GOLDEN VALLEY, Minn. — Piggy Bank is one of Uptown’s newest restaurants catering to a wide variety of dining tastes from a selection of wings, burgers and a robust vegan menu. Many restaurants lack the creativity of building a menu with plant-based options, making veganism extremely hard when eating out.
Piggy Bank partnered with the Herbivorous Butcher, a Minneapolis staple for plant based food, to bring their menu to life and make eating out easy for everyone.
They offer a wide variety of foods that break traditional barriers of vegan dishes, from hand helds, to flatbreads and salads, to delicious shareable apps.
All menu items at Piggy Bank are available for delivery through Bite Squad and DoorDash.
Piggy Bank’s Vegan BBQ Jackfruit
2 pounds fresh jackfruit
1 large yellow onion
2 Tbsp olive oil or coconut oil
2 Tbsp BBQ dry rub
1 cup BBQ sauce - vegan
1 1/2 tsp salt
Juice of 1 fresh lime
Sriracha to taste - optional
- Remove rind and center core from jackfruit. Dice remaining fruit into approx. 1 inch pieces. You can leave seeds in but I prefer to remove unless fruit is very young.
- Julienne onion into thin strips and add to a preheated large skillet with olive oil or coconut oil if available.
- Stir onions to coat evenly with oil. Once they begin to caramelize place jackfruit in pan with onions. Mix ingredients together and reduce heat to medium. Cover with lid and stir occasionally to prevent burning.
- After approx. 15-20 minutes jackfruit should be soft and tender. Use a wooden spoon or similar utensil to break into smaller pieces.
- Add dry rub, bbq sauce, salt, lime and sriracha. Stir and cover with lid simmering for an additional 15-20 minutes. Remove lid and taste. Adjust seasoning if desired.
Recipe yields approx. 2 quarts pulled bbq jackfruit and prep time is around 45 minutes.
Canned jackfruit can be substituted if fresh is not available. Be sure to drain water and allow additional cook time to soften. Avoid using canned jackfruit in syrup for this recipe.