This is a cracking recipe that will fool even the most carnivorous of your friends. It’s packed with flavour and a great way to use some summer veg in this delicious slaw. You will need a tin of jackfruit which is readily available in Asian stores or online.
Takes 20 minutesminutes
Serves 3
Ingredients
1x 400g tin of jackfruit
¼portion of vegan coleslaw(see recipe below)
BBQ sauce
2tbspsmoked paprika
3clovesof garlic(crushed)
4tbsptamari (soya sauce)
2tbsptomato puree
2tbspcider vinegar
2tbspoil
2tbspmaple syrup (agave syrup)
½tspchilli powder(optional)
For the coleslaw
250gkohlrabi(red cabbage)
1medium carrot
⅓red onion
1apple
100gvegan mayo
15gof fresh flat leaf parsley(coriander)
To serve
Vegan mayo
Pickled red onions
Handful of fresh rocket leaves
4-6brioche burger buns
1ripe avocado
Instructions
Prepare the Jackfruit:Using a sharp knife, shred the jackfruit into thin strips (easiest to use your hands). Transfer to a colander, rinse under cold water, and squeeze it to dry out, so it fries better.
Make the BBQ Sauce:Put all the ingredients for the BBQ sauce into a bowl and mix well using a fork. Add the jackfruit to the sauce and mix thoroughly to coat (using your hands works best). Leave to marinate while you prepare the slaw.
Prepare the Slaw:Cut the kohlrabi (or red cabbage), carrot, and apple into thin batons (about ½cm x ½cm x 5cm).Slice the red onion into thin, half-moon strips. Finely dice the parsley or coriander.Mix together the kohlrabi, carrot, apple, onion, and parsley in a bowl. Add a pinch of salt, then stir in the vegan mayo. Taste and adjust the seasoning as needed.
Cook the Jackfruit:Heat a frying pan over high heat and add 1 tablespoon of oil. Once hot, add the marinated jackfruit and fry for 6-8 minutes, stirring regularly until it begins to char around the edges. Remove from the heat.
Prepare the Toppings:Slice the avocado in half, remove the stone, and scoop out the flesh. Slice the avocado into thin slices.
Assemble the Burgers:Toast the burger buns. Spread a generous dollop of vegan mayo on the bottom half of each bun.Add a healthy serving of the 'pulled pork' jackfruit on top of the mayo, followed by a couple of spoonfuls of the slaw.Top with rocket leaves, pickled red onions, and avocado slices. Finish with the top bun.Serve and enjoy!
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