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
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2x 300g cans young jackfruit in brine
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1x 400g can chopped tomato
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1 large brown onion, finely sliced into strips
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8 cloves garlic
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6 button mushrooms, sliced
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1 tsp tamari sauce
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2 tsp smoked paprika
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1 tsp ground turmeric
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1 tsp ground cinnamon
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1 tsp ground cumin
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1 tsp chilli powder
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1 tbsp apple cider vinegar / lime juice
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¾ cup dry black beans, pre-soaked and cooked, or 1x 420g can black beans (optional)
LET'S GET COOKING
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Preheat the oven to 200°C.
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In a shallow wide pan, sauté the onion and garlic in a little water with turmeric, until softened.
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Add the mushrooms and cook for a few minutes to soften. Add tamari and cook for another few minutes until all liquid is absorbed.
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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.
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Optional: add the black beans with the jackfruit to the pan.
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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.
