There are so many incredible fruits, vegetables and pulses available to help us enjoy a delicious plant-based way of eating. For our plant-based take on pulled meat, we’ve used jackfruit. Our spicy pulled jackfruit recipe is packed full of flavour and can be used piled into a burger, as a side dish, rolled into a wrap, mixed with pulses – it is so versatile.
Jackfruit is a very large fruit made up of several yellow bulbs of flesh contained in a hard, knobbly exterior, with each bulb containing a seed. Buy jackfruit in brine or water, we’ve used tinned young green jackfruit in unsalted water for this recipe.
Prep time 25 minutes
Cook time 25 minutes
1 x 565g tin of young green jackfruit
Juice of ½ lime
1 tsp. onion powder
1 tsp. dried sage
1 tsp. fennel seeds
1 tsp. ground cumin
½ tsp. garlic granules
1 tsp. smoked paprika
¼ -½ tsp. cayenne pepper
A good pinch of salt if using unsalted jackfruit
1 tbsp. rapeseed oil
70ml unsweetened almond milk
120g BBQ sauce
Your choice of bread buns
Drain the jackfruit and pat the jackfruit pieces dry on kitchen paper. Transfer the jackfruit pieces into a large bowl and add the lime juice and spices. Mix together and leave to marinate for 20 minutes.
Heat the oil in a medium frying pan. Add the marinated jackfruit and cook for a couple of minutes on each side. Pour over the almond milk and spoon in the BBQ sauce. Stir and slowly bring to a simmer. Cook for 25 minutes, stirring regularly.
As the jackfruit cooks it will soften and you will be able to gently break it apart with the back of a spoon (or use 2 forks to pull the jackfruit apart).
Serve immediately in bread buns with lettuce and coleslaw or on its own with salad.
To store, allow to cool, cover and keep in the fridge for 2 days.