
Ingredients:
3 cans jackfruit (in water, drained)
3-4 tablespoons chopped garlic
1/2 Onion, chopped
8 ounces mushrooms, sliced partially sautéed
1/4 cup of each: balsamic, soy sauce, and amino acids
3-4 tablespoons of vegetable oil
1/2 cup water
2-3 tsps of paprika
1 tsp Of Pepper
1 tbl Of Beefless bouillon
1 tsp sage
1/4 cup ketchup
1 tsp Of cumin
Few dashes of Garlic salt
1/2 tsp of garlic powder
2 cups chopped potatoes
5-6 small medium sized carrotts
Directions:
In your crock pot add first 15 ingredients
Mix well
Top with your potatoes and carrots
Cook on high for 4-5 hours, stirring at least twice during cooking
Carefully remove your jackfruit
Shred using two forks
Place onto a large baking sheet
Top with a few spoonfuls of sauce in crockpot
(Check your potatoes, if not cooked, turn crock pot back on and allow to cook until tender)
Place your jackfruit baking sheet under the broiler
Turn every 5 minutes until browned
(the key is to have all sides get roasted)
Should take roughly 20 minutes
Top with remaining sauce and serve with potatoes and carrots
Serve and enjoy