Vegan pulled jackfruit burger
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 400g jackfruitprepared fresh or tinned brined
- 250ml cider
- 4 burger bunshalved and toasted
SLAW
- 1 applepeeled, cored and shredded
- ½ carrotshredded
- ¼ red cabbagethinly sliced
- 1 limejuiced
- 2 tsp soft brown sugar
- ½ a small bunch corianderleaves picked
BBQ SAUCE
- 150ml tomato ketchup
- 4 tbsp soy sauce
- 4 tbsp soft brown sugar
- a thumb-sized piece gingerfinely grated
- 2 tsp garlic powder
- 4 tbsp apple cider vinegar
- ½ tsp cayenne pepper
Nutrition:
- kcal543
- fat4.1g
- saturates0.8g
- carbs107.6g
- sugars67.2g
- fibre4.6g
- protein12.5g
- salt4.3g
Method
step 1
Break the jackfruit into pieces (if you’re using tinned, drain and rinse well) and put in a pan with the cider and enough water to cover the fruit. Bring to the boil, reduce the heat and simmer for 30-35 minutes or until all of the liquid has evaporated and the jackfruit is tender. Shred into strands using two forks.
step 2
Mix together the slaw ingredients with some seasoning and leave to marinate for 20 minutes, stirring once.
step 3
Meanwhile, put all the BBQ sauce ingredients in a small pan and heat gently. Once simmering, remove from the heat.
step 4
Stir ¾ of the BBQ sauce through the pulled jackfruit and gently reheat. Pile some on to the base of a bun, top with slaw and serve with extra BBQ sauce for dunking.
