INGREDIENTS
- One 20oz can (drained, sliced lengthwise into ¼” thick strips) jackfruit in brine
- 1 medium and sliced onion
- 1 (de-seeded and sliced) red pepper
- 2 tbsp balsamic vinegar
- 1 tsp vegan Worcestershire sauce
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tbsp brown sugar
- 1/3 tsp cayenne
- 2 tsp olive oil
- 1/2 tsp kosher salt
- 1/3 tsp fresh cracked black pepper
- 2 x 8" baguettes or french rolls
Cheese sauce
- 1 1/2 cup (boiled until tender and drained) peeled potato
- 3/4 cup (boiled until tender and drained) peeled carrot
- 1/4 cup extra virgin olive oil
- 1/4 cup water
- 1/2 tsp salt
- 1/4 cup nutritional yeast
- 2 tsp lemon juice
- 1/3 tsp onion powder
- 1/3 tsp garlic powder
- 1/4 tsp cayenne powder
- 1/4 tsp white pepper
METHOD
In a large frying pan on medium heat add olive oil. Then add onions and red peppers and sautee for one minute. Add jackfruit and all remaining ingredients except bread to pan and sautee for 10 minutes ensuring all ingredients are cooked through and tender.
For cheese sauce combine all ingredients in a blender and puree until smooth. To assemble sandwich, grill or toast bread to desired doneness and top with jackfruit mixture, cheese sauce and serve.