Pulled jackfruit recipe

• Serves 4 with accompaniments • Prep time 15 mins • Cook time 1hr 45 mins total

This is a popular summer dish at Maitreya. It’s spicy, smoky and surprises a lot of people with its satisfying ‘meatiness’ despite being totally vegan. We serve it with blue corn tacos, rice and habanero sauce for an extra kick.

BBQ sauce for jackfruit

Ingredients

  • 2 tsp cayenne
  • 2 tsp chili powder
  • 4 tsp black pepper
  • 4 tsp ground coriander
  • 4 tsp garlic powder
  • 4 tsp onion powder
  • 6 tsp smoked paprika
  • 150g cane sugar
  • 150ml cider vinegar
  • 4 tsp Vegan Worcestershire sauce
  • 400g chopped tomatoes
  • 150ml water
  • Salt to taste

Method

  1. Place all ingredients in a heavy based saucepan, bring up to heat, turn right down and simmer very gently for one hour until well reduced and glossy
  2. Add plenty of salt to taste

Jackfruit

Ingredients

  • 900g young jackfruit (3 tins)
  • BBQ Sauce (as above)

Method

  1. Drain & rinse jackfruit
  2. Mix jackfruit with sauce and simmer gently for approx 45 minutes until falling apart
  3. Use a wooden spoon to break up jackfruit into shreds
  4. Season if required
  5. Serve with tortillas, rice, salsa and sour cream

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