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BBQ Jackfruit

with Loaded Potato Salad


American Dinner Hearty Vegetables Root Vegetables Nut-Free Comfort Foods Summer Recipes Holiday Recipes
2 2
35 min


  1. 8 ounces potato
  2. Salt*
  3. 1 shallot
  4. 6 ounces carrot
  5. 6 ounces celery
  6. 1 ounce cornichon
  7. Fresh dill
  8. 1 lemon
  9. 1 package jackfruit
  10. 1 tablespoon plus 1 teaspoon vegetable oil*
  11. Garlic**
  12. 2 tablespoons tomato paste
  13. 2 tablespoons brown sugar
  14. 1 tablespoon soy sauce
  15. 1/2 teaspoon paprika
  16. 1/8 teaspoon cayenne
  17. 1/4 teaspoon chili powder
  18. 2 tablespoons apple cider vinegar
  19. 1/3 cup Fabanaise
  20. 1/2 teaspoon mustard powder
  21. 1/4 teaspoon celery seed
  22. Pepper*
  23. 1 scallion
  24. 2 buns
  25. *Not included
  26. **One head of garlic included in one of the meal bags


Cook the potatoes

Scrub and peel the potatoes, then cut them into ½-inch cubes. Put them in a small saucepan covered by an inch of water and a large pinch of salt. Bring to a boil and cook until tender, about 15 minutes.

Prepare the vegetables

Rinse and dry the produce. Peel and mince the shallot. Peel and shred the carrot with the large side of a box grater. Dice the celery. Drain and mince the cornichons. Remove the stems from the dill and chop the dill fronds. Add the shallot, carrots, celery, cornichons, dill, and the juice of the lemon to a large bowl.

Cook the jackfruit

Drain and rinse the jackfruit. Trim off the tough core sections and shred it with your hands. Put a large skillet over medium-high heat and add 1 tablespoon of oil. Once the oil is hot, add the jackfruit and cook, stirring occasionally, until it is browned in places, about 5 to 7 minutes.

Make the sauce

Peel and mince 2 cloves of garlic. Add another 1 teaspoon of oil to the skillet with the jackfruit; add tomato paste and garlic and cook for about a minute. Add the brown sugar, soy sauce, paprika, cayenne, chili powder, vinegar, and 1/4 cup water and stir to combine; reduce heat to low to simmer for 5 to 7 minutes, or until slightly thickened.

Make the potato salad

Drain and rinse the cooked potatoes under cold water to cool. Shake off the excess water and add the potatoes to the large bowl with the celery and carrots. Add the Fabanaise, mustard powder, celery seeds, and a pinch each of salt and pepper. Stir well to combine and adjust seasoning to taste.

Make the sandwich

Trim and chop the scallion. Taste and season the BBQ jackfruit with salt and pepper. Serve the BBQ jackfruit on the buns alongside the potato salad, garnish with the scallions.