I was surprised to learn that in some parts of the country, they find coleslaw disgusting.
OMGeeeee. You must be aliens.
I grew up on coleslaw because I grew up on BBQ.
And by BBQ I mean, the pulled chicken (preferred) or pulled pork-style BBQ.
I'm from the South. My dad is from Wayne County, North Carolina—the unofficial home of Carolina-Style BBQ. So I've had my fair share of BBQ-catered family reunions.
Since going vegan, I've not lost my 💛💛💛 for BBQ sauce.
Not too long ago, I went on a hunt for vegan BBQ sauce at Whole Foods. None of them looked particularly appetizing if I’m honest.
Or they were made with Worchesterchire…or bone broth…or honey. **face palm**
I never found it. I ended up making my own.
Why? Because BBQ is bae.
Favorite chip? BBQ.
Favorite condiment? BBQ sauce.
Reason I love fries? An excuse to eat (you guessed it)... BBQ sauce.
So I had no choice but to find a way to enjoy my favorite dish as a vegan. Enter jackfruit.
As a fun fact, jackfruit contains some of almost every vitamin and mineral that you need from a diet, as well as a decent amount of fiber.
When I cooked it for the first time as a vegan newbie using a few different recipes from the interwebs... they were all nasty. All of them.
The jackfruit just tasted like vinegary brine. The texture was icky. No. Just no.
So I took on this as a challenge. Took me a few weeks to nail down this approach. And let me tell you... this slow-cooked dish is AMAZEBALLS.
But today, I’m not sharing the BBQ. I’m sharing the coleslaw I put on top.
If you want that BBQ recipe, you gotta sign up for the mailing list and select BBQ JACKFRUIT as your recipe.