The Captain Jack

Recipe Courtesy of The Cove

  • Preparation Time40 mins
  • Cooking Time25 mins
  • Serves4
  • DifficultyMedium

Jackfruit Mixture

Two cans jackfruit, preferably organic
2 tablespoons plus 2 teaspoons Jalapeno Blackberry BBQ Sauce, recipe follows
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1/8 teaspoon freshly ground pepper


4 whole-wheat hamburger buns
Vegan Chipotle Mayo, recipe follows
Jalapeno Blackberry BBQ Sauce, recipe follows
Coleslaw mix, for topping sandwiches
Pickles, for topping sandwiches
1 red onion, sliced

Jalapeno Blackberry BBQ Sauce

60ml apple cider vinegar
30ml plus 1 tablespoon molasses, preferably organic
30ml plus 1 tablespoon blackberry fruit spread
30ml plus 1 1/2 teaspoons agave nectar
30ml gluten-free soy sauce
3 tablespoons tomato paste, preferably organic
1 tablespoon ketchup
1 tablespoon onion powder
2 teaspoons extra-virgin olive oil
2 teaspoons liquid smoke
1 teaspoon lemon juice 1 teaspoon Dijon mustard
1 teaspoon paprika
1 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1 jalapeno, chopped

Vegan Chipotle Mayo

120ml organic soy milk
240ml plus 2 tablespoons organic rapeseed oil
tablespoon chipotle in adobo, pureed
1 teaspoon spicy mustard
1 teaspoon apple cider vinegar
1/2 teaspoon freshly ground pepper
1/2 teaspoon kosher salt
1/2 tablespoon sriracha
  1.     For the jackfruit: Drain cans of jack fruit and pull apart the fruit. Squeeze out and discard the seeds inside (only the seed pods are usable). Mix seed pods together in a bowl with Jalapeno Blackberry BBQ Sauce, cumin, garlic powder and pepper.    
  2. For the sandwich: Preheat a griddle to about 190 degree.    
  3. Place four 4-ounce scoops jack fruit mixture on the griddle and heat until just a bit caramelized, then flip and cook the other side, about 3 minutes total. Toast buns and sauce one side with Vegan Chipotle Mayo and the other with Jalapeno Blackberry BBQ Sauce. Place a jack fruit patty on each bun and add some coleslaw, pickles and onions to each.    
  4. Jalapeno Blackberry BBQ Sauce: Yield - about 1 1/2 cups. Combine vinegar, molasses, fruit spread, agave nectar, soy sauce, tomato paste, ketchup, onion powder, oil, liquid smoke, lemon juice, mustard, paprika, pepper, cumin, salt, cayenne and jalapeno in a saucepan and whisk together. Cover and simmer over medium heat, stirring occasionally, for 20 minutes. Remove from heat and cool.    
  5. Vegan Chipotle Mayo: Yield - about 2 cups. Place the soy milk in a food processor, then turn it on low speed. Slowly drizzle in the oil and blend. Pour mixture into a mixing bowl, then whisk in the pureed chipotle, mustard, vinegar, pepper, salt and sriracha until well combined. Refrigerate until ready to use.