This meal takes 15 minutes to make, costs less than £3.50 per person and contains around 12 different plants! You can serve in a wrap, on a jacket potato or with rice.
First, choose your BBQ sauce:
Smoked Pepper BBQ Sauce is smoky, less sweet, gluten free and vegan. £3.50
Barbecue Sauce with Garlic is garlic-y and vegan. £6
Caribbean BBQ Honey Sauce is flavoured with mango and tamarind and is vegetarian. £8
Korean BBQ Honey Sauce is flavoured with Korean chilli paste and soy sauce and is vegetarian. £8
Sticky Barbecue Sauce is classic, sweet and pescatarian. £4.50
Ingredients:
230ml barbecue sauce
800g tinned jackfruit (drained and rinsed)
125ml vegetable stock
400g tinned mixed beans
1/2 onion (chopped)
1 red pepper (chopped)
small medium heat chilli (deseeded and chopped) (optional)
1 heaped tsp Ground cumin
black pepper
salt
Yorkshire Rapeseed Oil or Extra Virgin Olive Oil
1/2 lime’s juice
handful fresh coriander (chopped)
Flavoured Yorkshire Rapeseed Oil (optional)
tortillas (optional)
Fresh salad (optional)
Method:
1) Add about 1tbsp of oil to a small pan and soften the onion and pepper for 5 minutes over a medium heat.
2) Add the chilli, cumin, 1/2 tsp salt and a lot of black peoper.
3) Add the beans and stock.
4) Stir together then leave to simmer.
5) Add 1-2tbsp oil to a large pan on a medium heat. I used Oak Smoked Yorkshire Rapeseed Oil, but you could use plain, chilli or garlic.
6) Add the jackfruit to the pan. If your jackfruit was tinned in water, add a little salt. If it was in brine, make sure it was rinsed well and don’t add more salt.
7) Depending on the texture you prefer, you can shred your jackfruit with a fork here or leave it be.
8) Stir in the barbecue sauce and heat it through.
9) Add the coriander and lime juice to the beans and stir through.
10) You’re done. Serve with tortillas, potato or rice and some salad.
By Sally.