BBQ Jackfruit with Green Chile Polenta & Collard Apple Slaw

BBQ Jackfruit

with Green Chile Polenta & Collard Apple Slaw

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dinner

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
430
FAT
7g
CARBOHYDRATES
71g
PROTEIN
11g

MAIN INGREDIENTS

  1. 4 oz collard greens
  2. 1 apple
  3. 2 radishes
  4. 14 oz jackfruit
  5. 1 tbsp Follow Your Heart Soy-Free Vegenaise
  6. ½ cup quick-cooking polenta
  7. 2 tbsp nutritional yeast
  8. ¼ cup diced green chiles
  9. ¼ cup Bali BBQ sauce
  10. 1 tbsp vegetable oil*
  11. Salt and pepper*
  12. *Not Included
  13. For full ingredient list, see Nutrition
Allergens: soy, wheat
Nutrition

TOOLS

  • Small saucepan with lid
  • Large nonstick skillet with lid

INSTRUCTIONS

1
Prepare the produce
Destem the collard greens and thinly slice the leaves Thinly slice the green apple and radishes. Drain the jackfruit, then shred with your hands. Bring 2 cups water and a pinch of salt and pepper to a boil in a small saucepan for the polenta.
2
Make the slaw
In a large bowl, whisk together the Vegenaise and 1 tbsp cool water until smooth. Add the sliced collared greens to the bowl and, using your hands, massage the leaves until bright green and soft, about 2 to 3 minutes. Add the sliced apple and sliced radish, then toss to coat evenly. Taste and adjust seasoning with salt and pepper.
3
Cook the polenta
Slowly add the polenta to the boiling water whisking continuously to avoid clumping. Return to a boil, reduce heat to low, and cook, whisking frequently, until thickened, about 4 to 5 minutes. Stir in the nutritional yeast and as much of the diced green chile as you’d like. Cover the green chile polenta to keep warm.
4
Crisp the jackfruit
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the shredded jackfruit and a pinch of salt and pepper. Cook, tossing occasionally, until crispy and golden brown in spots, about 5 to 6 minutes. Add the Bali BBQ sauce to the skillet and toss to coat the jackfruit. Cook until the sauce is sticky, about 3 to 5 minutes.
5
Serve
Divide the green chile polenta between wide, shallow bowls. Top with the collard apple slaw and BBQ jackfruit. Enjoy!