Summertime and barbecue go hand in hand. You don't have to feel left out if you're plant-based.
As much as I dislike summer (I HATE hot weather), I love good barbecue. And summertime is the time for barbecuing. I have been to several cookouts this year and have had to skip the main dish because I can't eat meat. Well, I can, but I choose not to. And although I have no regrets about my lifestyle choice, I do miss the taste of barbecue and before this summer, I thought that part of my life was completely over. Until I tried barbecued jackfruit. A good friend had been telling me to try it and I finally did. I got some prepared barbecued jackfruit from Whole Foods and made my own egg-free potato salad and I was immediately back in the barbecue game! I had passed it over numerous times before because I honestly thought it was meat even though the little sign clearly said it wasn't. It smelled so much like barbecued meat that I thought Whole Foods had made a mistake and I wasn't taking any chances!
This stuff is truly amazing. The texture is very much like pulled meat but just slightly more tender (which isn't a bad thing). The sauce was "ok". I say "ok" because I like a thicker, sweeter barbecue sauce and the one on the Whole Foods jackfruit is thinner and more tart than sweet. But no worries - I simply added a little Sweet Baby Ray's to it and that took it to the level I was looking for.
Here are the ingredients for my potato salad. I'm going to assume that you know how to make potato salad and I make most of my plant-based dishes to-taste so my recommendation is to start with a little of each ingredient and adjust until it tastes like you want!
Vegan Dill Potato Salad
Two (2) boiled potatoes, cooled and cubed
Salt
Yellow mustard
Turmeric (I put this in just about everything)
Dill
Chopped dill pickles
Chopped onions
Vegan mayo of choice
Mix everything together and chow down with your barbecued jackfruit. Yum!!