BBQ Jackfruit Stuffed Baked Potatoes

🧂 Ingredients

• 4 large floury baking potatoes

  like Russet and King Edward
• 1 tbsp olive oil
• a little salt
• ¼ head red cabbage

  approx. 10.5 oz or white cabbage
• 1-2 tbsp red wine vinegar

  or white vinegar
• 1 tbsp olive oil
• ½ tsp salt
• 14 oz jackfruit

  drained, or sub shiitake or oyster mushrooms shredded into strips
• 1-2 tbsp oil

  for frying
• 2 red onions

  halved and cut into rings
• 3 cloves of garlic

  chopped
• 1 tsp paprika powder
• ½ tsp chili powder

  or to taste
• 1-2 tbsp tamari or soy sauce

  or coconut aminos, optional
• 1 tbsp tomato paste
• ½ cup barbecue sauce
• salt & pepper

  if needed
• vegan tzatziki

  or aioli dip [https://biancazapatka.com/en/vegan-aioli/]
• tomatoes

  finely diced
• pickled hot peppers
• parsley

  or cilantro
• scallions

  finely sliced
• chili flakes

Instructions

• 1 Preheat the oven to 428 °F (220 °C). Wash and dry the potatoes thoroughly, then
  prick them a few times with a fork. Rub with olive oil and a little salt, then
  wrap in parchment paper (or aluminium foil) and bake for about 60 minutes,
  depending on size.
• 2 Finely slice the red cabbage using a mandoline or sharp knife and place the
  shreds in a bowl. Add red wine vinegar, olive oil, and salt and massage briefly.
  Set aside.
• 3 Rinse the jackfruit thoroughly in a sieve, then drain and pat dry. Cut off the
  hard parts of the jackfruit and chop it finely. Pull apart the remaining tender
  parts using your fingers or two forks.
• 4 Heat a little oil in a large frying pan and sauté the onions for 2-3 minutes.
  Then add the garlic and sauté for another minute. Now add jackfruit, paprika
  powder, and chili powder and sauté for about 3-4 minutes, stirring occasionally.
  Add Tamari and tomato paste and cook to reduce briefly. Then stir in the
  barbecue sauce, cover the pan and simmer over low heat for about 5-10 minutes
  (add a little water if needed).
• 5 Then taste and season with salt and pepper if needed.
• 6 Remove the potatoes from the oven and cut them in half so that they still hold
  together at the bottom. Loosen the insides a bit using a fork and spread the
  Pulled Jackfruit mixture with the red cabbage on top of the potatoes. Top with
  vegan tzatziki [https://biancazapatka.com/en/vegan-tzatziki/], tomatoes, hot
  peppers, fresh parsley, scallions, and chili flakes if desired!
• 7 Enjoy!

Nutrition Info