A flavorful plant-based recipe using TVP, jackfruit, and an array of seasonings to create a savory meat alternative, perfect for your summer BBQ gatherings.
1. Preheat your oven to 375°F (190°C).
2. **Prepare the Vegan Ground Base:** Begin by heating your vegetable broth to a slight boil. Pour the hot broth over the TVP in a bowl to rehydrate it. While the TVP rehydrates, combine the avocado oil, all-purpose flour, nutritional yeast, 2 tbsp umami seasoning, flax seed, 1 tbsp soy sauce, 1 tbsp molasses, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp smoked paprika, and 1 tsp liquid smoke in a large bowl until well combined (this is the Umami Mix).
3. Next, add the hydrated TVP, 0.5 cup panko bread crumbs, and 0.5 cup A1 sauce to the large bowl with the Umami Mix. Combine until a large ball forms and set this prepared mixture aside.
4. **Prepare Main Ingredients:** Drain and rinse the two cans of jackfruit thoroughly.
5. **Prepare Spice Blend:** In a separate small bowl, combine 2 tbsp vegan Worcestershire, 1 tsp liquid smoke, 1 tbsp brown sugar, 1 tsp onion powder, 2 tsp garlic powder, 1 tsp mustard powder, 0.5 tsp paprika, 0.25 tsp cayenne, and 0.25 tsp smoked paprika.
6. **Combine All Ingredients:** To a large bowl, add the prepared Vegan Ground Base (from step 3, or use 1 package of Impossible meat as an alternative), the drained jackfruit, 0.25 cup white onion, and the entire prepared Spice Blend. Mix all ingredients until thoroughly combined.
7. **Shape and Bake:** Transfer the mixture to a lined, lightly oiled baking sheet. Shape the mixture to your desired look, creating lines or scoring in the mixture but do not cut all the way through.
8. Bake uncovered at 375°F (190°C) for 1 hour and 10 minutes.
9. Take the dish out of the oven, evenly add 0.75 cup BBQ sauce over the top, and bake for another 20 minutes.
10. Remove from oven and enjoy!
