Quick Vegan Pulled Jackfruit Burger with Barbecue Sauce
A pulled jackfruit burger is a beautiful thing, no matter whether you’re vegan, vegetarian, or a meat eater looking to cut down on your meat intake.
Jackfruit pulled pork has the texture of meat but is an entirely plant-based meal. As it’s a plant, it’s quick to cook, meaning you can put together a pulled BBQ jackfruit burger in 30 minutes. This makes the pulled jackfruit burger one of your go-to easy vegan recipes.
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Jackfruit come from a tree, and they grow to an enormous size. They can be eaten as fruit when they are ripe, which is when they are a yellowy-orange colour.
It’s when they are green, otherwise known as young jackfruit, that they are cooked and the texture is like meat. This is why jackfruit is talked about as a meat substitute.
In this pulled jackfruit recipe, we use canned jackfruit.
The jackfruits are canned when they’re young, but you could also use fresh young jackfruit or green jackfruit.
If you’re buying a young green jackfruit that isn’t in a can, make sure to remove the seeds. Don’t throw these away though, as the seeds can be prepared and cooked also.
Jackfruit recipes with barbecue sauce are perfect for vegan meals for meat lovers and an easy vegan dinner.
As we’re using young jackfruit, the jackfruit pulled pork has the texture of meat.
This jackfruit burger is made from canned jackfruit that you can keep in your store cupboard.
It’s a quick and easy vegan meal that you can pull together from store cupboard ingredients in 30 minutes.
Total Time: 30 mins
Prep Time: 15 mins
Cook Time: 15 mins
Cuisine: Vegan main
Calories: 418
Servings: 4
Rating:
Total Time: 30 mins
Calories: 418
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- 70 70 g canned jackfruit, drained
- 1 1 vegan wholemeal seeded rolls, split
- 0.25 0.25 small Little Gem lettuce, leaves separated and torn into pieces
- For the barbecue sauce:
- 0.25 0.25 Tbsp sunflower oil
- 0.25 0.25 onion, finely chopped
- 0.25 0.25 unwaxed dessert apple, cored but not peeled, diced
- 0.5 0.5 Tbsp molasses sugar
- 0.5 0.5 Tbsp cider vinegar
- 0.25 0.25 Tbsp tomato purée
- 0.25 0.25 tsp dried oregano
- 0.25 0.25 tsp dijon mustard
- ¼ tsp chilli powder
- ¼ tsp ground allspice (optional)
- For the vegan coleslaw:
- 125 125 g white cabbage, shredded
- 37.5 37.5 g red cabbage, shredded
- 21.25 21.25 g carrot, coarsely grated
- juice of ½ unwaxed lemon
- 0.5 0.5 tbsp chopped fresh coriander or parsley
- 62.5 62.5 g vegan mayonnaise
- 0.25 0.25 tsp dijon mustard
- 0.25 0.25 tsp apple cider vinegar
Method
- 1Tip the drained jackfruit onto a chopping board. Cut away the central woody core then pull the fruit into thin shreds with two forks.
- To make the barbecue sauce, heat the oil in a medium saucepan, then add the onion and apple, cover and cook over a low heat for 10 minutes, stirring from time to time, until the onion and apple have softened. Add the sugar, vinegar, tomato purée, oregano, mustard and chilli powder, then the allspice, if using. Mix together and cook for 2–3 minutes, stirring.
- 3Add the jackfruit to the barbecue sauce and cook for 3–4 minutes, stirring from time to time, until piping hot and well mixed with the sauce.
- To make the coleslaw, put the cabbage, carrot and lemon juice into a bowl and fork together. Scatter the chopped coriander or parsley over and mix together lightly.
- Toast each side of the rolls until lightly browned. Transfer to serving plates.
- Cover the bottom half of each roll with the torn lettuce leaves. Reheat the jackfruit, if needed, then spoon onto the rolls. Add a spoonful of coleslaw to each and cover with the roll tops. Serve immediately.
Enjoyed this pulled jackfruit burger? Try more tasty recipes in our round-up of the top 18 vegan jackfruit recipes for meat-free meals
