Sweet, sticky and smoky. Jackfruit is a game changer when it comes to a natural ‘meat replacement’ for vegan meals. Slow cooked and shredded up it resembles pulled pork, deep fried in nugget from can taste like chicken. There are so many possibilities, but this is definitely my favourite way to cook with it.
- 400g tin jackfruit in water
- 150ml barbecue sauce
- 100ml vegetable stock
- 1 tbsp paprika
- pinch of salt and pepper
- Preheat your oven to 180c (200c fan gas mark 4).
- Drain and rinse the jackfruit, and add to a large frying pan on high heat.
- Fry off for 5 minutes to sear the sides of the chunks, and then add the paprika, salt and pepper.
- Reduce heat to medium and pour in the vegetable stock. Leave this to simmer for 10-15 minutes, or until the jackfruit has visibly softened and all the liquid has evaporated.
- Transfer the mixture into an oven proof dish and place into the oven for 20 minutes.
- Remove the jackfruit from the oven and mix through 100ml of the barbecue sauce (save the rest for later), before returning to the oven for a further 20 minutes.
- Take the jackfruit out of the oven and leave to cool for 10 minutes.
- Once the jackfruit has cooled slightly, use 2 forks to shred it up. Once you have your desired consistency you can pour over the remaining barbecue sauce and give it all one final mix.
The texture of shredded, slow cooked jackfruit is deliciously sweet and tender yet crispy, and works in a variety of different dishes.
Barbecue jackfruit stuffed sweet potatoes with red cabbage slaw and tahini.
Barbecue jackfruit sandwich with avocado and red cabbage.
Barbecue jackfruit burrito with brown rice, spinach, guacamole and red onion.
Have you tried cooking with jackfruit? What do you think of the texture?
If you try my recipe I’d love to know what you think. You can always tag me on instagram if you do!