Recipe courtesy of The Cove

The Captain Jack

Save Recipe
  • Level: Intermediate
  • Total: 55 min
  • Active: 40 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Jackfruit Mixture:

Two 14-ounce cans jackfruit, preferably organic

2 tablespoons plus 2 teaspoons Jalapeno Blackberry BBQ Sauce, recipe follows

1 teaspoon ground cumin 

Scant 1/4 teaspoon garlic powder 

Scant 1/8 teaspoon freshly ground pepper 

Sandwich:

4 whole-wheat hamburger buns

Vegan Chipotle Mayo, recipe follows

Jalapeno Blackberry BBQ Sauce, recipe follows 

Cole slaw mix, for topping sandwiches 

Pickles, for topping sandwiches 

1 red onion, sliced

Jalapeno Blackberry BBQ Sauce:

2 ounces apple cider vinegar

1 ounce plus 1 tablespoon molasses, preferably organic

1 ounce plus 1 tablespoon blackberry fruit spread 

1 ounce plus 1 1/2 teaspoons agave nectar 

1 ounce gluten-free soy sauce 

3 tablespoons tomato paste, preferably organic

1 tablespoon ketchup 

1 tablespoon onion powder 

2 teaspoons extra-virgin olive oil 

2 teaspoons liquid smoke 

1 teaspoon lemon juice 1 teaspoon Dijon mustard 

1 teaspoon paprika 

1 teaspoon freshly ground pepper 

1/2 teaspoon ground cumin 

1/2 teaspoon salt 

1/4 teaspoon ground cayenne pepper 

1 jalapeno, chopped

Vegan Chipotle Mayo:

1/2 cup organic soy milk

1 cup plus 2 tablespoons organic grapeseed oil

1 tablespoon chipotle in adobo, pureed 

1 teaspoon spicy mustard 

1 teaspoon apple cider vinegar 

1/2 teaspoon freshly ground pepper 

1/2 teaspoon kosher salt 

1/2 tablespoon sriracha

Directions

  1. For the jackfruit: Drain cans of jack fruit and pull apart the fruit. Squeeze out and discard the seeds inside (only the seed pods are usable). Mix seed pods together in a bowl with Jalapeno Blackberry BBQ Sauce, cumin, garlic powder and pepper.
  2. For the sandwich: Preheat a griddle to about 375 degrees F.
  3. Place four 4-ounce scoops jack fruit mixture on the griddle and heat until just a bit caramelized, then flip and cook the other side, about 3 minutes total. Toast buns and sauce one side with Vegan Chipotle Mayo and the other with Jalapeno Blackberry BBQ Sauce. Place a jack fruit patty on each bun and add some coleslaw, pickles and onions to each.

Jalapeno Blackberry BBQ Sauce:

  1. Combine vinegar, molasses, fruit spread, agave nectar, soy sauce, tomato paste, ketchup, onion powder, oil, liquid smoke, lemon juice, mustard, paprika, pepper, cumin, salt, cayenne and jalapeno in a saucepan and whisk together. Cover and simmer over medium heat, stirring occasionally, for 20 minutes. Remove from heat and cool.

Vegan Chipotle Mayo:

  1. Place the soy milk in a food processor, then turn it on low speed. Slowly drizzle in the oil and blend. Pour mixture into a mixing bowl, then whisk in the pureed chipotle, mustard, vinegar, pepper, salt and sriracha until well combined. Refrigerate until ready to use.