Sauerkraut sandwich, you can’t get more into the winter vibes? Traditionally there is a thick slice of ham or a hot dog in between. But we have come up with something else, jackfruit!
Jackfruit is an Asian fruit and is becoming increasingly popular as a meat substitute. Although it is a fruit you can season it very well and it has a bite, so it is great to make a kind of plant-based pulled pork. You can find jackfruit in a jar or can at the shop. The yellow variant is ripe and sweet, it often has sugar water. We are looking for the green for this dish, which is nice and meaty.
- 280 g jackfruit (from jar or can)
- 1 tsp liquid smoke (optional)
- 1 tbsp tamari (or soy sauce)
- 1 1/2 tbsp maple syrup
- 1 tsp (smoked) paprika powder
- 1 tsp cumin powder
- salt and pepper to taste
- 1 shallot
- 2 cloves of garlic
- 1/2 tsp coconut oil
- 2 tbsp tahini
- 1 tbsp water
- 1 tsp mustard
- 1/2 tsp turmeric
- 1 tsp olive oil
- 6 slices of sourdough or gluten-free bread
- 4 pickles
- 100 g sauerkraut
1. Preheat the oven to 200 degrees. Drain the jack fruit and rinse. Then pull into pieces and put in a container. Marinate with the liquid smoke, tamari, 1 tbsp maple syrup, paprika, cumin powder, salt and pepper.
2. Finely chop the shallot and garlic. Heat the coconut oil in a frying pan and fry the shallot and garlic until glassy. Add the jack fruit and fry for 5 minutes. Then spread the jack fruit on a baking tray covered with baking paper and roast in the oven for about 15 minutes.
3. Make a dressing by stirring the tahini, mustard, water, turmeric, olive oil, ½ tbsp maple syrup and some salt and pepper well together.
4. Toast the sandwiches. Spread each sandwich with the tahini dressing. Cut the pickles into slices and place them on half of the sandwiches. Divide the jack fruit above. Finish with the sauerkraut and then add the other sandwich on top. Et voilà, your sandwiches are ready!