This recipe comes from Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here, including his vegan mayonnaise recipe.
Ingredients
BBQ SAUCE
- rapeseed or olive oil 2 tbsp
- onion 1, finely chopped
- garlic 2 cloves, crushed
- ground cumin ½ tsp
- sriracha 1 tbsp
- dark soy sauce 2 tbsp
- liquid smoke 1 tsp, (see notes below)
- tomato ketchup 100ml
- soft dark brown sugar 1 tbsp
- maple syrup 1 tbsp
- balsamic vinegar 1 tbsp
- cherry tomatoes 400g tin
MUSTARD SLAW
- kale 60g, very finely sliced
- carrots 2, grated
- red cabbage 60g, finely sliced
- spring onions 4, finely sliced
- vegan mayonnaise 100ml
- apple cider vinegar 2 tbsp
- Dijon mustard 4 tbsp
TO SERVE
- rapeseed or olive oil 2 tbsp
- green jackfruit 2 x 410g tins, drained and squeezed to release some moisture, (see notes below)
- vegan slider buns or small burger buns 12, halved and toasted
- vegan mayonnaise 4 tbsp
Method
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Step 1
To make the BBQ sauce, heat the oil in a pan over a medium heat, then fry the onion for a few minutes until it begins to turn translucent. Add the garlic and fry for a minute more. Add all the remaining sauce ingredients and stir to combine. Cover, reduce the heat to a simmer and cook for 7-10 minutes or until all the tomatoes have burst and the sauce has reduced. Remove from the heat and allow to cool fully before blending in a food processor to a smooth, glossy sauce.
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Step 2
For the mustard slaw, mix together all the ingredients with a pinch of salt and good grind of black pepper in a large bowl.
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Step 3
To prepare the jackfruit, heat the oil in a medium pan over a high heat and fry the chunks of jackfruit for 5 minutes or until they start to char on the outsides. Reduce the heat to low and, using two forks, pull apart the jackfruit – it should look fibrous and meaty. Add 1/2 the BBQ sauce and stir to combine. Cook for 5 minutes or until the sauce is simmering and the jackfruit is well coated. Remove from the heat and, using the back of a fork, gently mash the jackfruit until most of the large chunks are gone and it resembles pulled pork.
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Step 4
Halve the buns and spread 1 tsp of vegan mayo on each. Add a heaped spoon of the pulled jackfruit, topped with the BBQ sauce and some slaw.
Liquid smoke is a flavouring, available in large supermarkets and at souschef.co.uk. Green jackfruit is under-ripe cooked and tinned jackfruit – it’s available from large supermarkets.
Check out our best vegan recipes here.
Nutritional Information
- Kcals 181
- Fat 10.5g
- Saturates 0.7g
- Carbs 19.3g
- Sugars 17.9g
- Fibre 1.6g
- Protein 1.7g
- Salt 1.2g
