PULLED BBQ JACKFRUIT:

2 (20 oz.) cans jackfruit in water or brine, drained and rinsed
1 large white onion
2 cloves garlic, minced
vegetable broth to use to avoid sticking
healthy BBQ Sauce (or bottled BBQ sauce)
1 white onion, diced
2 cloves garlic, minced
2 tablespoons organic tomato paste
1 (15 oz.) can organic tomato sauce
4 tablespoons pure maple syrup
2 teaspoons apple cider vinegar
1 tablespoon vegan Worcestershire sauce
1 to 2 tablespoons Molasses
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon black pepper

BBQ JACKFRUIT:

Slice onions into thin slivers. Sauté sliced onions and garlic in a non-stick skillet. Use vegetable broth to avoid sticking.

Drain and rinse canned jackfruit. Put all the jackfruit into a food processor with a large blade and pulse until shredded when onions and garlic are browned, add shredded jackfruit the skillet. Cook, on medium, stirring until jackfruit is completely dried out.

Add vegetable broth while cooking to avoid sticking; all fluid should be dissipated before adding BBQ sauce. Then add as much BBQ sauce as you like, until jackfruit is coated.

You may serve now on buns, in a wrap, or even as a salad topping, or you can store and reheat when ready to use.

Healthy homemade BBQ sauce:

Sauté the onions and garlic in a medium-sized saucepan until translucent. Combine all other ingredients. Bring to a boil. Reduce to simmer. Cook 20 minutes on simmer until sauce thickens.

Submitted by: kathys vegan kitchen