Your lunchroom favorite goes vegetarian. Slow-cooked green jackfruit adds texture without compromising flavor. Pop this in the slow cooker in the morning, and you'll have thick and tangy sloppy Joes by lunchtime. Serve with pickles and vegetable chips. No hairnet required.
Ingredients
- vegetable oil: 1 Tbsp
- onion: 0.5 cup (diced)
- red bell pepper: 0.5 cup (diced)
- green jackfruit in brine: 1 can (16 ounce can, drained)
- plain tomato sauce: 2 cups
- brown sugar: 2 Tbsp
- ½ tablespoons brown mustard: 1 piece
- tomato paste: 1 Tbsp
- Worcestershire sauce: 1 Tbsp
- sriracha sauce: 1 Tbsp
- white vinegar: 1 tsp
- garlic powder: 0.5 tsp
- parsley: 0.5 tsp (dried)
- salt and ground black pepper: (to taste)
- hamburger buns: 6 piece
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, and bell pepper and cook until slightly softened, 3 to 5 minutes. Turn off Saute function and add jackfruit in a single layer on top of vegetables.
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Whisk tomato sauce, brown sugar, mustard, tomato paste, Worcestershire sauce, sriracha sauce, vinegar, garlic powder, parsley, salt, and pepper together in a bowl. Pour this mixture evenly over jackfruit in the pressure cooker. Close and lock the lid; choose the Slow Cook option and set the timer for 4 hours.
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Toast hamburger buns and serve topped with cooked jackfruit.
