PULLED JACKFRUIT
Jackfruit is a fantastic substitute for recipes typically using shredded meats (e.g. pulled pork). This pulled jackfruit recipe can be used for Mexican bowls, tacos and burritos or simply as a way to add flavour and texture to your salads and veg.
WHAT YOU'LL NEED
​​
-
2x 300g cans young jackfruit in brine
-
1x 400g can chopped tomato
-
1 large brown onion, finely sliced into strips
-
8 cloves garlic
-
6 button mushrooms, sliced
-
1 tsp tamari sauce
-
2 tsp smoked paprika
-
1 tsp ground turmeric
-
1 tsp ground cinnamon
-
1 tsp ground cumin
-
1 tsp chilli powder
-
1 tbsp apple cider vinegar / lime juice
-
¾ cup dry black beans, pre-soaked and cooked, or 1x 420g can black beans (optional)
LET'S GET COOKING
​​
-
Preheat the oven to 200°C.
-
In a shallow wide pan, sauté the onion and garlic in a little water with turmeric, until softened.
-
Add the mushrooms and cook for a few minutes to soften. Add tamari and cook for another few minutes until all liquid is absorbed.
-
Drain the jackfruit, then cut the base of each piece and squash, aiming for length instead of lumpiness. Add to the pan with all remaining ingredients and stir.
-
Optional: add the black beans with the jackfruit to the pan.
-
Cook on high heat till all liquid is absorbed, then spread into an oven dish and bake for between 45 and 60 minutes, re-spreading occasionally. Bake until lightly browned and pleasingly chewy.
If our work is of value to you, please consider 'buying us a coffee'. This will help us cover our administrative costs and produce more content.
