Reduced Sugar Sweet Tea Pulled Jackfruit

Reduced Sugar Sweet Tea Pulled Jackfruit

Directions

Sugar-Free Sweet Tea Pulled Jackfruit

Place a medium saucepan over moderate heat.

Add the oil and onion, stirring periodically until softened and aromatic.

Introduce the garlic and tea leaves next, cooking until golden all over.

Give it time, because this could take 10 – 15 minutes to properly brown.

Stir in the Erysweet and then quickly deglaze by pouring in the lemon juice, vegetable stock, and soy sauce all at once.

Thoroughly scrape the bottom of the pan to make sure that nothing is sticking and burning.

Add the jackfruit, rosemary, and pepper next, stirring gently to incorporate without splashing.

Turn down the heat to medium-low and simmer until most of the liquid evaporates; about 20 – 30 minutes.

Use the side of your spatula to roughly mash/shred the jackfruit once it’s fork-tender.

For the Slaw

Toss the scallions, ginger, lemon juice, vinegar, and salt into your blender.

Pulse to break down the more fibrous aromatics, pausing to scrape down the sides of the container if needed.

With the motor running, slowly stream in the olive oil to achieve a creamy emulsification.

Pour the dressing over the cabbage and carrots in a large bowl, mixing to thoroughly coat all of the veggie shreds.

To serve

Lightly toast the buns and top with generous spoonfuls of the stewed jackfruit and slaw. Devour immediately!

These are unapologetically messy sandwiches, so don’t be afraid to dive right in trying to be dainty about it.

The buns will only grow progressively more soggy once fully assembled.

Enjoy!

Sweetener Notes: For no-added calories, try using: MonkSweet+, Steviva Blend, or SteviaSweet! If you desire a reduced-sugar option, use CocoSweet+ or Fructevia.

Reduced Sugar Sweet Tea Pulled Jackfruit

  

November 28, 2017

  • Prep: 5 mins
  • Cook: 15 mins
  • Yields: 4 servings

Ingredients

Sugar-Free Sweet Tea Pulled Jackfruit

1 tbsp olive oil

1/2 medium red onion (thinly Sliced about 1 cup)

2 cloves garlic (minced)

1 tsp black tea leaves

1/4 cup Erysweet

1/4 cup lemon juice

1/4 cup vegetable stock

2 tbsp soy sauce

14 oz. young jackfruit (drained and rinsed)

1/2 tsp dried rosemary, (crushed)

1/4 tsp ground black pepper

Ginger-Scallion Slaw

1 cup scallions (roughly chopped)

1 inch fresh ginger (peeled and chopped)

2 tbsp lemon juice

2 tbsp rice vinegar

1/4 tsp salt

1/4 cup olive oil

1/2 medium head green cabbage (shredded about 6 cups)

1 cup shredded carrots

00:00

Nutrition Facts

Serving Size1 serving
Calories590
Sodium960mg
Protein13g
Cholesterol75mg
Sugar26g
Total Fat28g
Saturated Fat4.5g
Trans Fat3g
Total Carbohydrates90g
Dietary Fiber7g


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