YIELD: 4-6 sliders
dairy, egg, soy and gluten free, vegan
1 tablespoon coconut oil
1 shallot, diced
1 cup organic ketchup
1/2 cup organic molasses
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1-2 teaspoons mesquite powder
1/3 pineapple, skinned / cored, chopped
1 (20 ounce) can jack fruit, drained
5-6 porcini mushrooms, wiped clean and sliced thin
In saucepan, saute shallot in coconut oil. Set aside to cool.
Drain jack fruit, place in large bowl. Using two forks, shred jack fruit into smaller pieces (or chop with knife). Add sliced mushrooms, combine with jack fruit.
In blender, combine ketchup, molasses, vinegar, mustard, mesquite, and pineapple. Blend until combined completely. Add this mixture to jack fruit, stirring to combine and coat completely.
Return to saucepan, over medium heat, stirring continually for several minutes until heated through.
Serve as sliders, over mac and cheese, stuffed into a burrito (with mac and cheese or breakfast scramble), eat with a fork out of the pan while standing at the stove. The delicious possibilities are endless…
repost from Spabettie