This recipe was inspired by a vegan version of pulled pork I enjoyed during a recent overnight stay at the Lonesome Lake AMC hut. It was a delicious and nutritious treat after summiting a gorgeous peak in New Hampshire’s White Mountains. The jackfruit provides the texture while the lentils provide the protein and both provide gut healthy fiber. The garlic and onions not only enrich the flavor profile, but they also provide sulfur based phytonutrients that act as antioxidants and immune system boosters. If you cannot find sriracha barbeque sauce, any other barbeque sauce that is free of artificial ingredients will work with a slightly different taste. My omnivore friends have told me this tastes just like pulled pork.
Prep Time
10 minutes
Cook Time
45 minutes
Serves
6
Ingredients
- 1 cup green lentils
- 3 cups water
- 1 can jackfruit
- 2 T extra virgin olive oil
- 1 large onion
- 3 cloves garlic
- 1 tsp ground cumin
- ¼ tsp sea salt
- ½ tsp black pepper
- 1 cup vegetable stock
- ½ – 1 cup sriracha barbeque sauce
Steps
1
Rinse the lentils with cold water. Put the rinsed lentils in a pot with the 3 cups of water and bring to a boil. Turn down the heat to low and cover. Simmer for 20 minutes or until tender.
2
Meanwhile, drain the jackfruit and, using a sharp knife, slice and shred the pieces. Chop the onions.
3
Heat the olive oil in a large skillet or pot on medium high heat. Add the onions and saute until translucent. Press the garlic and add to the onions along with the cumin. Cook for a minute or two, stirring frequently.
4
Add the jackfruit and cook for 5 more minutes stirring frequently. Add ½ cup broth, salt, and pepper. Continue to cook and stir for 10 minutes gradually adding more broth to prevent sticking.
5
Add the barbeque sauce and stir well. Cook for 10 minutes, stirring occasionally and adding as much remaining broth as needed to create the desired consistency.
Serve hot with rolls, corn on the cob, and a green salad.
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