OM Yoga UK - May 2017

om living

Makes 2
Preparation: 20 minutes

• 1 hour cooking time


• 12 hours infusing time

4 servings

Prep Time: 15 minutes, plus 2 hours to marinate

Cook Time: 25 minutes

Ingredients

Ingredients

• 560g can of green jackfruit in water or brine


• 2 tbsp olive oil


• sea salt


• 2 garlic cloves


• 150g (5½oz) vegan barbecue sauce,
  plus extra for the sandwich


• freshly ground black pepper


• 4 slices of bread


• 4 lettuce leaves


• 1 tomato, sliced


• 1 small red onion, finely sliced

Marinade

• (^1) / 4 cup low-sodium tamari
• (^1) / 4 cup water

• 2 tablespoons pure maple syrup


• 1 teaspoon molasses


• 1 teaspoon red wine vinegar


• ½ teaspoon garlic powder


• ½ teaspoon ground ginger

Sandwiches

• 1 (8-ounce) package tempeh,
  thinly sliced


• 4 whole wheat sub rolls, toasted


• 1 or 2 avocados, pitted, peeled,
  and thinly sliced


• 1 tomato, thinly sliced


• 2 cups sprouts


• Plant-based mayonnaise

Method

1. Put the jackfruit into a sieve, let it drain well, then
   rinse under cold water and let it drain once again.
   Carefully shred into rough pieces. Heat the oil in a
   pan and sauté the jackfruit for 3–4 minutes over a
   medium heat, then season with salt. Peel and crush
   the garlic and sauté this briefly too. Add the barbecue
   sauce, stir, then cover and leave to simmer over a
   low heat for 1 hour. Give it a stir every so often and, if
   necessary, splash in some water. Season to taste with
   salt and pepper, remove from the hob, and leave to
   infuse for 12 hours.


2. Briefly toast the sliced bread under the grill or in
   the toaster then spread with a little bit of barbecue
   sauce. Top 2 pieces of bread with 1 lettuce leaf each.
   Arrange the tomato, onion, and some jackfruit “pulled
   pork” on top, then drizzle with barbecue sauce. Top
   with the remaining lettuce leaves and cover with the
   other slices of bread. Wrap the sandwiches in cling
   film to take with you.

Method

1. In a medium bowl, whisk together all the marinade ingredients. Add the

tempeh slices and toss to coat. Let them marinate for at least 2 hours. The

longer they marinate, the better—I often let them marinate overnight in the

refrigerator.

2. Preheat the oven to 400°F. Line a baking sheet with parchment paper.

3. Remove the tempeh from the marinade and place on the prepared baking

sheet. Bake for 25 minutes.

4. Fill each sub roll with some of the tempeh and top with avocados, tomato

slices, sprouts, and mayonnaise (if using). Serve warm.

Barbecue

‘Pulled’ Jackfruit

Sandwich

Teriyaki Tempeh

Sandwiches

The classic street food sandwich, with spicy veggies and
barbecue sauce, make a delicious, healthy lunch. The
role of “pulled pork” is played by jackfruit – a popular
ingredient in Asian cuisine.

A great low fat detox dish packed full of lively flavour and zing! Use the best

available balsamic vinegar to give a smooth syrupy flavour to the salad so there’s

no need to add oil.

Vegan on the Go by Jérôme

Eckmeier and Daniela Lais.

Published by DK on 1 June,

£12.99. Available to pre-

order on Amazon.

Photography: © Brigitte

Sporrer/DK Verlag

Reprinted from The PlantPure Kitchen: 130 Mouthwatering, Whole Food Recipes

and Tips for a Plant-Based Life by Kim Campbell (BenBella Books, 2017)