PS Tuna Jackfruit Sandwich
Chef: Caryn Dugan, STL Veg Girl
Makes: 6 Servings, 3 c
Prep Time: 15 min
Cook Time: 5 min
Total Time: 20 min
INGREDIENTS
1 can of young green jackfruit in brine
¼ c white onion, minced small
1 clove of garlic, minced
1 stalk celery, cut into 3-4 pieces
1 carrot, cut into 3-4 pieces
1 T raw sunflower seeds
1 c cannellini (white) beans
1 T dulse or kelp flakes (or any dried seaweed you can find, more to taste as needed)
1 T juice from a lemon
1 T sweet pickle relish
2 t Dijon mustard
2 T vegan mayo*
DIRECTIONS
Open the can of jackfruit and toss into a colander.
Add 2 T of water to a hot skillet and begin to sauté the onion. Add the jackfruit to a food processor and pulse until it is broken up into many small pieces. When the onion becomes translucent (about 4-5 min), add in the garlic and continue to cook for 30 seconds.
Transfer the jackfruit to the skillet and allow it to cook until the water is evaporated, and it begins to dry out. Resist the urge to add more water, you want it to dry out, but keep it moving so you don’t let it stick and burn to the bottom of the pan.
As the jackfruit is cooking, add the celery, carrots, cannellini beans and sunflower seeds to the food processor. Pulse until ingredients are nearly minced (a few big chunks is fine). Transfer this mixture to a large mixing bowl. The jackfruit might be done and if so, place that in this owl as well. Add in the dulse or kelp flakes and begin to stir with a spatula or wooden spoon (it may be too hot to touch for a few minutes.) Next add in the lemon, pickle relish, Dijon and finally mayo.
Taste and adjust as needed, remember flavors will develop as it chills. Chill in refrigerator for 2 hrs.
Stack on crusty whole grain bread and garnish with tomato and greens or roll up in a lettuce leaf.
*PBNSG has a “MayNo” recipe by Andrea Seppenni
Caryn Dugan is, "STL VegGirl", a prolific advocate of Whole Plant-Based Living hailing out of St. Louis, MO. In 2008, she lost her beloved dad to cancer and exactly ten weeks later, she too, was diagnosed and successfully treated for her own cancer. Caryn developed insatiable need to learn how the food we put in our body directly affects our health. During reading and researching, meeting with authors, instructors and medical experts in the field of nutrition science and health, Caryn adopted a plant-based whole food diet. The most asked question Caryn receives is, "How do I begin?". Her answer: "A Plant On Every Plate"! After years of traveling both locally and nationally to help others understand the irrefutable health benefits of a plant-based diet, Caryn opened the nation's first plant-based nutrition and culinary education center - the Center for Plant-based Living, where she holds plant-based cooking classes and programs. Share in Caryn’s healthful quest at STL Veg Girl, CPBL (Center for Plant Based Living), Facebook, Instagram, and the new PB Academy.
