining ingredients and give it all a good stir.
Plant Sugar Kitchen 