Instructions

1. 1

   Prep the jackfruit: Trim core pieces and shred the jackfruit with your hands or forks into rib-like strips.

2. 2

   Sear aromatics: Heat oil in a large skillet over medium heat. Sauté onion until soft, ~5 min. Add garlic, cook 1 min.

3. 3

   Brown the jackfruit: Add shredded jackfruit and cook 6–8 min, pressing to brown edges.

4. 4

   Make sauce: In a bowl whisk ketchup, apple cider vinegar, molasses, maple syrup, brown sugar, Dijon, smoked paprika, chipotle, cumin, soy sauce, water, salt, pepper, and cayenne.

5. 5

   Simmer: Pour sauce into skillet, stir to coat. Reduce heat to low, cover and simmer 15–20 min until flavors meld, stirring occasionally. Uncover and cook extra 5–10 min to thicken.

6. 6

   Finish: Stir in vegan butter if using, adjust salt/sweetness. For extra char, broil coated jackfruit on a lined sheet 3–5 min per side.

7. 7

   Serve: With collard greens and cornbread or on a bun with slaw.

8. 8

   If using dried beans: soak overnight and simmer until tender (1–1.5 hr). If canned, skip to step 3.

9. 9

   Crisp tempeh: Steam or simmer tempeh 10 min to remove bitterness, then pat dry. In a skillet, heat oil and sauté tempeh until golden. Add 1 tsp smoked paprika and 1/2 tsp Creole seasoning while cooking, plus liquid smoke, then remove and set aside.

10. 10

    Sauté mirepoix: In same pot, add onion, celery, bell pepper; cook until soft. Add garlic and cook 1 min.

11. 11

    Combine & simmer: Add beans, tempeh, bay leaf, thyme, remaining spices, broth, crushed tomatoes (if using), soy sauce, and molasses. Simmer gently 20–30 min to marry flavors; add water if needed. Taste and adjust seasoning.

12. 12

    Finish: Stir in vegan butter for richness and garnish with scallions. Serve spooned over rice.

13. 13

    Brown mushrooms: In a hot skillet with 1 tbsp oil, sear mushroom pieces until golden and edges crisp; set aside.

14. 14

    Sauté aromatics: In a large pot, heat remaining oil and sauté onion until soft. Add garlic and cook 1 min.

15. 15

    Add greens: Add collards in batches, letting them wilt before adding more.

16. 16

    Braise: Add broth, soy sauce, vinegar, smoked paprika, red pepper flakes, salt and pepper. Cover and simmer 20–30 min until tender.

17. 17

    Finish: Stir in mushrooms and vegan butter, simmer 2–3 min. Adjust seasoning and serve.

18. 18

    Make flax egg: Mix flaxseed + water, set 5 min.

19. 19

    Mash beans: Roughly mash black-eyed peas leaving some texture. Stir in onion, cornmeal, flour, flax egg, herbs, spices, salt and pepper. Chill 15–20 min to firm.

20. 20

    Form cakes: Shape into patties, dredge lightly in cornmeal.

21. 21

    Fry: Heat oil in skillet and fry cakes 3–4 min per side until golden and crisp. Drain on paper towels.

22. 22

    Make remoulade: Whisk remoulade ingredients. Serve cakes warm with sauce.

23. 23

    Preheat oven to 350°F (175°C). Press crust ingredients into an 8x8 pan and blind-bake 10–12 min until golden.

24. 24

    Whisk filling ingredients until smooth, pour over crust.

25. 25

    Mix pecans with maple syrup and scatter on top.

26. 26

    Bake 30–35 min until filling set. Cool, chill, slice.