Jackfruit & Coconut Grits
Boris Seymore (BDS Catering | Georgia Mae's), Keyon Hammond (Get Plated Catering and Events)
With plant-based diets on the rise, chefs Boris Seymore (BDS Catering) and Keyon Hammond (Get Plated) showcased how Southern comfort food can be adapted to suit vegan or vegetarian diets without losing its essence during Art of Catering Food's Lunch & Learn with braised jackfruit and coconut grits.
Photo courtesy Dana Gibbons Photography/Ivan Pieda Photography/AGNYC Productions Inc.
YIELD
300 servings
CREAMY COCONUT GRITS INGREDIENTS
20 lbs stone-ground grits
20 (13½ oz cans) coconut milk (full fat)
4 gal vegetable broth
4½ lbs nutritional yeast
3 lbs vegan butter
1 cup garlic powder
1 cup salt
½ cup ground black pepper
METHOD
1. In a large stockpot, combine 6 gal of vegetable broth and 20 cans of coconut milk, bring to a simmer.
2. Slowly whisk in 30 lbs of grits to avoid lumps and cook on low heat for 30-45 minutes, stirring occasionally.
3. Stir in 6 lbs of nutritional yeast, 3 lbs of vegan butter, 1 cup of garlic powder, 1 cup of salt, and ½ cup of black pepper; adjust seasoning to taste.
4. Keep warm until serving.
BLACKENED JACKFRUIT INGREDIENTS
45 lbs (drained weight) canned young green jackfruit (in brine or water)
3 cups blackening seasoning blend (paprika, cayenne, garlic powder, onion powder, thyme, oregano, black pepper)
1 gal olive oil
2 cups lemon juice
METHOD
1. Drain and rinse 45 lbs of jackfruit, shred or pull apart the pieces.
2. In a large bowl, toss jackfruit with 3 cups of blackening seasoning, 1 gal of olive oil, and 2 cups of lemon juice.
3. Sear jackfruit in batches on a hot griddle or skillet until charred and crispy.
4. Set aside and keep warm.
NOLA ETOUFEE SAUCE INGREDIENTS
15 lbs onions (yellow, diced)
9 lbs bell peppers (mixed colors, diced)
6 lbs celery (diced)
2 cups garlic (minced) 6 cans (28 oz) tomatoes (diced, canned)
3 gal vegetable broth
3 lbs flour (for roux)
½ gal olive oil (for roux)
1 cup vegan Worcestershire sauce
15 ea bay leaves
1 cup Cajun seasoning
1 cup hot sauce
2 cups fresh parsley (chopped)
2 cups green onions (chopped)
METHOD
1. In a large pot, heat ½ gal of olive oil and whisk in 3 lbs of flour to make a roux, cook until deep golden brown.
2. Add 15 lbs diced onions, 9 lbs diced bell peppers, 6 lbs diced celery, and 2 cups minced garlic; sauté until softened.
3. Stir in 6 cans diced tomatoes, 3 gal vegetable broth, 1 cup Cajun seasoning, 1 cup vegan Worcestershire sauce, 1 cup hot sauce, and 15 bay leaves; simmer for 30 minutes.
4. Stir in chopped parsley and green onions; remove bay leaves before serving.
TO ASSEMBLE
1 oz creamy grits
¾ oz blackened jackfruit
¾ oz NOLA Étouffée Sauce
Garnish: chopped parsley or green onions (optional)
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