Jackfruit & Chickpeas with Strawberry BBQ Sauce–Vegan

Hey everyone!  Here in the USA we are going into a holiday weekend, and also in many places the unofficial start of summer.  If your summer is anything like mine that means getting together with friends to enjoy the warm weather and good food.  While many people associate barbecues with the animal-based menu items, we vegans know how to make you lick a plate clean, too. 😉

I’ve got another recipe inspired by our fresh-picked strawberries from a few weeks ago–a strawberry-based BBQ sauce!  Many sauces have a sweet element to them, so why not use fruit instead of excessive amounts of processed sugar?  Why not indeed, it turned out to be a fantastic concoction.  The strawberries were perfectly ripe to add a little sweetness, but also a tart component to bring a little brightness.  Combined with the smoky paprika and spicy chipotle peppers it came out to be an excellent sauce for some young jackfruit.

I have come to really enjoy the jackfruit as a component of a tasty meal, but tend to find it too light to eat on its own as a main dish.  That’s why I added the chickpeas to mine.  I wanted to make it just a bit heartier and more filling, but you could definitely double the jackfruit and use two cans if you want to omit the beans.  The sauce would also be delicious on baked beans or tempeh, as well!

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Strawberry BBQ Sauce

  • 2 cups halved strawberries
  • 1-2 chipotle peppers in adobo sauce (depends on how spicy you want it)
  • 3 tablespoons organic tomato paste
  • 2 tablespoons blackstrap molasses
  • 2 tablespoons low-sodium tamari or liquid aminos
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons smoked paprika
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • dash of cayenne (optional)

Put everything in a blender and process until smooth.  Taste and adjust seasoning to your liking.

Pour into a pan and bring just to a boil.  Reduce heat and simmer on low for 10-15 minutes.

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I used a larger skillet to cook mine, then I added:

  • 1 can green, young jackfruit, rinsed & chopped
  • 2 cups cooked chickpeas

Simmer for an additional 10 minutes to let all of the flavors soak in and cook everything through.  If you are making for a crowd, I would double the recipe as this made about 6 full portions for us.

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I am definitely going to whip this together again at least once this weekend to share with friends.  Stay tuned tomorrow for the potato salad that I also made to go with this meal for another great idea for a dish to bring to your next cookout or party!

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Author: plantstoplanks

Personal trainer, nutrition and wellness consultant, plant-based cook, avid runner and book-lover. :)

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