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


  • 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


  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



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


  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

More vegetarian recipes