BBQ jackfruit! Here I used a rice cake but not pictured is the English muffin I toasted for my first serving. To make: drain and dry one 20 oz can of jackfruit, sauté with a glue of evoo and 1/4 to 1/2 cup BBQ sauce. Summer for 20 minutes with a lid then serve on a toasted roll (or rice cake) with mashed avocado. Voila!
Adapted from minimalist bakers BBQ jackfruit sandwich.