A vegan version of pulled pork, marrying a delicious fruity pineapple-ish taste with a smoky barbecue sauce. Pile all the deliciousness into cute buns with crisp green salad leaves. See Recipe.
1 tbsp smoked paprika
2 tbsp tomato ketchup
1 tbsp Demerara sugar
1 tbsp Dijon mustard
Freshly ground pepper
4-6 burger buns
400g tin of jackfruit
200ml boiling water
1 tbsp olive oil
Mixed salad leaves, coleslaw or avocado, to serve
1.Add 1 tbsp smoked paprika to a large bowl or jug and stir in 2 tbsp tomato ketchup, 1 tbsp each Demerara sugar and Dijon mustard and a good pinch of salt and pepper. Mix together well, then stir in 200ml boiling water to make a sauce. This is your barbecue sauce. Set aside.
2.Peel and thinly slice the onion. Drain the jackfruit.
3.Set a large pan over a medium-high heat and pour in 1 tbsp olive oil. Addthe onion and sprinkle in a good pinch of salt and pepper. Cook and stir for 5-6 mins till the onion has softened and slightly caramelised.
4.Reduce the heat and stir in the jackfruit. Pour in the barbecue sauce. Stir to mix, then use the back of a fork or potato masher to pull apart the jackfruit strands in the sauce.
5.Pop a lid on the pan. Gently cook for 15-20 mins on a low heat till the sauce has reduced and is sticky. While it's cooking, continue to mash the jackfruit every so often till it is all in strands.
6.Taste the jackfruit and add a pinch more salt or pepper if you think it needs it. Pile the pulled jackfruit into warmed buns with some mixed salad leaves, coleslaw or slices of avocado and serve.
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