Vegan Pulled BBQ Jackfruit and Avocado Slaw Wraps

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

BBQ Jackfruit

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)

Avocado Slaw

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

For Serving

Wraps – I used little ones because it was for a buffet but you could use any you wanted

Method

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 a12030743_10156121945660094_1801747640_n (2)large 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.20150825_121941

 

 

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 20150825_121936veg 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!!

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Avocado Chocolate Pots

Given that it’s Meat Free Week and this is Meat Free Manchester I have decided to up my game and do a recipe a day to help out anyone who’s giving vegetarianism or veganism a go for the first time. Granted, this particular recipe might not help you out in terms of Tuesday night tea but there is a lot of hype surrounding these (if you’ve been watching Masterchef you’ll know what I’m talking about) and I had to give it a go. Regardless they are a bit of fun and crazyily straightforward and surprisingly tasty – my meat-eating friend even enjoyed them!

I present to you the Avocado Chocolate Pot! This made two espresso pot sized desserts (2 servings)

Ingredients

2 small avocados or 1 big one – make sure they’re ripe but not too ripe.

1 teaspoon of vanilla extract

About 1 tablespoon of cocoa

A slash of non-dairy milk (I used soya)

A squeeze of agave nectar

Method

Basically use some common sense for this recipe. I scooped out the avocado first and then by eye added the rest of the ingredients. To start just add a little cocoa / agave nectar / milk and blitz until smooth. You can then add more of whichever you need depending on how chocolatey / sweet / solid it is respectively.

Once you are happy with the proportions and taste put in little serving pots – espresso pots work really well. Then chill in the fridge.

To serve I grated some dark chocolate on the top for a bit of fancy J

 

Sorry for the lack of photos; me and my friend ate them before I had chance to get my phone out, they basically looked like chocolate pots though!

 

 

 

Avocado Pasta Sauce

This weekend I was visiting my Dad and Step-mum in London so didn’t do any cooking (lots of eating though!) so when I got home late yesterday evening I had an urge to get in the kitchen.

My fridge was surprisingly well stocked and included a very squishy avocado – this would have to be the base of my meal. Below is the recipe that followed, it was delicious! However, I made a rather stupid mistake of blitzing the sauce in a thin plastic tub with a raised bottom, this resulted in a few splinters of plastic ending up in my finished dish. I ate it anyway but in case you’re as idiotic as me here’s a warning: make sure you use a normal bowl or something – basically anything that isn’t going to get chopped up by your hand blender! I blame tiredness!

Serves one

Ingredients

Pasta – whatever size or shape you have. To measure, I always fill my serving bowl half way up with the dried pasta (it just about doubles in size when cooked)

½ Red pepper – this addition is inspired by @drunkenbutcher’s Macaroni cheese (see last post)

1 Avocado – by the time I’d cut the brown/black bits off I probably had ¾ avocado so I reckon you could stretch a full one to serve 2

1 small clove of Garlic – this will be raw in the finished dish so adjust according to taste

1 tablespoon (ish) of olive oil

Splash/squeeze of lemon juice – again, to taste

Salt and pepper

Method

  1. Boil a large pan of water and add a good amount of salt (apparently the water should be as salty as tears 😥 ), cook the pasta according to the packet instructions – about 10 minutes usually
  2. Finely dice the red pepper, heat a separate pan and sauté in a blob of vegan margarine. You just want this to sizzle away to soften and sweeten without colouring
  3. Crush the garlic and mix with the olive oil. I used a pestle and mortar but you can use a garlic crusher, a really fine grater or a knife on a chopping board
  4. Put the garlic, oil and avocado into a suitable bowl and use a hand blender to mix to a smooth paste. This could also be done in a food processor and potentially by hand in a pestle and mortar
  5. Stir in the lemon juice and season with salt and pepper. Taste at this point and add more lemon or garlic or seasoning
  6. When the pasta is cooked, drain and reserve a splash of the cooking water – this will help to thin the sauce
  7. Mix the avocado sauce and softened red peppers in with the pasta and loosen the sauce with as much or as little cooking water as you want. Serve!

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