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