Vegan Pulled Pork Style Jackfruit Burger Recipes

VEGAN PULLED PORK STYLE JACKFRUIT BURGER

Steps:

• Rinse, drain and shake out any excess water through a sieve and chop roughly.
• Heat the oil in a large, non-stick frying pan, add the minced garlic and fry for 2-3 minutes until the garlic turns slightly golden in colour. Add the onion and cook for 2-3 minutes.
• Add in the chopped jackfruit and water, reduce the heat to medium and cover the lid simmer until all water is evaporated, takes about 5 minutes.
• Use a potato masher and mash until all the jackfruit and tie apart. You may also use a fork to "pull" as well.
• Add 2 tbsp barbecue sauce and salt, mix and stir for other 7-8 minutes. The pulled jackfruit should be a bit brown, dry and curve up on the edge, even a few strands get a bit burnt.
• Turn off the heat and 2 tbsp barbecue sauce, mix well, so all the jackfruit is well cooked and saucy.
• Remove it from the heat and serve it on a burger bun with pickled cucumbers, tomato, avocado and green salad leaves.

PORTOBELLO JACKFRUIT BURGERS

Steps:

• Heat the oven to 200C/180C fan/gas 6. Toss the chips in 2½ tbsp of the oil and spread out on a large non-stick baking sheet lined with baking parchment. Rub the outside of the mushrooms with a drop of oil, then arrange them on another baking sheet, rounded-side up, and put the chips and mushrooms in the oven for 20 mins. Turn the mushrooms and chips over after 10 mins.
• Meanwhile, squeeze as much juice as you can out of the jackfruit. The best way is to wrap it in kitchen paper, then squeeze with your hands. Trim off the feathery bits of jackfruit that look a bit like shredded meat, weigh out 75g and stir in the tamari sauce. Tip the remaining jackfruit into a bowl. Add the chickpeas, tomato purée and garlic and blitz together until smooth using a hand blender or use a food processor. Stir in the remaining jackfruit and shape into four burgers about the size of the mushrooms. Coat in the flour.
• Check the chips and mushrooms and cook for 5-10 mins longer if needed. Meanwhile, heat the remaining oil and fry two of the burgers for a few minutes each side until brown and heated through. To make the relish, put the chopped tomatoes in a bowl with the tomato purée, vinegar, onion and basil or coriander.
• To serve, sandwich two of the burgers between the mushrooms. If the mushrooms are very juicy, blot with a little kitchen paper first. Serve with half the chips, sprinkled with the paprika, and serve half the relish on the side. The remaining mushrooms, burgers and chips will keep for two days in the fridge. To serve again, warm the remaining mushrooms and burgers in a low oven, and heat the chips, uncovered, until piping hot.

VEGAN PULLED PORK SANDWICHES RECIPE BY TASTY

Steps:

• Preheat your oven to 350ºF (180ºC).
• Oil a large knife and cut the jackfruit in half.
• NOTE: If using fresh jackfruit, line your work surface with plastic wrap
• Carefully remove the core of the jackfruit by cutting into it at an angle.
• Pull each fruit out and remove its seeds and outer coating. Rinse the fruit thoroughly then dry.
• NOTE: You can save the seeds to roast.
• Heat the oil over medium heat in a large pan or Dutch oven.
• Add the onions and garlic, and cook until translucent.
• Add the jackfruit, spices, Worcestershire, and liquid smoke. Stir to coat evenly.
• Add the vegetable stock and bring to a simmer. Reduce heat, cover and simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.
• Spread the jackfruit on a prepared baking sheet.
• Bake for 75 minutes, until the liquid has baked out and the jackfruit has a deeper brown color.
• Pour the vegan barbecue sauce over the jackfruit.
• Mix and return to the oven for 15 minutes.
• Serve warm on vegan buns with vegan coleslaw.
• Enjoy!

VEGAN PULLED JACKFRUIT

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.