Slice off any hard ends of the jackfruit pieces and discard. Rub the pieces of jackfruit between your fingers to separate them and remove any seeds.
Preheat the oven to 350 degrees Fahrenheit. Add the jackfruit to a small saucepan or skillet, and add enough BBQ sauce to coat. Cook on medium heat for 10 minutes, stirring occasionally, until the briney taste is gone from the jackfruit.
Spread the jackfruit out on a baking sheet lined with parchment paper or a Silpat, and bake for 10 minutes or until it starts to dry out and crisp up. Remove and set aside.
For the sweet potato mac:
Cook the whole wheat pasta to al dente, according to package instructions, and drain.
Add the sweet potato, cashews, garlic, and a couple of splashes of the nondairy milk to a blender or food processor, and blend until completely smooth.
Add the rest of the ingredients and blend until combined. Taste for seasoning and adjust as needed.
Transfer the mixture to a saucepan and cook over medium heat, stirring frequently, until it thickens slightly, 2-3 minutes. Fold in the cooked pasta and cook for another 1-2 minutes.
Serve topped with BBQ jackfruit and cilantro or green onions.
BBQ Jackfruit Sweet Potato Mac
Amount Per Serving (1 fourth recipe)
Calories 387Calories from Fat 54
% Daily Value*
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Vitamin A 5000IU100%
Vitamin C 8.3mg10%
* Percent Daily Values are based on a 2000 calorie diet.
BBQ Jackfruit Sweet Potato Mac originally printed from https://yupitsvegan.com/bbq-jackfruit-sweet-potato-mac/ May 29, 2014