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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.

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  • 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)

Chili Bowl


  1. Preheat the oven to 200°C.

  2. In a shallow wide pan, sauté the onion and garlic in a little water with turmeric, until softened.

  3. Add the mushrooms and cook for a few minutes to soften. Add tamari and cook for another few minutes until all liquid is absorbed.

  4. 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.

  5. Optional: add the black beans with the jackfruit to the pan.

  6. 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.

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