One thing my ex-nfler boyfriend loves is meat. Between him and our daughter, trying to recreate classic dishes with meat substitutes has proven to be challenging for me, but not so much so that I will ever give up. Jack fruit is really the highlight of this easy dish, a meat substitute that is clearly one of the most versatile foods you can work with in a vegan kitchen. Though my family still eats fish and chicken, I try desperately to make a few completely Vegan dishes per week.
This dish can be a great addition to football Sundays, and rings in fall to me, with the tummy warming comfort of a beer-braise. I have read different renditions of this filling, colorful, vegan dish, but after some fiddling around, some replacements, and little changes, these little avo boats suit everyone's liking. and helloooooo crunchy avocado boats! who doesn't love that ??!!
2 cans of jackfruit
1/2 cup sweet onion, thinly sliced
1 tablespoon veggie oil of your choice
1/2 cup finally chopped organic red bell pepper
juice of half an orange along with it's fresh zest
1 teaspoons fresh ginger shavings
3 fresh garlic clothes
red pepper flakes as to liking
freshly grated lime zest and juice of 1/2 a lime
2 tablespoons vegan worcestershire sauce
1 cup quality beer
veggie oil in deep pot for frying (enough to cover 3 avocados at a time
1 cup all purpose flour (can opt for a clean flour like almond or quinoa in place of regular)
1 cup almond, or coconut milk (i prefer almond for this recipe)
1 1/2 cups italian breadcrumbs
1 teaspoon garlic powder
1 teaspoon chipotle chili powder
1 teaspoon Himalayan Pink Salt
1/2 teaspoon ground cumin
7 perfect avocados (ripe but not too soft)
Add veggie oil to a deep pot, cover and turn burner on low to get your oil prepared for avocado placing.
Separately, drain and rinse your jackfruit , pat dry with a paper towel and place aside on a new, dry paper towel for approximately five minutes to fully drain.
place a tablespoon of veggie oil in a cast-iron skillet over medium heat and sauté the thinly sliced onions in oil until just browned. Add the organic red bell pepper, orange zest and juice, ginger, fresh garlic, pepper flakes, and cook for approximately 10 minutes. Add the jackfruit and cook for another 5 minutes. Add the fresh lime zest and juice, the Worcestershire sauce, and beer & mix while bringing to a simmer. Cover and cook for 15 minutes. Then, set aside while keeping covered. ** many people do not have covers for cast iron skillets, I always go old school and place a baking type pan over my skillet to trap heat, just remember to use pot holders when removing!**
Meanwhile, your oil should now be heated, ready for your avocados. Flour in one bowl, the almond milk in another, and the breadcrumbs along with your spices (garlic powder, chipotle and or chili powder, salt and cumin) in a third bowl. Slice your avocados in half. Remove the pits and skin. Place your first avocado half into the flour, lightly covering completely, shake slightly to remove excess. Dip into the second bowl of almond milk quickly. Remove and place your avocado halves in the third bowl of delicious bread crumbs & spice mixture. Gently place your avocado halves into your oil **be careful its hot!!!* and fry for about 3 to 4 minutes until golden brown. Remove with a slotted spoon and place onto a prepared plate covered in paper towels to drain excess oil. After a few minutes, place your jackfruit meat into the avocados and feel free to add some great vegan toppings for presentation and added flavor.
I usually make a quick tzatziki sauce. I use coconut milk yogurt in plain, add some dried dill, Himalayan pink salt, a little parsley OR oregano, a squirt of lemon and some very chopped cucumber pieces. In this recipe, I left out the cucumber and added a vegan horseradish sauce. I also added freshly chopped avocado & cilantro.
Please let me know if you make this recipe and what you think of it!
Adding a bbq sauce or jerk sauce to this would also take it to another level and I think would be phenomenal!