The Captain Jack

4.00 (12)
⏱ 25 mins 🍽 Serves 4 🏷 Vegan

This vegan sandwich features pulled jackfruit cooked in a spiced jalapeno blackberry BBQ sauce. The jackfruit is formed into patties and griddled until caramelised, then served on toasted whole-wheat buns. Each bun is spread with a homemade vegan chipotle mayo and the special BBQ sauce, then topped with coleslaw mix, pickles and sliced red onion. The recipe includes methods for making both the smoky, sweet BBQ sauce and the creamy, spicy mayo from scratch.

The Captain Jack

Ingredients

  • Jackfruit Mixture
  • Two cans jackfruit, preferably organic
  • 2 tablespoons plus 2 teaspoons Jalapeno Blackberry BBQ Sauce, recipe follows
  • 1 teaspoon ground cumin
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon freshly ground pepper
  • Sandwich
  • 4 whole-wheat hamburger buns
  • Vegan Chipotle Mayo, recipe follows
  • Jalapeno Blackberry BBQ Sauce, recipe follows
  • Coleslaw mix, for topping sandwiches
  • Pickles, for topping sandwiches
  • 1 red onion, sliced
  • Jalapeno Blackberry BBQ Sauce
  • 60ml apple cider vinegar
  • 30ml plus 1 tablespoon molasses, preferably organic
  • 30ml plus 1 tablespoon blackberry fruit spread
  • 30ml plus 1 1/2 teaspoons agave nectar
  • 30ml gluten-free soy sauce
  • 3 tablespoons tomato paste, preferably organic
  • 1 tablespoon ketchup
  • 1 tablespoon onion powder
  • 2 teaspoons extra-virgin olive oil
  • 2 teaspoons liquid smoke
  • 1 teaspoon lemon juice 1 teaspoon Dijon mustard
  • 1 teaspoon paprika
  • 1 teaspoon freshly ground pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cayenne pepper
  • 1 jalapeno, chopped
  • Vegan Chipotle Mayo
  • 120ml organic soy milk
  • 240ml plus 2 tablespoons organic rapeseed oil
  • tablespoon chipotle in adobo, pureed
  • 1 teaspoon spicy mustard
  • 1 teaspoon apple cider vinegar
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon kosher salt
  • 1/2 tablespoon sriracha

Method

  1. Prepare the jackfruit by draining the cans and pulling the fruit apart. Squeeze out and discard the seeds, keeping only the usable seed pods. In a bowl, combine the jackfruit pods with the Jalapeno Blackberry BBQ Sauce, cumin, garlic powder and pepper.
  2. For the sandwich, preheat a griddle to 190 degrees.
  3. Place four 4-ounce scoops of the jackfruit mixture onto the hot griddle. Heat until slightly caramelised, then flip to cook the other side. This should take about 3 minutes in total. Toast the hamburger buns. Spread one side of each bun with Vegan Chipotle Mayo and the other side with Jalapeno Blackberry BBQ Sauce. Assemble each sandwich by placing a jackfruit patty on a bun and adding coleslaw mix, pickles and sliced red onion.
  4. To make the Jalapeno Blackberry BBQ Sauce, which yields about 1 1/2 cups, combine the apple cider vinegar, molasses, blackberry fruit spread, agave nectar, soy sauce, tomato paste, ketchup, onion powder, olive oil, liquid smoke, lemon juice, Dijon mustard, paprika, pepper, cumin, salt, cayenne pepper and chopped jalapeno in a saucepan. Whisk everything together. Cover the pan and simmer the sauce for 20 minutes, stirring it occasionally. Take it off the heat and allow it to cool.
  5. For the Vegan Chipotle Mayo, yielding about 2 cups, put the soy milk into a food processor running on a low speed. Gradually drizzle in the rapeseed oil while blending. Transfer this mixture to a mixing bowl. Whisk in the pureed chipotle in adobo, spicy mustard, apple cider vinegar, pepper, salt and sriracha until fully combined. Store the mayo in the refrigerator until you need it.

Nutrition (per serving)

Nutrition data not available.

Recipe details

CategoryVegan
AuthorFood Network UK