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Jamaican Style Jerked Jackfruit Slider
Serves
Yield: 12 servings
Ingredients
Tamari Jerk Jackfruit
1 tablespoon All Spice, ground
1 tablespoon, 1 1/2 teaspoons Organic Sugar, unrefined
2 tablespoon, 1 3/4 teaspoons Garlic Cloves, whole
1 1/4 ounces Jalapeno Peppers
2 tablespoon, 1/2 teaspoons Thyme, ground
1 1/4 ounces Green Onion
1/4 teaspoon Cinnamon, ground
1/4 teaspoon Nutmeg, ground
1/2 teaspoon Black Pepper, ground
1/2 teaspoon Kosher Salt
2 tablespoons, 2 teaspoons Rice Bran Oil
1 tablespoon, 1 teaspoon Kikkoman Gluten-Free Tamari Soy Sauce
24 ounces Jackfruit, jerked
Pickled Onion
10 1/2 oz Red Onion, julienne
1/3 cup, 3/4 teaspoon Red Wine Vinegar
1/3 cup, 3/4 teaspoon Distilled White Vinegar
1 tablespoon, 1/2 teaspoon Organic Sugar, unrefined
1 tablespoon Kosher Salt
To Order
1 1/2 cups Vegan Mayonnaise
12 Rolls, sliced
Directions
Tamari Jerk Jackfruit:
Mix all ingredients except jackfruit in a food processer and blend until smooth and paste is formed. Mix paste with jackfruit in large bowl. Spread jackfruit on prepared sheet pans and bake at 400 for about 15-25 minutes or until crispy.
Pickled Onion:
Place sliced onion in a non-reactive bowl or pan. Bring 2 cups plus 2 tablespoons of water to a boil, pour over red onions and let sit for 30 seconds and drain. Return onions back to non-reactive container and add vinegar, salt, 2/3 cup plus 2 teaspoons water, and sugar and refrigerate overnight before use.
To Order:
Slice roll and place 2 ounces of jackfruit on the roll and top with 1 ounce of pickled onion. Dress top of roll with 1/2 ounce vegan mayonnaise.
Recipe by Jose Martin, University of California, Santa Cruz, CA
