One pan BBQ-sage jackfruit is easy to make and, more importantly, delicious! Read on to see the instructions and grab the recipe.

Tip on how to serve the One Pan BBQ Sage jackfruit; on a bun!

Jackfruit

For these types of savoury recipes, make sure you buy young jackfruit in water. I have made the mistake before of buying in syrup and that will not work. Here’s a reference of what you’re looking for: young green jackfruit tin. They now sell jackfruit at loads of supermarkets, otherwise have a look in the Asian shop. I buy mine there for €1.45 a tin.

A few small steps need to be taken before we can prepare the jackfruit. First, let’s drain and rinse. Then, cutting out the harder ends of the bits of jackfruit that have a triangle shape. You’ll know what I mean when you get your hands on it. The jackfruit is cut in triangle shapes. The part of those triangles that’s easy to pull apart, and softer to the touch, those we’ll cook and eat. The ends, the smaller triangles, we’ll cut those off. You can still eat those or cook them along, just make sure you chop them finely. Or blitz in the food processor.

The jackfruit ready to pop onto the oven tray.

Second, with your hands or a fork or potato masher, get the bits of jackfruit loosened and press out some of the water. I like to do this in a colander.

The extra added flavour: sage!

Now, it’s ready to get onto the baking tray. Let’s chop up an onion and some garlic as well.

Getting that BBQ Flavour

Of course, you could just get barbecue sauce and use that. By all means, please do so! But if you know me, you know I like to make things from scratch. And no worries, we won’t be making sauce. We’ll make a marinade that will evoke that BBQ flavour.

Ready to serve.

Paprika, liquid smoke, granulated garlic, olive oil, some sugar, and fresh sage. That’s how we’ll get that delicious, smokey sweet sticky taste. Then, all that’s left is leaving it to roast in the oven. Easy right?

Pair with some coleslaw and a pickle.

I recommend serving the one pan BBQ-sage jackfruit on a bun with some slaw and a pickle for the ultimate experience. Also delicious with my aioli. But do let me know how you enjoy it!

As always, don’t forget to tag me in your pictures. Save to your laptop or on Pinterest, and leave me your comments!

One Pan BBQ-Sage Jackfruit

BBQ flavour pulled jackfruit with sage, all in one pan!

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 4 people

Equipment

• oven

Ingredients

  

1x2x3x

• 1 tins young green jackfruit in water 565 grams
• 1 onion, diced
• 2 cloved of garlic, diced
• 4 tbsp olive oil
• 1 tbsp liquid smoke
• 1 tbsp ketchup
• 1 tsp brown sugar
• 2 tsp paprika
• 1 tsp smoked paprika
• 1 tsp granulated garlic or garlic powder is also fine
• 1 tsp dried thyme
• 1 tsp oregano
• 1 tsp lemon juice
• 1 small handful of sage, chopped finely
• cracked black pepper
• salt

Instructions

 

• Preheat oven to 200 °C (392 °F). Line a baking tray with parchment paper.
• Start with draining and rinsing the jackfruit. Then, get the harder bits off like described above. Squeeze the jackfruit to get some water out and pull it apart so there's smaller bits.
• Mix all the ingredients for the BBQ-Sage glaze and add to the jackfruit. Distribute well, covering all the onion, garlic, and jackfruit.
• Cover with foil and pop into the oven at 200°C. After 30 minutes, remove foil and bake for another 30 minutes.
• Bake until completely golden brown with crispy bits around the sides. Yum!

Notes

This recipe is gluten free!

Keeps in the fridge for up to about 5 days. 

Keyword BBQ, Gluten Free, One Pan, Pulled Jackfruit, Vegan

Tried this recipe?Let us know how it was!

This vegan borani banjan is a vegan dish inspired by the traditional Afghan dish. I saw a recipe for it somewhere ages ago, unfortunately I couldn’t find the original anymore. But last year I decided to make a vegan version of what I could remember from the recipe. This is the result!

The vegan borani banjan.

What is in borani banjan?

It’s a dish with charred aubergines, yoghurt, a tomato sauce laced with mint, and bulgur. For this version it’s roasted aubergines, a heavy-on-the-mint tomato sauce, pomegranate seeds, bulgur or coarse semolina with big white beans, and a dollop of cream.

Semolina with white beans, pomegranate seeds, and mint.

Bulgur or Semolina

For this dish you can use semolina or bulgur. I personally enjoy both. So it’s up to you to choose which one you’d like or can get your hands on the easiest. What’s the difference? There isn’t really but read more about it here. If you’re gluten free you could go for rice or quinoa even.

Important for this dish (and every dish for that matter) is to flavour every element. We’ll sautée some onion and cook it with the semolina. Then, the beans go in, lemon juice, and pomegranate seeds.

Pomegranate & Mint

A little trick to peeling the pomegranate: cut it in half and then cut along the ‘veins’, that way you can easily get the seeds out, see the picture below for how I did it.

How to get those pesky seeds out.

The pomegranate seeds in this really take it to the next level. I love having a bite and then a hit from the pomegranate. The mint in the sauce and on top elevates the freshness of this dish. Also it offsets the rich, deep flavour of the roasted aubergine. The finish it all off, the traditional dish uses yoghurt. So, you can go a few ways for this vegan version. One would be to buy your favourite vegan yoghurt and use that. Two would be to buy some kind of vegan cream and use that cream. Alternatively, if you’re in the mood, you could make your own cashew cream and use that. I’d say the benefits of making your own cashew cream are manifold. You could have tacos the next day, or my enchiladas, or make a tzaziki!

Grab your bowl before someone else does!

As always, please share with your friends. Leave me a comment on here or on Instagram. Save this on your computer or on Pinterest. And happy eating.

Vegan Borani Banjan

Inspired by an Afghan classic. Semolina with white beans, pomegranate seeds, lots of fresh mint, a tomato sauce infused with mint, roasted aubergines, and a dollop of cream or yoghurt.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch

Cuisine Afghan, Middle Eastern

Servings 4 people

Equipment

• oven
• Pot

Ingredients

  

1x2x3x

Tomato Mint Sauce

• 3 tbsp olive oil
• ½ white onion, diced
• 4 cloves of garlic, minced
• salt
• 1 tbsp balsamic vinegar
• 1 tin chopped tomatoes (400 grams)
• cracked black pepper
• 2 big handfuls of mint, finely chopped

White Bean Semolina

• 1 tbsp olive oil
• ½ white onion, diced
• salt
• 1.5 cups coarse semolina or bulgur (±300 grams)
• 1 bay leaf
• 3 cups water (make sure you have a 1:2 ratio)
• 1 tin big white beans (
• 1 pomegranate
• 1 lemon, squeezed

Roasted aubergine

• 1 aubergine, quartered
• salt
• pepper
• olive oil
• 4 tbsp vegan yoghurt or cream
• extra chopped mint
• extra pomegranate seeds

Instructions

 

• Start by preheating the oven to 200 °C (392 °F). Quarter the aubergine, sprinkle with salt, and put to the side where it can release some of its moisture.
• Get a pot on a medium heat, add olive oil. Dice the onion and add to the pot. Sprinkle with salt. Add the garlic. Once softened and starting to brown, add the balsamic vinegar. Add the chopped tomatoes and black pepper and let simmer.
• Drizzle the aubergines with olive oil and pop in the oven for 30 minutes until golden brown.
• Rinse the semolina and drain. Get a pan on a medium high heat, add olive oil, and sautée the onion. Once softened, add the bayleaf and the semolina. Add water and bring to a boil. Once boiling, cover with a lid and boil for 15 minutes.
• Rinse the beans. Remove the seeds from the pomegranate.
• Add the chopped mint to the tomato sauce.
• Once the semolina has cooked for 15 minutes, take off the heat and let sit for 5/10 minutes.
• In a bowl, add the beans, the pomegranate seeds, the semolina, squeeze the juice of 1 lemon, and mix all together.
• Take the aubergines out of the oven.

To Serve:

• First add a serving of semolina-bean mix, top with a big spoonful of tomato mint sauce, the roasted aubergine, a dollop of yoghurt or cream, a bit of fresh mint, and some pomegranate seeds.

Notes

This all keeps in the fridge for a few days. I'd always say use a bit of common sense when keeping for in the fridge and reheating. 

 

Make this gluten free by using rice or quinoa! 

Keyword Aubergine, Middle Eastern, Plantbased, Pomegranate, Tomato

Tried this recipe?Let us know how it was!