Kayleen St.John, MS, RD is an Executive Director at Genuine Foods, a for service management company that measures it's success by the health and well-being of the communities it serves. Prior to joining Genuine Foods, she was the COO at Euphebe Healthcare and the Director of Nutrition at Natural Gourmet Institute. Kayleen is currently an adjunct professor of Nutrition in Food Studies at NYU. In addition to her roles at food-based companies, she has also worked in private practice consulting with clients on the topics of heart disease, gut health, and weight loss.

 

As a registered dietitian with a deep-rooted love for food, she is passionate about sharing a simplified method for approaching culinary nutrition, and demystifying nutrition science as a whole. She developed the Culinary Nutrition Certificate Program at Natural Gourmet Institute and collaborated with Vegetarian Times magazine to develop and instruct the ‘Foundations of Plant-Based Nutrition’ online course, which covers the fundamentals of nutrition and plant-centric cooking techniques.

Vegan BBQ Pulled Jackfruit Sandwiches

To Make 4 Sandwiches

 

Prep Time 15 minutes

Cook Time 1 hr & 35 minutes

Total Time  1 hr & 50 minutes

4 servings

 

Ingredients

For the pulled jackfruit:

  • 1 onion, chopped
  • 2 tsp. chopped garlic
  • 1- 20 oz can young green jackfruit in brine or water
  • 8 baby Portobello mushrooms, sliced
  • 1 cup red pepper diced
  • 1 celery stalk, diced small
  • 1 teaspoon cumin
  • 1 teaspoon liquid smoke
  • ½ teaspoon paprika
  • ½ teaspoon smoked paprika
  • ½ tsp. cayenne pepper
  • 1 cup BBQ-sauce
  • 2 cups vegetable stock
  • 1 tsp. salt
  • ½ tsp. black pepper
  • 2 star anise
  • 2 tsp. vegan Worcestershire Sauce
  • Olive oil

 

For the vegan slaw:

  • 1 cup savoy cabbage
  • 1 cup red cabbage
  • 1 carrot grated
  • 3 tablespoon cilantro, chopped
  • salt, to taste
  • black pepper, to taste
  • 1 tablespoon sugar
  • Juice from ½ lime

 

Instructions

  1. Drain and rinse the jackfruit.
  2. In a heavy stock pot or Dutch oven, heat the olive oil over medium heat. Sauté the onion for 5 minutes or until it becomes translucent. Then add the garlic and cook for another minute.
  3. Add the jackfruit, and all of the spices, including the liquid smoke and star anise. Cook for a few minutes, making sure the jackfruit is covered with the spices. Then add the mushrooms, peppers, and celery, and cook for about 5 minutes. Then add the stock and simmer on low for 20 minutes, until half of the liquid is evaporated. Add the BBQ sauce and cook for another 15- 20 minutes. Use 2 forks to separate and shred the jackfruit.
  4. Either transfer the jackfruit to a baking pan or place the Dutch oven into a 350 degree oven, and cook the jackfruit for another 40 minutes, stirring half way through.
  5. In then meantime make the vegan slaw: Combine all ingredients in a small bowl and let marinate until needed
  6. Serve the pulled jackfruit on a roll with the slaw.