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Jackfruit Lettuce Cups with Jalapeno Peach BBQ Sauce and Kohlrabi Slaw

I finally made a BBQ sauce that BandMan likes; this is big news cause the man hates BBQ sauce (so weird, right?). I've tried several times in the past to make him homemade BBQ to see if it would change his mind on the delightful condiment but to no avail. 

Alas, this sweet and spicy BBQ sauce did the trick. Now I know exactly what to make when I suggest a BBQ'd dish for a meal and he turns his nose up.

I used 2 kohlrabi from PaleoChick's garden to make the kohlrabi slaw and it is perfection on top of the sweet and spicy jackfruit lettuce cups. 

And by the way, what the hell took me so long to make something with jackfruit? That shit is crazy delicious and filled with Vitamin C and if you you're like me and use the core when you make it, it's got a little protein in there too. 





2 20oz cans of jackfruit in water, drained and chopped up
olive oil, to saute
1 small onion, chopped
4 garlic cloves, minced
2 tsp agave
1/2 tsp cayenne
1 tsp chili
1 tsp paprika
2 tsp liquid smoke
1 c vegetable broth
1 batch of Jalapeno Peach BBQ sauce (below)
  1. Preheat your oven to 400
  2. Get your oil nice and hot in a cast iron, or whatever you use; saute the onion in olive oil until the onions heat the sweet spot - you know what I'm talking about. Add the garlic in and give her a stir or two. 
  3. Bring your jackfruit, agave, cayenne, chili, paprika, and liquid smoke to the party. Make sure your jackfruit takes a bath in them and gets nice and coated. Then add in your broth and cook until the liquid is all absorbed. 
  4. Spread your jackfruit out on a pan and pop it in the oven for about 20 minutes. While the jackfruit is cooking make your bbq sauce.
  5. Pour your fresh bbq sauce over the jackfruit and continue cooking for about 15 minutes. 
  6. Serve topped with kohlrabi slaw (recipe below).

Jalapeno Peach BBQ Sauce

2 peaches, peeled and chopped
1/2 c ketchup
2 tbsp lemon juice
3 garlic cloves, minced
1 jalapeno, minced
salt and pepper, to taste

  1. Combine all your stuff in a small saucepan and simmer until peaches are way tender.
  2. Then blend it up.   

Kohlrabi Slaw

3 tbs rice vinegar
1/4 c mustard
1/4 c vegan mayo
1 tbsp agave
all the cumin
1/2 c olive oil
6 radishes, grated

4 carrots, grated
2 kohlrabi, peeled and grated
1/2 red cabbage, grated
cilantro

salt and pepper, to taste
  1. Combine all ingredients




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