Ingredients: Serves 3-4 for 3 meals
1 tablespoon coconut oil
1 red onion, thinly sliced
3 cloves garlic, minced
3 cans jackfruit, drained and rinsed
1 teaspoon black pepper (to taste)
½ teaspoon salt (to taste)>
½ teaspoon cayenne pepper (to taste)
¼ teaspoon cumin
Cashew Butter Sauce
60 grams cashew butter
3 tablespoons coconut aminos
1 tablespoon olive oil
2 tablespoons lemon juice
1 tbsp finely grated ginger
½ teaspoon black pepper
Water to thin if needed
To prepare the jackfruit, heat the coconut oil in a large frying pan over medium heat. Once the pan is hot, add the onion. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
Add the garlic, jackfruit, and spices to the pan. Cook, stirring occasionally, for another 5 minutes. Shred the jackfruit using the back of a wooden spoon.
For the sauce, add all of the ingredients to a jar or container and shake to mix well. Add water if necessary to thin to a pourable consistency.
Pour the sauce over the jackfruit mixture and stir well to coat. Taste and add seasoning if needed.
This can be refrigerated for up to 3 days in a sealed container and reheated in a frying pan for any of the recipes if desired.