Fruit and Vegetable illustration

Pulled Jack fruit and slaw brioche burgers

This is a cracking recipe that will fool even the most carnivorous of your friends. Its 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 minutes

Serves 3


  • 1 x 400g tin of jackfruit
  • ¼ portion of vegan coleslaw see below

BBQ sauce

  • 2 teaspoons smoked paprika
  • 3 cloves of garlic crushed
  • 4 tablespoons tamari/ soya sauce
  • 2 tablespoons tomato puree
  • 2 tablespoons cider vinegar
  • 2 tablespoons oil
  • 2 teaspoons maple syrup/agave syrup
  • 1/2 tsp chilli powder optional

For the slaw

  • 250 g kohlrabi or red cabbage
  • 1 medium carrot
  • 1/3 red onion
  • 1 apple
  • 100 g vegan mayo
  • 15 g of fresh flat leaf parsley or coriander

To serve

  • Vegan mayo
  • Pickled red onions
  • handful of fresh rocket leaves
  • 4-6 Brioche burger buns
  • 1 ripe avocado


  • Using a sharp knife, cut and shred the jackfruit into thin little strips pulling it apart (easiest to use your hands). Transfer to a colander and rinse under cold water, and squeeze it to dry it out so it will fry better
  • Put all the ingredients for the BBQ sauce into a bowl and mix well together using a fork. Then add to a bowl along with the jackfruit and mix very well to cover all the jackfruit (easiest to use your hands). Leave to marinade while you make the slaw
  • For the slaw, cut the kohlrabi or red cabbage and also the carrot and apple into thin batons approx 1/2cm x 1/2cm x 5cm
  • Cut the onion into thin long half moon strips. Finely dice the parsley/ coriander
  • Mix together the kohlrabi, carrot, apple, onion and parsley and add a pinch of salt, add in the mayo and mix well
  • Taste and adjust the seasoning to your liking
  • Heat a frying pan on high heat and add 1 tbsp of oil, once hot add in the marinated jack fruit and fry for 6-8 mins stirring regularly till it’s starting to charred around the edges. Remove from the heat. Cut the avocado in half, remove the stone and using a spoon scoop out the flesh and cut into thin slices.
  • Toast the burger buns and add a good dollop of vegan mayo on the bottom bun, followed by a healthy serving of the ‘pulled pork’ along with a good couple of spoonfuls of the coleslaw and a decent few sprigs of rocket. Add a few slices of ripe avocado and some rocket on top followed by the top bun. Enjoy 🙂


Calories: 679kcalCarbohydrates: 62gProtein: 12gFat: 43gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.04gSodium: 1870mgPotassium: 938mgFiber: 11gSugar: 20gVitamin A: 5690IUVitamin C: 69mgCalcium: 170mgIron: 5mg
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