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“Pulled pork” sandwich at Montclair Vegan is “veganized” comfort food. STEVEN DE SALVO/FOR MONTCLAIR LOCAL

By STEVEN DESALVO
For Montclair Local
Food writer Steven DeSalvo has a degree in Hospitality Business Management from the

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STEVEN DESALVO

University of Delaware, and has worked extensively in restaurants and hotels. If there’s something you want to know how to make, or you’ve eaten a dish at a local restaurant you’re dying to make at home, drop us a note at culture@montclairlocal.news.

 

Montclair Vegan is a local fast food restaurant focusing on plant-based alternatives based on classic American favorites. Their menu features sandwiches, drumsticks, loaded hot dogs, nachos and tater tots, in addition to a revolving, weekly menu of “veganized” comfort foods. The restaurant boasts a relaxed atmosphere, often showcasing local artists and musicians. Opened in October 2018 by Jake Blochinger and Dan Rivas inside the Park Street Market on Park Street, Montclair Vegan has been featured in Montclair Center Business Improvement District’s (BID) Spring Music Festival, as well as in BID’s fall Oktoberfest. Montclair Vegan is also open late-night Wednesday through Sunday.

This recipe is a perfect example of a “veganized” comfort food.  

 

BBQ Jackfruit

“Pulled Pork” Sandwich

with Red Cabbage Slaw

 

“Pulled Pork”
Ingredients:

1 can Young Jackfruit (In brine, not in syrup)

2 Teaspoons Cajun spice (which is a mix of salt, pepper, and paprika)

2 teaspoons liquid smoke

4 cups vegetable stock

 

Instructions:

  1. Boil ingredients in stock pot until tender.
  2. Mash and mix with your favorite BBQ sauce.
  3. Serve on toasted bun.

 

Red Cabbage Slaw
Ingredients:

1 cup shredded carrot

2 cups shredded red cabbage

1 cup vegan mayo

1 teaspoon apple cider vinegar

salt + pepper

 

Instructions:

  1. Mix ingredients.  
  2. Add salt and pepper to taste.

Use as topping or side.

 

In this column:

  • Montclair Vegan
    10 Park St.
    862-333-4127
    On Instagram
    @montclair_vegan

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READ: RECIPE OF THE MONTH; IRRESISTIBLE TIRAMISU AT DA PEPO

READ: RECIPE OF THE MONTH; SALMON FOR THE SEASON AT ZEUGMA MEDITERRANEAN GRILL

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