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BBQ Vegan Pulled Jackfruit (Pulled 'Pork')
This BBQ vegan pulled jackfruit is a great pulled 'pork' alternative that's great for serving in sandwiches, burgers, salads and pita bread. It's smoky, rich and packed full of flavour, but still really easy to make in around 30 minutes.
Preheat the oven to 180 degrees C/350 F and line a large baking tray with parchment paper.
Drain and rinse the jackfruit, then transfer it to a large mixing bowl. Use your hands or a fork to separate the jackfruit fibres.
Add the cumin, garam masala, dried coriander, apple cider vinegar, sriracha, soy sauce, coconut sugar, and around a third of the BBQ sauce. Stir together well, then transfer the jackfruit to the baking tray. Spread it out into a single layer, and bake for 20 minutes, until crispy.
Meanwhile, heat the olive oil in a large skillet or frying pan. Add the onions, garlic and shiitake mushrooms. Cook over a medium-high heat for 5 minutes, or until fully softened.
Transfer the jackfruit to the skillet/frying pan together with water, the rest of the BBQ sauce and tomato paste. Stir together well for a couple of minutes, seasoning to taste with salt and pepper. Serve immediately, and enjoy!
Storage: You can store BBQ pulled jackfruit in the fridge in an airtight container for up to around 3-4 days, reheating either on the stove or in the microwave. This is also a freezer-friendly recipe. Store it in a freezer-friendly container for up to 3 months and reheat on the stove until fully thawed and warmed through.
Calories: 268kcal, Carbohydrates: 55g, Protein: 5g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 1200mg, Potassium: 676mg, Fiber: 5g, Sugar: 25g, Vitamin A: 196IU, Vitamin C: 7mg, Calcium: 72mg, Iron: 2mg