I am not big on the meat substitutes, usually I'd rather go for beans, tofu or tempeh. However, sometimes, something "meatier" is called for.
I read in Vegetarian Times not too long ago about using immature (or green) jackfruit as a substitute for shredded meat. I tried it tonight. It totally works. I made their jackfruit gyros. I don't know that I'd go for this recipe again; I'd probably opt for on of the "pulled jackfruit sandwich" recipes online (such as chowvegan.com/2008/05/28/bbq-pulled-jackfr
You need to make sure you get the immature jackfruit in bring, not the ripe jackfruit in syrup. I found it at one of the Asian food markets in the area. It comes in chunks that you have to pull apart after cutting out the core. I also de-seeded it (don't know if this is required).
If you're interested, the vegtimes recipe is below. I probably took a third off the ingredients in the recipe (so 2 tsps of oil rather than 1 Tbsp), since once I removed the seeds and shredded the jackfruit, it ended up being less than the recipe called for.
1 Tbsp margarine (I used oil)
1 large onion, halved and thinly sliced
1 20 oz can of young jackfruit in brine, drained, rinsed and pulled into shreds
3/4 cup low-sodium vegetable broth
4 Tbsp lemon juice, divided
2 tsp dried oregano
1 tsp low-sodium soy sauce3
3/4 tsp ground coriander
Salt and pepper to taste (I also added some red pepper flakes)
(I also added a clove of minced garlic and a sliced mushroom at the same time as the jackfruit)
Heat margarine in a skillet over medium heat. Add onion and saute 3-4 minutes, or until softened. Add jackfruit and cook 20 minutes, or until browned and caramelized (I needed to add little bits of water to stop it from burning -- I think my stove might be hot).
Add broth, 2 Tbsp of lemon juice, oregano, soy sauce and coriander, and season with salt and pepper, if desired. Simmer 10-15 minutes, or until liquid is almost completely evaporated.
Stir in remaining 2 Tbsp of lemon juice.