Cook Time: 35 Minutes

Servings: 4

Ingredients

  • prepared fresh or tinned brined jackfruit 400g
  • cider 250ml
  • burger buns 4, halved and toasted

SLAW

  • apple 1, peeled, cored and shredded
  • carrot ½, shredded
  • red cabbage ¼, thinly sliced
  • lime 1, juiced
  • soft brown sugar 2 tsp
  • coriander ½ a small bunch, leaves picked

BBQ SAUCE

  • tomato ketchup
 150ml
  • soy sauce 4 tbsp
  • soft brown sugar 4 tbsp
  • ginger a thumb-sized piece, finely grated
  • garlic powder 2 tsp
  • apple cider vinegar 4 tbsp
  • cayenne pepper ½ tsp

Method

  • Step 1

    Break the jackfruit into pieces (if you’re using tinned, drain and rinse well) and put in a pan with the cider and enough water to cover the fruit. Bring to the boil, reduce the heat and simmer for 30-35 minutes or until all of the liquid has evaporated and the jackfruit is tender. Shred into strands using two forks.

  • Step 2

    Mix together the slaw ingredients with some seasoning and leave to marinate for 20 minutes, stirring once.

  • Step 3

    Meanwhile, put all the BBQ sauce ingredients in a small pan and heat gently. Once simmering, remove from the heat.

  • Step 4

    Stir ¾ of the BBQ sauce through the pulled jackfruit and gently reheat. Pile some on to the base of a bun, top with slaw and serve with extra BBQ sauce for dunking.

     

Recipe Sourced From Olive Magazine

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