Being bad never tasted so good! This uniquely vegetarian riff on a classic street-food fave will leave you so totally satisfied, you won't miss the meat. Shout out to our friend (and talented food maven) Rebecca Coleman for the inspiration for this recipe! Be sure to check out her food blog, Cooking By Laptop, and go pre-order her forthcoming cookbook, Aquafabulous!
Ingredients:
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3-4 sweet potatoes, cut into wedges 1 tablespoon neutral cooking oil salt and pepper, to taste 1/2 teaspoon paprika 1/2 teaspoon garlic powder 1 can jackfruit, in brine 1/4 cup ketchup 4 teaspoons Worcestershire sauce |
1 teaspoon light brown sugar 2 tablespoons Tabasco 1 jalapeno, sliced 1 roma tomato, diced 1 green onion, sliced 1/8 cup black beans 1/8 cup corn kernels sour cream / yogurt, optional |
Method:
Heat oven to 400. Prepare a cookie sheet lined with foil. Toss potatoes with oil, salt, pepper, paprika and garlic powder. Spread them evenly on the pan.
Bake, uncovered, for 35-45 minutes, turning half-way. Meanwhile, in a medium bowl, combine ketchup, Worcestershire sauce, brown sugar and Tabasco. Mix well and set aside.
During the last 10 minutes of the fries in the oven, heat a frying pan on medium. Drain the jackfruit from the brine, and place in the pan with the BBQ sauce. Toss to combine, cooking for 3-5 minutes until warmed through.
Assemble fries on a platter, and top with cooked jackfruit, and desired toppings (we used jalapeno, tomato, green onion, black beans and corn). Serve immediately.
Adrian Harris and Jeremy Inglett are the founders and owners of Food Gays Media.
