Directions

1. Preheat oven to 375° F.
2. Drain and rinse the canned jackfruit. Remove the core (triangular tip) and seeds, and cut larger pieces in half. Note: ensure you are using jackfruit packed in water or brine – not syrup.
3. Heat a large skillet over medium-high heat, adding jackfruit, vegetable broth and salt and pepper. Bring to a boil, cover and simmer on for 10-15 minutes until liquid has absorbed. When it’s ready, the jackfruit should be soft and easily pulled apart with 2 forks. Pull apart the jackfruit, so it has a similar appearance to traditional pulled pork. Set aside.
4. To prepare the Peachy Beet BBQ Sauce, sauté onions and garlic with olive oil in a medium saucepan, until softened. Add jalapenos and cook for another 2-3 minutes. Add cooked and cubed beets and peaches. Cook for 2-3 minutes, then add molasses, honey, apple cider vinegar and salt and pepper to taste. Simmer for 5 minutes, then add ¼ cup of water and blend with an immersion blender until smooth. Add more salt and pepper, to taste.
5. Toss jackfruit with ½ cup of Peachy Beet BBQ Sauce, then evenly spread the jackfruit onto a tin foil lined baking sheet, and cook in the oven for 15-20 minutes.
6. While the jackfruit bakes, assemble the Fresh & Crunchy Slaw. Combine all ingredients in a large mixing bowl and toss until coated well. Add salt and pepper, to taste.
7. Toast buns, and layer with jackfruit filling followed by a rich and creamy layer of Woolwich Dairy Soft Fresh Goat Cheese Crumbles, then topped with the slaw and other half of the bun. Serve immediately… every Meatless Monday!