So I finally did it….. got hold of and cooked with Green Jackfruit! People who don’t spend their time scrolling through various vegetarian and vegan Facebook groups or Instagram pages may not be privy to this intriguing ingredient however it has long been used in sweet and savoury dishes all over the world from Bangladesh to Brazil. Recently, however, it has been making massive waves across the vegan world…..
The reason for the excitement is because, in its unripen state, the jackfruit provides a perfect vehicle for flavours and it’s texture is surprisingly similar to slow cooked meat….and in the current culinary hipster world, where Pulled Pork is on every other menu, it’s great to have a vegan alternative – especially as it’s a natural product which can be used in a variety of ways.
I first got to taste the virtues of Jackfruit from @thehungrygecko at Manchester International festival when it was used in a Sloppy Joe Rendang, the texture was like nothing I had had before (growing up a veggie) but it definitely looked meaty and the Asian flavours had been totally absorbed.
I decided to risk it and try it out for a Bring n Share lunch at work – tentatively I wrote my dish on the list of who’s bringing what…. ‘Vegan Pulled BBQ Jackfruit and Avocado Slaw Wraps’ – thankfully they went down great so here’s the recipe – adapted from http://minimalistbaker.com/bbq-jackfruit-sandwiches-with-avocado-slaw/ which apparently is loosely adapted from Blissful Basil – we’re spreading the jackfruit love!
Vegan Pulled BBQ Jackfruit and Avocado Slaw Wraps
Makes about 6 mini wraps
3 big tins – young green jackfruit (This can be tricky to find, best bet are Asian Supermarkets or the internet)
3 tbsp brown sugar
2 tsp paprika
1 tsp smoked paprika
2 tsp garlic powder
1 tsp salt
1 tsp pepper
1 tsp chilli powder
1 bottle BBQ sauce (Great British Sauce @GBsauce do a tasty vegan one)
½ white cabbage – finely shredded
2 or 3 carrots – grated
1 red onion – finely sliced
1 bunch of coriander
2 ripe avocados
1 lime, juiced
Salt + Pepper to taste
Wraps – I used little ones because it was for a buffet but you could use any you wanted
Rinse and drain the jackfruit and shake off as much water as you can. With each piece of jackfruit pull off the outside stringy bits of fruit into little bits and add to alarge bowl. Keep the solid bits of core to one side and then chop into small pieces and add to the bowl with the rest.
Sprinkle on the sugar and spices (everything but the BBQ Sauce). I think you can let your culinary juices flow a bit here, if you like it spicy add more chilli etc. Stir to fully and evenly coat the jackfruit.
Heat a large pan over a medium heat and add a splash of oil.
Add the jackfruit to the pan and fry until any remaining water has evaporated and it is starting to catch on the bottom of the pan.
Add the BBQ sauce and add water to thin-down the sauce. Stir and re
duce heat to low- medium, cover and cook for about 20 – 30 minutes until has reduced to a sticky consistency, stirring occasionally.
To make the coleslaw; mash the avocado with the lime juice and some salt and pepper to taste and thin with a little water. Mix the veg and coriander in a large bowl and coat with the avocado dressing.
To serve I just put some of the warm jackfruit in a wrap with a dollop of coleslaw and well….. wrapped!!