Vegan Sloppy Jacks

2 teaspoons extra virgin olive oil

1 sweet or yellow onion, chopped

1 green bell pepper, chopped       

1 large carrot, grated (about 1 cup)

3 tablespoons tomato paste

1 - 14 ounce can Native Forest Organic Young Jackfruit, chopped

1 – 15 ounce can tomato sauce

½ cup water

½ cup pitted dates, loosely packed and finely chopped  

4 teaspoons balsamic vinegar

5 teaspoons yellow mustard

Heat a large skillet over medium-high heat. Add olive oil, onion and bell pepper and cook until starting to stick and lightly brown, stirring frequently, 4 to 5 minutes. Stir in tomato paste, carrots, and 2 tablespoons water and cook several minutes or longer until carrots are tender, stirring occasionally and scraping any brown bits from the surface of the pan. Add jackfruit. Stir in tomato sauce, water. dates, vinegar, and mustard and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes to blend flavors.

Serves 4 to 6.