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1-2 cans of jackfruit, pour from can and strain liquid
Soak in spring water for at least 10 minutes and strain again
Press with a paper towel to release excess water
Cut and shredded with a fork and knife for desired consistency
1 teaspoonful onion powder
1 teaspoonful garlic powder
½ teaspoonful sea salt
1 teaspoonful smoked paprika
1 teaspoonful chili powder
***infusion option here
Grind 1 tablespoonful of salvaged, decarbed canna oil flower
Mix the flower with the spices
Store in a tightly close container for up to 3 months
Label infused spices to avoid unintended consumption
Marinade the seasoned jackfruit
1 french roll or bread of choice, cut open
1-2 medium sized tomatoes, washed and sliced
1 head of romaine lettuce, or lettuce of choice washed and air dried
1 red onion, peeled and sliced
1 bunch sprouts OR 1 bag of fresh cabbage slaw veggies
Sprouts should be soaked in a capful of apple cider vinegar & 1 cup spring water for 15 minutes, paper towel pressed and air dried
BBQ sauce,***infusion option
mix in 2 tablespoonfuls of canna oil per ½ cup of sauce
Vegan mayonnaise *optional
- Gather the ingredients. Review and complete the PREP IT steps. Preheat the oven for 350 degrees or use a toaster oven to toast bread for the sandwiches.Put the bread on a baking sheet lined with parchment paper.
- If using jackfruit with infused seasoning, make sure to label nd separate
***For infused BBQ sauce option: Separate ¼ cup bbq sauce, add 2 tablespoons of canna oil to the separated sauce and stir while warming on low over the stove for 3-5 minutes. Label infused barbecue sauce to avoid unintended consumption.
3. Place bread in the oven or toaster for desired length of time.
4. Once bread is lightly toasted, line the bread up on plates or a serving tray. Spread vegan mayonnaise on the bread, then top with sprouts or slaw, marinated jackfruit, sliced tomato, sliced onion and lettuce.
5. Drizzle infused BBQ sauce if desired, or add non-infused sauce.
6. Enjoy sandwiches immediately or wrap and save for a summer picnic