Try our delicious pulled pork vegan burger recipe. Packed full of flavour, and dripping with sauce, use cupboard items mixed with jackfruit to create the ultimate fake meat dish!
For the pulled jackfruit…
400g can young jackfruit, drained
1 red onion, thinly sliced
1tbsp sunflower oil
2tbsp maple syrup
2tsp cajun spice mix
1 tsp smoked paprika
1 tsp garlic puree
1tbsp tomato puree
1tbsp red wine or cider vinegar
2tbsp soy sauce
For the slaw…
1 medium carrot, grated or shredded
Handful green cabbage, finely shredded
Few sprigs parsley or coriander, roughly chopped
3tbsp vegan mayo or vegan yogurt
1tsp dijon or American mustard
2 large vegan bread rolls, halved
Handful lettuce leaves
1 large tomato, sliced
1tbsp sliced jalapeño peppers (fresh or pickled)
Sweet chilli or sriracha sauce
Heat oven to Mark 6/200C/180C fan. Line a baking tray with Bacofoil Non-Stick Foil.
Using your hands squeeze out excess liquid from the jackfruit, a few chunks at a time. Place on the baking tray, then crush lightly with a fork to shred. Add the onion and drizzle with oil. Toss well and bake for 15 mins.
Meanwhile, in a small bowl, mix together maple syrup, cajun spice, paprika, garlic, tomato puree, vinegar and soy sauce to make the sauce. Remove jackfruit from oven, mix with the sauce and cook for a further 15 minutes.
For the slaw, mix all ingredients together, seasoning with salt and pepper to taste.
To serve, lightly toast the bread rolls, top with a little lettuce, tomato and slaw, pile on the jackfruit, add a drizzle of chilli sauce and jalapeños to taste, add the roll lid and serve.