Pulled Not-Pork Vegan Jackfruit with Slaw, Avocado and Vegan Rashers

gluten free
wheat free
2 spoon difficulty rating

40

Serves: 4-5

4
Average: 4 (14 votes)
Pulled Not-Pork Vegan Jackfruit with Slaw, Avocado and Vegan Rashers

This is such a great dish and can be pulled together pretty fast if you are using ready-made rashers and such. Or just flavour and fry up tempeh rashers while the jackfruit component is simmering...

 

Use a GF alternative to BBQ sauce if necessary or make our recipe below. Similarly, if you're allergic to any of the ingredients, replace with one that is suitable or omit if possible.

Jackfruit - in water or brine, not the syrup type -  tends to be stocked in Asian grocers, Indian, African-Caribbean, Chinese etc and costs around £1.40-£1.50 per tin. Alternatively, Essential Trading now sell an organic green jackfruit which is the first of its kind in the UK!

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.

 

Thanks to Anneka Svenska and the Vegan Butcher for the original recipe which we've adapted slightly!

 

      

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) 
BBQ seasoning: 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 BBQ sauce (ensure it’s vegan)   If you prefer to make your own click here
1 tbsp good quality soya sauce, eg tamari (GF) or shoyu

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.

Tempeh rashers or bought vegan bacon rashers, fried just before serving

Optional: Good handful/½ cup roasted salted cashews

 

Method: 

  1. Rinse, drain and thoroughly dry jackfruit. Chop roughly. Place in a mixing bowl and set aside.
  2. Mix together BBQ seasoning and add to jackfruit. Toss to coat.
  3. Heat a large frying pan or wok over a medium heat. Once hot, add 1-2 tbsp oil then the seasoned jackfruit. Toss to coat and cook for 2-3 minutes.
  4. Add BBQ sauce and soya sauce 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.
  5. Remove lid and stir occasionally. For a finer texture, use two forks to shred the jackfruit as it cooks down.
  6. In the meantime, make the slaw by adding all ingredients to a small mixing bowl and whisk to combine.
  7. Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra colour and texture. Then remove from heat. Fry up rashers if using. 
  8. Place generous portions of slaw on the bottom buns, then avocado slices. Top with generous serving of BBQ jackfruit, a rasher or two plus cashews if using. Serve with extra BBQ sauce!

 

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