THIS SWEET JACKFRUIT SANDWICH IS HEAVENLY

Outrageous pretzel bun sweet jackfruit sandwich with savory potato fries on #LunchBreakLIVE! Plate It Healthy and O’nita Lee Foods, LLC Founder & CEO Dr. Tionna L. Jenkins, Ph. D., MPH, creates this satisfying meal for us and shows us how simple and delicious it is to eat plant-based and cruelty-free!  Let’s take a look at how she put together this irresistible meal…

EXPERIENCED IN ALL THINGS HEALTH!

A public health leader, consultant, entrepreneur, and plant-based specialist, Dr. Tionna L. Jenkins, has over 15 years of public health experience and is dedicated to helping communities, organizations, and individuals towards improving the lives of people.

As the Founder & CEO of Plate It Healthy and O’nita Lee Foods & Products, LLC. she leads this public health and wellness firm created to share delicious plant-based and vegan meals, prevention strategies, promising practices, and policies through a service-based business model; offering consultative services, cooking courses, and producing consumer-packaged-goods (CPG) sold via e-commerce retail and wholesale, specializing in small-batch jams, granola, and sauces.

Dr. Jenkins has been featured in national and local publications through both traditional and social media outlets, such as Heart & Soul Magazine, Ebony Magazine, FIT Arkansas, Soiree Magazine, Arkansas Money & Politics, Arkansas Democrat-Gazette, KATV, Channel 7, Good Morning Arkansas, KTHV-Channel 11, The Vine, KARK, News Channel 4.

Additionally, Dr. Jenkins has been a featured guest and contributor on large social media platforms like Plant-Powered Sista’s, Afro-Vegan Society, Femme Fit Fitale, Black Women Losing Weight and Black Woman Transformation, celebrity chef Babette Davis and Terrah Bennett Smith podcast, “Sunday Bites and Tidbits in partnership with JaneUnChained News Network.

Dr. Jenkins’s plant-based journey started 7 years ago when her scariest encounter of wearing a heart monitor because of increased tightening, chest pain, and stress levels were at an all-time high.   Knowing that her family had a history of chronic disease (e.g., heart disease, diabetes, etc.) and that her paternal grandfather and father passed away at a very young age, she knew she had to do something different and so she did.

It was also through embracing this lifestyle, she was able to lose over 80-pounds and promote a healthier lifestyle where she now consults and teaches the blueprint to both individuals and corporations on how to integrate and transition.

Dr. Jenkins earned a Ph.D. in public policy from the University of Arkansas, an MPH from the University of Arkansas for Medical Sciences, and a B.S. from Philander Smith College. She also holds a non-profit graduate certification from the University of Arkansas at Little Rock and certifications from both T. Colin Campbell Center for Nutrition Studies at Cornell University (New York) and Emory University (Georgia) in plant-based nutrition and diabetes management.

She has been recognized for her achievements and held numerous national and local board appointments, including the U.S. Department of Health & Human Services Health Equity Council, a subject matter expert in diversity, equity and inclusion (DEI)  by the Alliance for Reaching Community Health Equity, Arkansas Business 40 Under 40, a national fellow for Association for Black Foundation Executives (ABFE), and currently serves on the Board of Directors for Arkansas Children’s Hospital and Board of Trustee member for Philander Smith College.

Stay in touch with her on social media:

IG:  @drtionnajenkins.  @OnitaLeeFoods.

Facebook: @PlateItHealthy.    @OnitaLeeFoods

www.plateithealthy.com is her website for cookbooks, wellness shirts, and to inquire about cooking courses and consultations.

www.onitaleefoods.com is her website for her food product line of jams, granola, and sauces.  Sign up to get on the email list for pre-sale notifications.

LET’S GET THE INSIDE SCOOP ON THIS JACKFRUIT SANDWICH

This dish is super fun, delicious, and easy to make!  All you need are simple ingredients and the wonderful sauce and slaw that will be added and BOOM… all of your family will enjoy!  So, today, meet your new summer staple for cook-outs & parties. With a special twist of sweetness, even if they are not plant-based or vegan, they will be hard-pressed to turn away from this jackfruit masterpiece!

See Also

Buffalo Cauliflower Wings With a Kick!

Jackfruit is so versatile, either fresh or canned, it is an amazing plant that can be used as a substitute for meat (pulled pork), in sandwiches, pizza, stir-fry bowls, and anything else you can think of.  With the right seasoning and flavors, you will be wonderfully surprised!

Pretzel Bun Sweet Barbecue Jackfruit and Coleslaw

This dish is super fun, delicious and easy to make!  All you need are simple ingredients and the wonderful sauce and slaw that will be added and BOOM… all of your family will enjoy!  So, today, meet your new summer staple for cook-out & parties. With a special twist of sweetness, even if they are not plant-based or vegan, they will be hard press to turn away from this jackfruit masterpiece!   Jackfruit, is so versatile, either fresh or canned, it is an amazing plant that can be used as a substitute for meat (pulled pork), in sandwiches, pizza, stir-fry bowls and anything else you can think of.  With the right seasoning and flavors, you will be wonderfully surprised!

Print Recipe Pin Recipe

Course Dinner, Lunch

Cuisine American

Ingredients

  

• 2 tablespoons vegetable broth
• 1 small yellow onion sliced
• 1-2 small bell peppers red and orange
• 4 cloves garlic minced
• 1 ¼ teaspoons salt or salt-free seasoning
• 1 ½ teaspoons pepper
• 20 oz young green jackfruit 3 cans, in water
• ½ teaspoons chili powder
• ½ teaspoon onion powder
• 1 ½ teaspoons cumin
• 1 ½ teaspoons liquid smoke
• 1 ½ teaspoons of smoked paprika
• 1 ½ cups vegetable broth
• 1 ¼ cups barbecue sauce
• For coleslaw:
• 3 cups green cabbage chopped
• 3 cups red cabbage chopped
• 1 cup carrot shredded
• ¾ cup vegan mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons apple cider vinegar
• ½ teaspoon salt
• ¼ teaspoon pepper
• 3 packages of pretzel buns
• Toppings/Sauces:
• Vegan Mayo Dijon Mustard, Rainbow Chard, O’nita Lee Strawberry, Kiwi & Mint Jam
• Baked Sweet Potatoes Fries:
• 3 to 4 medium to large sweet potatoes
• 1 ¼ teaspoons salt or salt-free seasoning
• 1 ½ teaspoons pepper
• ½ teaspoon onion powder
• 1 ½ teaspoons cumin
• 1 ½ teaspoons of smoked paprika
• 2-3 tablespoons of vegetable broth or use oil if you so choose-optional

Instructions

 

• Preparation for the Jackfruit:
• Drain and rinse the jackfruit, then cut into smaller pieces, removing the core (or use the blender)
• In a bowl, mix vegetable broth and bell peppers and onions.
• Add the garlic, salt, and pepper, and cook for 2-3 minutes, until the garlic is fragrant. Add the chopped (shredded) jackfruit, chili powder, paprika, cumin, and liquid smoke, and all other remaining ingredients, mix well.
• Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
• Mash the jackfruit with potato masher or a couple of forks, until it looks pulled or shredded or simply spread evenly.
• Transfer the jackfruit to the baking sheet and spread in an even layer.
• Bake for 25 minutes, until the jackfruit is slightly browned and crispy.
• Preparation for the Coleslaw:
• Make the coleslaw: add green and red cabbage and carrots to a large bowl. In a small liquid measuring cup, combine the mayo, mustard, apple cider vinegar, salt, and pepper,
• and mix until creamy. Pour the dressing over the vegetables and toss the coleslaw until the dressing is well-distributed. Set aside and allow to chill in the refrigerator.
• Preparation for the Jackfruit (In the oven 2nd time):
• Remove the jackfruit from the oven, and pour the BBQ sauce over. Mix well.
• Return to the oven, and bake for another 12-15 minutes or until the edges are slightly crispy.
• Use a large bread knife to cut the whole sheet of slider buns in half. Remove the top and set aside. Spread the BBQ jackfruit on the bottom half of the buns, then top with coleslaw, black beans and remaining toppings of rainbow chard, Dijon mustard, vegan mayo and O’nita Lee Strawberry, Kiwi & Mint jam.
• Add the top buns (remove from package and toast buns prior too for 5 to 8 minutes)- optional.
• Enjoy!
• Preparation for the Sweet Potato Fries:
• Clean & scrub sweet potatoes with water
• Peel into small to medium sticks (remove and/or peel the skin)-optional
• Place them in a medium to large bowl
• Season accordingly and mix well with a large spoon
• Add in vegetable broth (or oil is you so choose)
• Place on a cookie sheet with parchment paper
• Spread evenly
• Cook on 350-400 degrees Fahrenheit for about 25-30 minutes or until gold and crispy.

Keyword vegan

Tried this recipe?Let us know how it was!

A LITTLE SLICE OF JACKFRUIT HEAVEN

What an AWESOME episode of #LunchBreakLIVE.  Learning how to make this outrageous pretzel bun sweet jackfruit sandwich was so much fun.  it is so easy and looks so delicious.  I hope you give it a try.  If you do, be sure to take a photo and tag @JaneUnChainedNews on Instagram and leave a comment here letting us know how you liked it.  If you are in search of more yummy plant-based recipes to try be sure to stop by the #LunchBreakLIVE page, where we have a ton to choose from.  Until next time…keep cookin’!