Smoky Jackfruit Hash

Smoky Jackfruit:

• 1 (20 oz) can young jackfruit in brine
• 1 tablespoon olive oil
• 2 cloves minced garlic
• 1/2 cup tomato puree
• 1/4 cup water
• 1 tablespoon nutritional yeast
• 1 tablespoon Braggs Liquid Aminos (or soy sauce)
• 1 tablespoon maple syrup
• 1 teaspoon onion powder
• 1 teaspoon hickory liquid smoke
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt

INGREDIENTS

• 1 batch smoky jackfruit recipe above
• 4 cups sweet potatoes peeled & diced (about 2 potatoes)
• 1 cup chopped toasted walnuts
• 1 Tbs olive oil
• 1 medium onion diced

INSTRUCTIONS

1. Drain and wash the jackfruit, then squeeze out as much of the water as you can. Heat the oil in a medium skillet over a medium flame, saute the garlic for 1 minute, then add the jackfruit and cook 3-4 minutes.
2. Meanwhile, in a large bowl, mix together the tomato puree, water, nutritional yeast, Braggs, tomato puree, maple syrup, onion powder, liquid smoke, paprika and salt. Stir the cooked jackfruit into the tomato mixture and transfer to a slow cooker.
3. Cook on high, stirring every 15 mins or so, and adding water as needed. When the jackfruit is tender, after about 1 hour, remove from slow cooler and use two forks to shred it. Transfer to a covered container and refrigerate several hours or overnight.
4. Place the sweet potatoes in a large microwave safe bowl with 1/2 cup water. Cover and cook on high until potatoes are tender, 8-10 minutes, drain and set aside.
5. Add oil to a large skillet and heat over medium-high flame. Saute onions until soft and translucent, 6-8 minutes, then add sweet potatoes, walnuts and jackfruit. Cook until potatoes begin to brown, 5-8 minutes. If needed, add a splash more of oil to finish cooking.