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.
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.
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!
Serving Size 1 serving
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.