Pulled Jackfruit: a vegan essential
My recipe is really easy, there’s no need to spend hours making the spicy BBQ sauce first, I just mix all the ingredients together in a slow cooker and cook for at least 1 hour. Also some recipes involve removing the core of the Jackfruit to make the ‘pulling’ part easier. Personally I find this a waste and totally unnecessary. My recipe includes the core and pulls perfectly.
- 2 tins Jackfruit in Brine or water
- 3 tbsp tomato ketchup I use homemade but shop bought is fine.
- 3 tbsp apple cider vinegar
- 4 tbsp water
- 3 tbsp agave syrup or maple syrup
- 1 tsp dijon mustard
- 2 tsp tamarind paste
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp vegetable bouillon
- 3 tbsp soy sauce
- 2 tbsp lemon juice
Begin by draining the Jackfruit and placing it in a slower cooker with the other ingredients. If you don’t have a slow cooker you can place in a casserole dish with a lid on cook at 150 degrees celcius for 2 hours, stirring occassionally. If it looks too dry just add a little water.
Mix well to ensure that all the Jackfruit is coated by the marinade.
Put in the slow cooker for at least 1 hour…longer if you have time.
When the cooking time is up empty the ingredients into a bowl and then ‘pull’ the Jackfruit apart.
Serve in a bun with coleslaw and vegan mayonnaise