Description
A quick and convincing vegan riff on pulled pork with a smoky, tangy flavor and tender texture, perfect for weeknights.
Ingredients
Scale
- 2 cans young green jackfruit (565 g / 20 oz drained)
- 1 tbsp vegetable oil (15 ml)
- 1 medium yellow onion, thinly sliced (150 g)
- 3 cloves garlic, minced (9 g)
- 6 tbsp tomato paste (170 g)
- 1/4 cup apple cider vinegar (60 ml)
- 2 tbsp maple syrup or brown sugar (30 ml)
- 2 tsp smoked paprika (8 g)
- 1/2 tsp ground cumin (2 g)
- 2–3 drops liquid smoke (optional)
- 1 cup vegetable broth (240 ml)
- 3/4 tsp salt
- 1/2 tsp black pepper
- 4 vegan burger buns
- Optional toppings: quick slaw, pickles, sliced red onion, or vegan mayo
Instructions
- Drain and shred the jackfruit.
- Heat vegetable oil in a skillet over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook 30–45 seconds.
- Increase heat to medium-high and add shredded jackfruit. Sauté for 4–6 minutes until edges caramelize.
- Push jackfruit to the edges of the pan, add tomato paste in the center and cook for 1-2 minutes. Stir in broth, vinegar, maple syrup, smoked paprika, cumin, liquid smoke, salt, and pepper.
- Bring to a gentle simmer, then reduce heat and simmer uncovered for 10–12 minutes.
- Preheat broiler. Brush buns lightly with oil, broil for 1-2 minutes per side until golden. Spoon jackfruit mixture onto each bun and top as desired. Serve immediately.
Notes
Ensure to drain the jackfruit well and avoid overcooking to retain texture. The recipe can be made ahead and stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing and Broiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 18g
- Sodium: 780mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg