Pulled Jackfruit in Tacos
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
I got this recipe from one of my customers who made it at home!
Add rinsed jackfruit, onion, garlic, cumin, bbq sauce, cloves and stock to a pot and cook for 5-10 minutes over medium heat, stirring occasionally. Using a potato masher or large fork, mash the jackfruit to create the "pulled meat" consistency. Add more water if necessary, cover and let simmer for 45 minutes over low heat, stirring occasionally.
Stir in the drained beans. Cover and cook another 30 minutes. Keep warm until ready to serve.
Meanwhile, in small bowl, whisk together the mayo, vinegar, lemon juice, and pepper. Put the cabbage in medium bowl and toss with the dressing to coat. Add a small dash of maple syrup if needed but be careful not to add much, as the jackfruit will be sweet from the BBQ sauce.
Serve the pulled jackfruit in tacos with the cabbage, and a choice of pickles like gherkins.
This recipe should be gluten free, but always check labels if the products used are not listed on this website.
When using the ingredients listed, this recipe is suitable for the following diets:
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
- 1 can (400g) jackfruit, drained
- 1 bottle vegan BBQ sauce
- ½ cup vegetable stock
- ½ small onion, thinly sliced
- ½ teaspoon cumin
- 3 cloves garlic, minced
- ¼ cup vegan mayonnaise
- 1 can cannellini, drained
- 1 tbsp apple cider vinegar
- 1 tbsp lemon juice
- 300g white cabbage, shredded
- dash of maple syrup to taste
- freshly ground pepper to taste
- gherkins pickles, optional
Please Note: May still contain traces of gluten, egg and dairy or other allergens.