Buffalo Jacks

Serves: 4
This recipe is vegetarian and can be made vegan by using plant-based yogurt in the slaw.

Jackfruit Ingredients

• 2 (10 ounce) cans Jackfruit- strained and rinsed
• 2 Tbsp olive oil 
• 1 Tbsp garlic powder
• 1 tsp paprika 
• 1/2 cup veggie broth 
•  1/4 cup water, milk or nut milk + 1 Tbsp cornstarch mixed in (for thickening) (using milk will make it a little creamier)  
• 1/4 cup of your favorite Wing Sauce 

Dressing

1. In a medium skillet, heat 1 Tbsp olive oil on medium heat
2. In a bowl, combine jackfruit, 1 Tbsp olive oil, garlic powder and paprika and toss so the jackfruit is evenly coated
3. Add the jackfruit to the skillet and cook for about 7 minutes until the fruit begins to brown 
4. Add veggie broth to the skillet and simmer for an additional 15 minutes on medium-low heat until the broth has almost evaporated 
5. Add cornstarch water and wing sauce to the pan and cook an extra 8-10 minutes until the sauce is your desired consistency 

Carrot + Celery Slaw Ingredients

• 1 cup carrots
• 1 cup purple cabbage
• 1/2 cup celery

Sauce:

• 1/2 cup plain greek yogurt
• 1 Tbsp apple cider vinegar
• 1/2 Tbsp mustard 
• 1 tsp garlic powder
• 1 Tbsp honey
• 1/4 cup water + more if needed 
• Squeeze of lime juice
• Salt + Pepper to taste 

Directions

1. Using a cheese grater or food processor, shred carrots, purple cabbage and celery 
2. In a small bowl, combine yogurt, water, vinegar, mustard, garlic powder, honey, lime, salt and pepper and mix together. The dressing should be a thin, runny consistency so it coats the slaw evenly. Add more water if the dressing is too thick. 
3. Pour the dressing over the shredded veggies and toss until the veggies are evenly coated with dressing