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

To serve…

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.