In view of the mad hot weather, culinary boredom, and the acquisition of three more tins of jackfruit, I decided to try something different.
In cooler times I would go for the pulled "pork" recipes, and I didn't much feel like anything complicated by breading and frying (which ruled out the Fat Free Vegan's crab cakes). Other recipes used more ingredients than I could be bothered to assemble, leading to a completely lazy recipe as follows.
The results are more delicious than the (lack of) effort deserves. Also better than it looks - I won't spell out the analogies.
You will need - a bowl, and a processor/blender (I used my Vitamix).
Into the machine add:
- 1 tbs Dijon mustard
- 1 tbs Old Bay seasoning (I found a low sodium version at USA Foods)
- 1 tbs apple cider vinegar
- 1/2 tbs vegan "fish" sauce
- 1/2 tbs Bragg's
- 1 finely scissor'd up length of kelp
- 2 dry bay leaves
- a dash of smoked paprika
- 1 tbs nutritional yeast
- 1 can corn kernels
Drain the jackfruit into a bowl, and pull the lumps into small bits/shreds. Add to the corn mixture and process on low speed for about 30-60 seconds. Again, just to combine and still with texture.
And that's it.
Obviously this could be used to make tuna sandwiches, if that's your thing, but I also suspect it would be a good mimic for spicy tuna sushi rolls and so forth.