Recipes: BBQ Jackfruit with Coleslaw

Ingredients

BBQ Sauce

2 Tsp olive oil

1 onion, finely chopped

2 cloves garlic, crushed

½ tsp ground cumin

1 Tsp curry powder

2 Tsp soy sauce

1 tsp liquid smoke

100ml tomato ketchup

1 Tsp soft dark brown sugar

1 Tsp maple syrup

1 Tsp balsamic vinegar

400g tin cherry tomatoes

Mustard Coleslaw

120g red cabbage, very finely sliced

2 carrots, grated

4 spring onions, finely sliced 

100ml vegan mayonnaise

2 Tsp apple cider vinegar

4Tsp Dijon mustard

Other ingredients

2 Tsp rapeseed or olive oil

2 x 410g tins green jackfruit, drained, washed, and squeezed to release some moisture,

12 small burger buns, halved and toasted

mayonnaise

Method

To make the BBQ sauce, heat the oil in a pan over a medium heat, then fry the onion for a few minutes until it begins to turn translucent. Add the garlic and fry for a minute more. Add all the remaining sauce ingredients and stir to combine. Cover, reduce the heat to a simmer and cook for 7-10 minutes or until all the tomatoes have burst and the sauce has reduced. Remove from the heat and allow to cool fully before blending in a food processor to a smooth, glossy sauce.

Mix all the ingredients for the coleslaw a pinch of salt and good grind of black pepper in a large bowl.

Heat the oil and fry the prepared jackfruit for 5 minutes. Reduce the heat, and pull apart the jackfruit. Add in half of the BBQ sauce and simmer for 5 minutes.

To assemble, spread a little mayonnaise on the halved burger bun Add a spoonful of the pulled jackfruit, top with BBQ and some coleslaw.

Review

The BBQ sauce was good. It was tasty and not too sweet. Sadly the jackfruit was rather meh. It's not something we would choose to eat again. The coleslaw had far too much mustard in it, and I'd already reduce it by half from the quantities listed above.

In all, I'll use the sauce again, but won't bother with the rest.