PLANT-BASED PULLED JACKFRUIT
| Calories | Fat | Carbs | Protein |
| 177 | 2.9g | 31.4g | 5.6g |
RECIPE HIGHLIGHTS
I’d never heard about jackfruit before moving to a plant-based diet. You can use jackfruit to make this clever vegan ‘pulled’ meat substitute, perfect into bread rolls or on a pizza.
Ingredients
4-6 servings
1 tbsp vegetable oil
1 red onion, finely chopped
1 tsp ground cinnamon
1 tsp cumin seeds
2 tsp smoked paprika
2 tsp chipotle hot sauce
1 tbsp apple cider vinegar
4 tbsp BBQ sauce
200g of chopped tomato
2 x 400g cans of young jackfruit in salted water
Method
1- Heat the oil in a frying pan and cook the onion until very soft, for around 10-12 mins. Add the cinnamon, cumin and paprika to the onions and cook for a further 2-3 mins. Next, add the hot sauce, vinegar, and BBQ sauce, and mix well before adding in the tomato, the drained jackfruit, and 200ml water. Leave to simmer gently, covered, for 30 minutes, stirring every 5-10 minutes to help break down the jackfruit. Then, remove the lid and cook for a further 10 minutes.
2- Once cooked, use a fork to make sure all of the jackfruit is well shredded. Check seasoning and add another tbsp of BBQ sauce if necessary for extra stickiness.
