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?Barbecue ‘pulled pork’ (jackfruit) stuffed russets? (I borrowed Conny’s styling again @plantbased_food_and_travel because she’s awesome!?) Happy Easter and hope you all have a relaxing day.☺️
?Recipe: Rinse and drain 2-14oz cans young (green) jackfruit. Cook 1 onion (small dice) in a little water (or olive oil) until translucent, about 5 minutes. Add 3 garlic cloves (minced) and cook another minute. Add 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp chipotle. Cook another 30 seconds. Add jackfruit, 1/2 cup water and approximately 1 cup barbecue sauce (store bought or homemade). Simmer, covered, about 15 minutes, adding more water as needed. Remove from heat and mash jackfruit with potato masher until ‘pulled pork’ consistency. Add salt, pepper and more barbecue sauce to taste. Fill 3 baked russet potatoes with barbecue jackfruit and top with mashed avocado and chopped scallions.
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#potato #avocado #jackfruit #sweetpotato #buddhabowl #veganbowl #veganfoodie #vegandinner #glutenfreevegan #veganglutenfree #healthyvegan #foods4thought #letscookvegan #veganinspo #healthyfoodshare #thrivemags #bestofvegan #feedfeedvegan #nycfoodie #foodblogfeed #wholefoodsfaves #veganfood #veganrecipes #whatveganseat #veganfoodshare #vegana #vegano
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