Vegan pulled jackfruit burger
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 400g jackfruit prepared fresh or tinned brined
- 250ml cider
- 4 burger buns, halved and toasted
SLAW
- 1 apple, peeled, cored and shredded
- ½ carrot, shredded
- ¼ red cabbage, thinly sliced
- 1 lime, juiced
- 2 tsp soft brown sugar
- ½ a small bunch coriander, leaves picked
BBQ SAUCE
- 150ml tomato ketchup
- 4 tbsp soy sauce
- 4 tbsp soft brown sugar
- a thumb-sized piece ginger, finely grated
- 2 tsp garlic powder
- 4 tbsp apple cider vinegar
- ½ tsp cayenne pepper
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.