Prep time: 10 minutes
Cook time: 1-3 hours
-1 (20oz) can of young jackfruit in brine, soaked in filtered water overnight
-3 tbsp Bragg's Liquid aminos or tamari
-3 tbsp pineapple juice
-2-3 dashes liquid smoke
-black pepper & salt, to taste
-1/2 head of cabbage, coarsely chopped
Drain and rinse your jackfruit and allow it to soak in filtered water overnight.
Before cooking, drain the water, and pat the jackfruit pieces completely dry. To a pan on medium-high heat, add 1 tbsp of olive oil, and your jackfruit pieces. Sear the jackfruit on all sides until golden brown. Remove the jackfruit to a heatproof bowl, and cover with a lid. Allow the jackfruit to rest until it is cool enough to handle. Combine the liquid Aminos, pineapple, and liquid smoke.
Heat your oven to 450 degrees Fahrenheit.
Using your hands, shred the jackfruit into a loaf pan, or small glass baking dish. Add the liquid amino mixture and toss until evenly coated. Add 1 tbsp of oil and toss to coat.
Bake the jackfruit and the cabbage at 450F for 10-15 minutes, or until it is browned on top, and the cabbage is softened and cooked. Toss with tongs and then return to the oven until golden on top.
Serve with rice and vegan macaroni salad.