Pulled Adobo Jackfruit Sandwich
 
 
Raw Vegan Culinary Course
Author:
Ingredients
Focaccia Bread
  • 3 cups Plain Flour
  • 1¼ cups Warm Filtered Water
  • 3½ TBSP Extra Virgin Olive Oil
  • 1½ TBSP Fresh Rosemary Leaves
  • 2 tsp Dried Yeast
  • 2 tsp Coconut Sugar
  • 2 tsp Himalayan Salt
  • 2 Garlic Cloves, chopped
Pulled Jackfruit Adobo
  • 2 Tins of Young Green Jackfruit
  • 1 Big Yellow Onion
  • ½ cup Soy Sauce
  • ½ cup Filtered Water
  • 2 TBSP White Vinegar
  • 2 TBSP Coconut Sugar
  • 2 TBSP Extra Virgin Olive Oil
  • 1 Medium Onion, sliced
  • 4 Garlic Cloves, chopped
  • 1 Dried Bay Leaf
  • Salt and Pepper to taste
Filling and Extras
  • Cucumber
  • Tomatoes
  • Mashed Avocado
  • Fried Button Mushroom
Instructions
Focaccia Bread
  1. Mix water, yeast, sugar and 2 tablespoons of EVO oil in a small bowl, and set aside in a warm, draught-free place for 5 minutes or until frothy.
  2. Place flour and half of the sea salt in a separate bowl, make a well in the centre and pour in the yeast mixture.
  3. Mix it all together with a wooden spoon, then use your hands to bring the dough together in the bowl.
  4. Turn onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic.
  5. Brush a bowl with oil to grease it, place the dough and cover it with a plastic wrap or a damp tea towel.
  6. Set aside in a warm, draught-free place for 45 minutes or until doubled in size.
  7. Heat the oven to 200°C. Brush a 20x30 cm Swiss roll pan with the remaining EVO oil.
  8. Press down the centre of the dough with your fist, turn it onto a lightly floured surface and knead for 2 minutes or until dough is elastic and has returned to original size.
  9. Place the dough on the oiled pan, cover it with a damped tea towel and set aside in a warm, draught-free place for 20 minutes or until doubled in size.
  10. Brush the dough with a bit of EVO oil and sprinkle over rosemary, garlic and remaining salt.
  11. Bake in oven for 25-30 minutes or until golden brown.
Pulled Jackfruit Adobo
  1. Heat EVO oil in a large frypan over low heat.
  2. Slice the onion, add it to the frypan and cook very slowly, stirring occasionally to prevent it from catching.
  3. When the onion slices are softened and tinged golden, add garlic, jackfruit, soy sauce and water, and cook them over low heat for a further 5-10 minutes, stirring occasionally.
  4. Add bay leaf, vinegar, and simmer it for about 2 minutes.
  5. Add the sugar, salt and pepper. Cover the pan and cook until the jackfruit is tender and easy to pull apart.
Plating
  1. Cut the focaccia into desire size and then slice it in the middle.
  2. Spread the mashed avocado on one half of the focaccia.
  3. Add the pulled jackfruit adobo, caramelised onion and fried mushroom.
  4. Cover it with the other half, place a cucumber slice and tomato on top, and keep together with a wooden skewer.
  5. Serve with vegetable salad, grapes and aqua fava biscuits.
Notes
I was inspired to do my version of Filipino adobo, which is a Filipino's all time favorite, but instead of using pork or chicken, I used the jackfruit. Adobo is typically eaten with rice. I took this photo at the beach while celebrating Australia day with my family. They loved my version of adobo and could not believe I did not use any meat.
Recipe by The Raw Food Institute of Australia at https://therawfoodinstituteofaustralia.com/pulled-adobo-jackfruit-sandwich/