The most delicious vegan pulled 'pork' this side of the solar system.
Prep Time 10mins
Cook Time 15mins
Total Time 25mins
1Red bell pepper
Coriander / Cilantro
Drain and rinse the jackfruit.Place it all in a clean cloth or tea towel and squeeze out as much liquid as you can. If you have a tofu press, you can use this to press the last of the liquid out as you prep the rest of the ingredients.
Mix all of the spices together; sea salt, garlic powder, smoked paprika, onion powder, thyme, oregano, cayenne pepper, and black pepper.Put the jackfruit into a large bowl and add in the cornflour, mixing in well.Add the spice mix into the jackfruit next, stirring well to coat completely.
Cook the jackfruit in a pan on medium / high heat. No oil is needed if you have a non-stick pan. Stir occasionally, and if it clumps together you can pull it apart with a fork.After about ten minutes, it should be done.Set this aside in a bowl so you can use the pan for the vegetables.
While the jackfruit is cooking, chop all of the vegetables:Dice the red onion, crush, or finely chop the garlic, and cut the bell pepper into thin batons. You can use a peeler on the courgette to make ribbons, or cut this into batons too.Put the balsamic vinegar into the pan and immediately add in the vegetables.Cook the vegetables on high heat in the pan that you used for the jackfruit, for about five minutes.When done, add in the passata and stir in well.Finally, add the cooked jackfruit back into the pan and stir everything together so it is all well combined.
You can enjoy this jackfruit mix with rice, in a taco or burger, or my favorite - in a burrito.It tastes amazing when added to a tortilla wrap, along with hummus, salad leaves, avocado, and some fresh coriander/cilantro.
Calories are calculated without the optional extras.