Pulled Jackfruit with Slaw & Avocado
This is a very simple recipe and makes for a hearty, satisfying meal… perfect comfort food! Jackfruit – buy it in water or brine, not the syrup type – tends to be stocked in Asian grocers, Indian, African-Caribbean, Chinese etc and now supermarkets! It costs around £1.20-£1.50 per tin. It keeps for up to a couple days in the fridge, though is best when fresh out of the tin. If you live in a big city with access to ethnic foods you may also be able to buy it fresh.
Total time
40 minutes
Cuisine
Chinese
Meal
- mains
- lunches
- sides-light-meals-and-salads
Servings
04-May
Ingredients
BBQ JACKFRUIT
- 2 x 556g/20-ounce cans OR 3 x 400g tins of young green jackfruit in water or brine (NOT in syrup)
- 2 tsp BBQ seasoning (or in a small bowl, measure and mix: 2 tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + ½ tsp salt + ½ tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
- 180ml/ ¾ cup (vegan) BBQ sauce. If you prefer to make your own click here
- 2 tbsp good quality soya sauce, eg tamari (GF) or shoyu
- 1 tbsp brown sugar or vegan syrup (eg maple, agave)
VEGAN SLAW (optional) – this is super quick if made in a food processor with grater blade
- 2 cups shredded cabbage + carrots (this takes seconds in a food processor with grater blades. Otherwise grate it by hand!)
- Vegan mayo (buy it in a jar or else click the link for a cheap and easy recipe)
- 1 lemon or lime, juiced
- Salt and pepper to taste
- Optional: finely chopped spring onions to taste (or other mild onion)
FOR SERVING
- 4-8 whole grain vegan buns, depending on size. Eg only 4 if they are very big, otherwise use 8 – ie 2 small ones per person (GF for gluten free eaters)
- Ripe avocado slices, enough for each roll. You’ll need 1-2 avocados depending on their size.
Optional: Good handful/½ cup roasted salted cashews and/or Tempeh rashers or bought vegan bacon rashers, fried just before serving.
Instructions
- Rinse, drain and dry off the jackfruit. Chop roughly.
- Place the jackfruit in a mixing bowl and coat in the BBQ seasoning.
- Heat a large frying pan or wok over a medium heat. Once hot, add 1-2 tbsp oil then the seasoned jackfruit. Cook for 2-3 minutes.
- Add BBQ sauce, soya sauce and sugar then thin with enough water to make a sauce – basically, don’t let it dry out but it shouldn’t be swamped with water either so add a little at a time. Stir and reduce heat to low- medium and cook for about 15-20 minutes. You can cook this longer or just leave it chilled overnight to develop a deeper flavour.
- Remove lid and stir occasionally. For a finer texture, use two forks to shred the jackfruit as it cooks down.
- In the meantime, make the slaw by adding all ingredients to a small mixing bowl and whisk to combine.
- Place generous portions of slaw on the bottom buns, then avocado slices. Top with generous serving of BBQ jackfruit, a tempeh rasher or two plus cashews (if using). Serve with extra BBQ sauce.
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