BBQ Jackfruit Stuffed Baked Potatoes

Ingredients

• 4 large floury baking potatoes (like Russet and King Edward)
• 1 tbsp olive oil
• a little salt
• 1/4 head red cabbage (approx. 10.5 oz or white cabbage)
• 1-2 tbsp red wine vinegar (or white vinegar)
• 1 tbsp olive oil
• 1/2 tsp salt
• 14 oz jackfruit (drained, or sub shiitake or oyster mushrooms shredded into strips)
• 1-2 tbsp oil (for frying)
• 2 red onions (halved and cut into rings)
• 3 cloves of garlic (chopped)
• 1 tsp paprika powder
• 1/2 tsp chili powder (or to taste)
• 1-2 tbsp tamari or soy sauce (or coconut aminos, optional)
• 1 tbsp tomato paste
• 1/2 cup barbecue sauce
• salt & pepper (if needed)
• vegan tzatziki (or aioli dip)
• tomatoes (finely diced)
• pickled hot peppers
• parsley (or cilantro)
• scallions (finely sliced)
• chili flakes

Instructions

1. 1

   --- Baked potatoes ---

2. 2

   Preheat the oven to 428 °F (220 °C). Wash and dry the potatoes thoroughly, then prick them a few times with a fork. Rub with olive oil and a little salt, then wrap in parchment paper (or aluminium foil) and bake for about 60 minutes, depending on size.

3. 3

   --- Red cabbage salad ---

4. 4

   Finely slice the red cabbage using a mandoline or sharp knife and place the shreds in a bowl. Add red wine vinegar, olive oil, and salt and massage briefly. Set aside.

5. 5

   --- Pulled Jackfruit ---

6. 6

   Rinse the jackfruit thoroughly in a sieve, then drain and pat dry. Cut off the hard parts of the jackfruit and chop it finely. Pull apart the remaining tender parts using your fingers or two forks.

7. 7

   Heat a little oil in a large frying pan and sauté the onions for 2-3 minutes. Then add the garlic and sauté for another minute. Now add jackfruit, paprika powder, and chili powder and sauté for about 3-4 minutes, stirring occasionally. Add Tamari and tomato paste and cook to reduce briefly. Then stir in the barbecue sauce, cover the pan and simmer over low heat for about 5-10 minutes (add a little water if needed).

8. 8

   Then taste and season with salt and pepper if needed.

9. 9

   --- Assemble Kumpir ---

10. 10

    Remove the potatoes from the oven and cut them in half so that they still hold together at the bottom. Loosen the insides a bit using a fork and spread the Pulled Jackfruit mixture with the red cabbage on top of the potatoes. Top with vegan tzatziki, tomatoes, hot peppers, fresh parsley, scallions, and chili flakes if desired!

11. 11

    Enjoy!