INGREDIENTS 1 can jackfruit 1 package tempeh, sprouted 2-3 medium sweet potatoes, rough chopped 4-5 medium golden potatoes, rough chopped 1 TBSP. vegan butter 2 oz. plant milk 1 clove garlic, roasted Sea salt and black pepper Marinade / Sauce: 1 oz. avocado or neutral oil ½ oz. tamari or soy sauce 3 oz. bbq sauce, your preference Cracked black pepper Touch of sea salt Garnishes: Small handful of fresh cilantro Vegan Gravy
You’ll want to start by shredding and marinating the jack / tempeh. We recommend you marinade the jackfruit and tempeh over night, but this can be made a few hours in advance if you prefer. Simply mix the marinade ingredients in a large bowl and set aside. Open the can of jackfruit, rinse under cool water and loosely shred by hand. Add to marinade with tempeh, preferably halved or chunked so it’s relatively submerged in the BBQ marinade.
When jackfruit and tempeh are ready, remove from marinade and bake both at 400 degrees for about 35-40 minutes on a small cookie sheet or baking pan. Save excess marinade. Every 10 minutes or so, baste a little sauce back on the tempeh and jackfruit. Give the jack a little stir every once in a while.
As that cooks, get pot of boiling water going and steam the potatoes. Steam until very soft, or until you can easily poke a fork through. Strain water and mix potatoes with 1 TBSP of vegan butter, splash of plant milk, salt and pepper. (Optional: add a hunk of roasted garlic). Mash until smooth and creamy. Set aside and cover until jack and tempeh are ready.
At this point the jackfruit and tempeh should be browned and ready to go. Remove those from oven, slice tempeh into thin hunks and serve with a fat pile of potatties. Like really fat, you don’t need to go light on this. Top with Gardein vegan gravy, more marinade, or simply vegan butter.
As always, let us know how it goes or DM us with any thoughts you might have