Pulled Jackfruit with Slaw and Gluten-Free Cornbread - alive magazine

Name: Pulled Jackfruit with Slaw and Gluten-Free Cornbread - alive magazine
Ingredients: 3 Tbsp (45 mL) extra-virgin olive oil, plus more for pan; 1 1/4 cup (310 mL) quick-cooking cornmeal; 3/4 cup (180 mL) chickpea flour; 1 tsp (5 mL) baking powder; 1 tsp (5 mL) baking soda; 1 cup (250 mL) unsweetened almond milk; 1/4 tsp (1 mL) salt; 1/2 cup (125 mL) water; 2 tsp (10 mL) cider vinegar; 2 - 20 oz (565 g) cans young green jackfruit in water (not syrup); 1/2 cup (125 mL) vegan low-sodium BBQ sauce; 4 cups (1 L) finely shredded cabbage; 1/2 cup (125 mL) finely chopped fresh cilantro; 1/4 cup (60 mL) vegan mayonnaise; 2 Tbsp (30 mL) lime juice

www.alive.com

You can follow a plant-based diet and still enjoy a southern barbecue feast thanks to jackfruit, an Asian tree fruit most readily available canned.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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