Learn how to cook jackfruit and use it to make a vegan ‘pulled’ meat substitute. Perfect for stuffing into bread rolls and enjoying with all the barbecue trimmings
Prep:5 mins
Serves 4 – 6
1 tbsp vegetable oil1 red onion, finely chopped1 tsp ground cinnamon1 tsp cumin seeds2 tsp smoked paprika2 tsp chipotle hot sauce1 tbsp apple cider vinegar4 tbsp BBQ sauce200g can chopped tomato2 x 400g cans young jackfruit in salted water
STEP 1Heat the oil in a frying pan and cook the onion until very soft, for around 10-12 mins. Add the cinnamon, cumin and paprika to the onions and cook for a further 2-3 mins. Next add the hot sauce, vinegar and bbq sauce and mix well before adding in the tomato, the drained jackfruit and 200ml water. Leave to simmer gently, covered, for 30 mins stirring every 5-10 mins to help break down the jackfruit, then take the lid off and cook a further 10 minutes.STEP 2Once cooked, use a fork to make sure all of the jackfruit is well shredded. Check seasoning and add another tbsp of bbq sauce if necessary for extra stickiness.
