Buffalo Jackfruit Vegan Grilled Cheese

• Prepare the jackfruit: Drain the canned jackfruit and lightly rinse under water, shaking off excess water. Use your fingers to remove any thick cores and pull the pieces apart so that it resembles shredded meat.
• Heat a large skillet over medium-high heat and add the oil. Once hot, add the shredded jackfruit and cook for 4-5 minutes, stirring frequently, until the jackfruit begins to brown around the edges.
• Make the buffalo sauce: Meanwhile, in a saucepan over medium heat, add the vegan butter (or coconut oil). Once melted, add the hot sauce, garlic powder, smoked paprika, pinch of kosher salt,, and maple syrup (or agave). Whisk together to combine and bring to a simmer.
• Add the buffalo sauce to the jackfruit in the skillet, along with the 1/4 cup water. Stir to incorporate the sauce into the jackfruit, and reduce the heat to medium-low. Cook for 15 minutes, stirring occasionally, until the liquid has evaporated. Wipe out the skillet.
• Assemble the grilled cheese: Drizzle the 8 slices of bread from both sides with just a tiny bit of olive oil. Top four slices with about 2 tablespoons of the Nut-Free Vegan Cheese Sauce (more if you like). Portion out ¼ of the jackfruit mixture onto each slice of bread, along with 1/4 of the spinach. Add another few tablespoons of the cheese sauce. Finally, top with the remaining slices of bread.
• Heat the skillet over medium heat. Once the skillet is hot, cook each sandwich for 2 minutes, pressing down down on top with a spatula, or until golden brown on one side. Flip and cook for 1-2 more minutes, then remove from the heat.

INSTANT POT METHOD

• Add the cauliflower florets, chopped butternut squash, and 4 cups vegetable broth to your Instant Pot. Secure the lid and set the Pressure Release to Sealing. Select the Pressure Cook setting at high pressure and set the cook time to 4 minutes.
• Once the 4-minute timer has completed and beeps, perform a quick pressure release by carefully switching the Pressure Release knob from Sealing to Venting.
• Open the pot and transfer the vegetables to a blender. Reserve 1 1/2 cups of the cooking broth. Add 1 1/4 cups to the blender, leaving 1/4 cup to the side.
• While the vegetables are cooking, heat the 1/4 cup water in a nonstick skillet over medium heat (alternatively, instead of the water, you can heat 1 tablespoon of olive oil or avocado oil). Once the water is simmering (or the oil is shimmering), add the minced garlic. Cook for 3 minutes, stirring frequently to prevent sticking, until the water mostly evaporates and the mixture is fragrant.
• Transfer the garlic mixture to the blender with the cooked vegetables and reserved cooking liquid. Add the nutritional yeast, coconut milk paprika, salt, and black pepper to taste. Blend until the sauce is smooth, thick, and creamy, adding the reserved 1/4 cup cooking liquid as needed to thin out the sauce. Season to taste with additional salt and pepper as needed.
• If you have leftovers, transfer them to an airtight container and store in the fridge for up to 1 week. Or you can freeze them in smaller portions for a longer period of time.

STOVETOP METHOD

• Add the 4 cups of water and the 4 cups of vegetable broth in a large deep skillet or Dutch oven and bring the mixture to a boil.
• Add the cauliflower florets and chopped butternut squash, cover the pan, and cook for 8-10 minutes, or until the vegetables are fork-tender.
• Transfer the vegetables to a blender. Reserve 1 1/2 cups of the cooking liquid. Add 1 1/4 cups to the blender, leaving 1/4 cup to the side.
• Follow remaining steps 4 and 5, as outlined above.
• If you have leftovers, transfer them to an airtight container and store in the fridge for up to 1 week. Or you can freeze them in smaller portions for a longer period of time.