CANNED JACKFRUIT NEAR ME RECIPES

Steps:

• Preheat oven to 350 degrees.
• In a large pan, saute minced garlic in olive oil (or water) over medium heat for about 1 minute, then add in diced yellow onion, red pepper, and green pepper. Cook until soft. Add salt and pepper to taste.
• Once the peppers, onions, and garlic are soft, add in the BBQ Jackfruit and combine with other ingredients. Break up large chunks with a fork. 
• Add in spices and tomato sauce. Cook on medium heat for about 5-7 minutes, until all ingredients are fully combined. 
• On a clean surface lay out empanada discs, then add about 1 tablespoon of BBQ Jackfruit filling to each disc. Seal the edges with a dab of water, fold over each disc so that the edges are touching, and press closed with a fork (or fold the corners as I did to create a neat design).
• Once complete, brush the dough with melted vegan butter (optional). 
• Place the empanadas on a baking pan evenly spaced (I lined mine with parchment paper to avoid sticking). Cook for about 30 minutes or until lightly browned. Remove from the oven and enjoy!
• Avocado Ranch Dipping Sauce

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir onion and garlic until slightly softened, about 3 minutes. Add jackfruit; cook and stir until lightly browned and relatively free of moisture, about 10 minutes.
• Transfer jackfruit mixture to a slow cooker; cover with barbeque sauce. Cook on Low, stirring occasionally, until jackfruit shreds easily with a fork, about 6 hours.