If making bowls, prepare rice of choice according to package instructions. While rice is cooking, prepare shredded cabbage, avocado and any other toppings you like. In a small bowl, whisk together the spicy mayo ingredients.
To make the Smoky Jackfruit, in another small bowl, stir together the dry spices. Once combined, whisk in maple syrup, vegetarian better than bullion and warm water.
Prepare the jackfruit by rinsing thoroughly, removing any seeds and cutting off the core if too hard.
Place the jackfruit on a large cutting board or in a bowl and shred with two forks - or you can use your hands!
Heat avocado oil (or veggie broth) in a pan over medium heat. Stir in the red onion and sauté until soft and slightly cartelized. Add the shredded jackfruit and stir, allowing the jackfruit to get warm and tender. About 5 minutes. Add the spice paste and stir to thoroughly coat jackfruit. Cook another 5 minutes and then stir in the liquid smoke. Adjust spices to taste.
Serve over rice with shredded cabbage, avocado and a drizzle of sriracha mayo or dish up in a taco or bun with your favorite fix-ins.
* Wrights is currently my go-to liquid smoke. It's made from natural smoke, free from caramel color, artificial flavors and preservatives. Plus it's totally vegan!
Feel free to add some leafy greens, other veggies or sub the bed of rice for tortillas and make tacos!