I spiced the carrots in some smoky spices like paprika and chili powder, and tossed them in olive oil and salt before roasting in the oven. And for the corn muffins, I used Jiffy corn bread mix and substituted almond milk and a flax egg for the milk and egg in the recipe on the box. It couldn’t have been easier. We had a delicious, home cooked barbecue meal in twenty minutes.
1 can green jack fruit in water
1/4 cup vegan BBQ sauce
1 carrot, peeled and sliced
paprika, chili powder, salt
Jiffy corn bread mix
1/3 cup almond milk
1 flax egg (1 Tbsp flax meal + 2.5 Tbsp water)
Preheat oven to 400 degrees. Toss sliced carrots with a sprinkle of paprika, chili powder, a drizzle of olive oil, and a pinch of salt. Place carrots on a baking sheet and bake for 20 minutes, tossing halfway through. Also, mix corn bread mix with almond milk and flax egg and pour batter into muffin tin and bake according to instructions. Add olive oil to a skillet and cook shredded jack fruit over medium heat for a minute or two until warmed through. Add a sprinkle of paprika, chili powder, and bbq sauce and simmer for another 3-4minutes. Serve with carrots and corn muffins.