Buffalo Jackfruit Grinders + BEETxBEET Giveaway!
I love the vegan clothing and awareness company BEETxBEET and that they stand up for our animal friends, but I love owner, activist and girl boss Jacky Wasserman even more. We've been friends for a few years now after meeting at a vegan Oktoberfest and interviewing her about her company back where she first started. She works her ass off saving animals and making rad clothing, which has expanded from a few humble t-shirts to hats, notebooks and sometimes even customized cup cozies! She's had some great new, clever shirts come out lately so we decided to team up and create a recipe based on each of her most popular styles - and pair them each with a giveaway of the t-shirt itself! We made some great meals we think you guys are going to love - and then got to eat them ALL. Haha, but only to make sure they tasted perfectly before we shared them. Promise. (Ahh, the life of a food blogger. It's rarely glamorous, but it is full of taste-tests!)
Today we're rocking Jackie's clever, 'It's not you, it's MEAT' shirt. It is available in Men's + Women's styles, and is the softest cotton tee almost EVER. We paired it with a Buffalo Jackfruit Sandwich because it is the perfect sandwich for a protein-head - and it totally MEAT-free! This sandwich is spicy, tangy, crunchy, filling and fresh - you'll be craving another one for weeks afterward!
You can get the recipe by scrolling down a bit. To enter the giveaway to WIN your very own 'It's not you, it's MEAT' tee, scroll all the way down to the bottom of the page and fill out the widget. We'll let the widget randomly choose one winner and we'll email that person directly for size information + gender preference. GOOD LUCK!
1 teaspoon coconut oil
2 - 20 oz. cans of jackfruit (use plain or brined, not in syrup)
1/2 cup hot sauce (we used Frank's Red Hot)
3 cups broccoli slaw (store bought OR just shredded broccoli, carrots + red cabbage)
1 tablespoon olive oil
1 tablespoon lemon juice
pinch of salt
4 demi baguettes or ciabatta rolls
vegan mayo, for spreading
Heat the coconut oil in a frying pan over medium heat. Toss the jackfruit in a pan with the hot sauce. Cook them together over medium high heat, stirring regularly, for about 12-15 minutes or until the jackfruit begins getting a bit crispy and hot.
While the jackfruit cooks, pour the broccoli slaw mixture into a mixing bowl with the olive oil, lemon juice and pinch of salt. Toss to coat everything evenly and set aside. Slice the ciabatta rolls or baguettes and smear about a little vegan mayo onto one side.
When the jackfruit is done and cools slightly, scoop it onto the rolls and top with the slaw and other half of the bun. Serve immediately or wrap in paper and take 'em along on a picnic lunch. Either way, enjoy!
Leftover jackfruit stays good in the fridge for up to a week.