PP Smoked Apple Jackfruit

Chef: Jennifer Sinyerd, Whole Plant Foodie

Makes: 8 cups

Prep Time: 20min

Cook Time: Instant Pot: 30 min (d/n include reaching pressure time) Slow Cooker: 3 hrs

Total Time: Instant Pot: 1 hr Slow Cooker: 3 hrs, 20 min

INGREDIENTS

• 5 cans jackfruit in water or brine, rinse well

• 2 T Paprika, Cumin, Black Pepper, Chili Powder, and Onion Powder

• 3 T Maple syrup

• 1 c applesauce

• 1 t Liquid Smoke

• 2 T molasses

• 1 T prepared mustard

• 1 ½ c apple, peeled and diced

• 2 T apple cider vinegar

• 1 medium onion, diced

• 3 garlic cloves, minced

• ½ c water

• Small head purple cabbage or pkg of whole-grain buns

• red bell pepper and leafy green for garnish

DIRECTIONS

1. Drain the cans of jackfruit and rinse thoroughly. Cut the harder “core” sections off of the pieces. Also, remove any larger seeds.

2. Mix all the dry spices together and then toss with the jackfruit inside your Instant Pot or Slow Cooker.

3. Add all other ingredients to your chosen appliance.

4. Instant Pot: Cook on “meat/stew” setting for 30 min. Use a quick-release on your Instant Pot once finished. Slow Cooker: Cook on high for 3 hours.

5. Once cooked, pull, and separate the jackfruit pieces to your desired size. (A wide hole potato masher works well to mash up the jackfruit.

6. Enjoy on your favorite bun or lettuce wrap.

7. I like topping mine with Cole Slaw (See Whole Plant Foodie Slaw.) and a dash of black pepper.

Living as a Whole Plant Foodie has not only been the best thing Jennifer Sinyerd has done for health, but it also ignited her creativity in the kitchen. Check out her marvelous recipes and insights on her website: Whole Plant Foodie. You can also find her on Facebook, Pinterest, Instagram, and Twitter. Check out her cookbook for 5 Ingredient yummy recipes!