Jackfruit Shawarma Recipes

VEGAN SHAWARMA

Vegan Shawarma image

Grab a napkin because this Vegan Shawarma made with roasted jackfruit is wonderfully messy, completely addictive and 100% carnivore-approved.

Provided by Amanda Logan

Time 2h50m

Number Of Ingredients 24

Ingredients

550 grams young jackfruit ("meat" from 2 (20 oz) cans of jackfruit)
400 grams / 2.5 cups cooked chickpeas
1 juice of 1 lemon
¼ cup olive oil (good quality)
3 garlic cloves (peeled and minced)
1 tsp sea salt
1 tsp black pepper (freshly ground)
2 tsp ground cumin
¾ tsp smoked paprika
¼ tsp turmeric (optional)
½ tsp ground cinnamon
1 large red onion (peeled and finely sliced)
2 tbsp fresh parsley (finely chopped)
1 garlic cloves
¼ cup lemon juice
⅓ cup tahini
½ tsp sea salt
3-4 tbsp water
½ tsp ground cumin or sumac
6 pita breads
1 and ½ cups thinly sliced lettuce
2 fresh tomatoes (sliced)
⅓ cup hummus
pickles

Steps:

Strain the brine from two cans of young jackfruit. Thinly slice each triangle lengthways and pop them in a large bowl.
Add the chickpeas and the remaining shawarma "meat" ingredients and stir to combine. Cover with a clean cloth or cling film and refrigerate for at least 2 hours or overnight.
Preheat oven to 190 degrees C (375 degrees F).
While the oven is heating, remove the marinated jackfruit from the fridge and spread it out over a roasting pan or tray.
Place the tray in the oven and roast for 35-40 minutes or until some of the jackfruit edges are slightly charred. Remove from the oven when roasted.
While the jackfruit is roasting, add the lemon tahini sauce ingredients to a blender and blend until smooth. Add more water if needed to thin out. Transfer to a jar.
To serve the vegan shawarma, warm a pita gently on a dry pan over medium heat for a minute or two, turning halfway through. Remove from the heat and lay the pita on a plate or board and smear with a good dollop of hummus. Add the sliced lettuce and tomato followed by a good handful of the roast jackfruit and chickpea mixture. Add pickles - if you're adding them - and drizzle with a little lemon tahini sauce.
Fold the bottom of the pita up and then roll from the side to make a wrap. Grab and napkin and dig in!

Nutrition Facts : Calories 243 kcal, Carbohydrate 36 g, Protein 4 g, Fat 11 g, SaturatedFat 1 g, Sodium 587 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving

VEGAN PULLED JACKFRUIT

Vegan pulled jackfruit image

Use jackfruit to make this clever vegan 'pulled' meat substitute, perfect for stuffing into bread rolls and enjoying with all the barbecue trimmings

Provided by Juliet Sear

Categories Dinner, Main course

Time 1h

Number Of Ingredients 10

Ingredients

1 tbsp vegetable oil
1 red onion, finely chopped
1 tsp ground cinnamon
1 tsp cumin seeds
2 tsp smoked paprika
2 tsp chipotle Tabasco
1 tbsp apple cider vinegar
4 tbsp BBQ sauce
200g can chopped tomato
2 x 400g cans young jackfruit in salted water

Steps:

Heat 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 Tabasco, 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.
Once 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.

Nutrition Facts : Calories 135 calories, Fat 2 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium