BBQ Jackfruit

Peel and mince 2 garlic cloves. Place a small saucepan over medium-high heat and add 2 tsp vegetable oil. Add the garlic and cook until fragrant, about a minute. Add the ketchup, apricot jam, 1 tsp apple cider vinegar, bbq spice, 2 tbsp water, and a pinch of salt. Stir sauce and allow to reduce on low heat until thickened, about 2 to 4 minutes. Transfer to a bowl.

Rinse collard greens and remove leaves from stem. Discard stems. Pat leaves dry, stack and roll up, then slice thin. Places leaves into a large bowl, sprinkle with a pinch of salt, and “massage” leaves to soften them. Rinse and dry apple and radishes. Thinly slice both and add to the bowl with the collards. In a small bowl, whisk together vegan mayonnaise and remaining 1 tbsp apple cider vinegar.

Rinse clean the small saucepan and place over medium-high heat. Add coconut milk, 1½ cups water, and a pinch of salt. Bring liquid to a boil. Slowly stir in the polenta, use a whisk to avoid clumping. Return to a boil, then reduce heat to a simmer and cook, stirring frequently until thickened, about 4 to 5 minutes. Stir in the green chilis and nutritional yeast. Cover to keep warm.

Place a large nonstick skillet over medium-high heat and add 1 tbsp vegetable oil. Drain and rinse the jackfruit. Using your hands, shred the jackfruit into the skillet. Cook until crispy and golden brown, 6 to 7 minutes. Season with salt to taste.

Mix the bbq sauce into the crispy jackfruit and cook, stirring occasionally to warm through, about 3 to 5 minutes. The sauce should be sticky and the jackfruit caramelized. Turn heat to low.

Season the polenta with salt and pepper. Add the creamy dressing to the collard slaw with a pinch of salt and pepper. Toss well. To assemble the dish, spoon the green chili polenta into large shallow bowls and top with BBQ jackfruit and collard apple slaw.