Growing up in a Sri-Lankan household meant jackfruit was a regular sighting. A typical get-together would usually have a jackfruit curry somewhere on the dinner table.
As a child, I was convinced it was chicken whenever my mum fed it to me, so I’m not surprised now that veganism is becoming more prominent, the use of jackfruit as a meat alternative in meals is on the rise.
More and more people are trying it, and it’s not just limited to those of Asian, Sri-Lankan or Indian background.
This particular wrap was inspired by the Buzzfeed video that had been floating around Facebook awhile ago, which features 8 ingredients. The coleslaw is an adaptation of The Viet Vegan’s recipe. I have tweaked both the jackfruit and coleslaw recipe to suit what I had at the time, as well as add certain flavours and omit non-vegan ingredients (like honey). After both fillings were made, I used store-bought wrap bread to create my wraps (I think they’re from Woolies, though I’m not 100% sure – as long as the ingredients don’t have any animal ingredients like milk or eggs you’re good to go!).
BBQ Pulled Jackfruit
2 cans jackfruit (in brine or water, not syrup. You can also buy jackfruit fresh from you Asian fruit and veg market, but make sure it is young jackfruit, as ripe jackfruit is quite sweet)
1 cup BBQ sauce
2 tablespoons brown sugar
1 teaspoon smoked paprika (I used sweet paprika)
1 fresh clove of garlic, minced
½ teaspoon chili powder
½ teaspoon curry powder
½ teaspoon soy sauce
½ teaspoon pepper
- Mix jackfruit, brown sugar, spices, soy sauce and minced garlic together.
- Leave to marinate in fridge overnight.
- The next day, when ready to cook, heat 2 tablespoons of oil in a pan, and fry jackfruit on high for 3 minutes.
- Add 1 cup of BBQ sauce and bring heat down to low.
- Simmer for 15 minutes, and turn jackfruit to brown other side.
- Simmer for another 15 minutes.
- You can add ½ cup of water to keep the sauce thin, otherwise leave as is and you will get a more caramelised effect – do what makes your taste buds happy :)
- Once jackfruit has softened, begin to pull apart with 2 forks.
- Remove from heat or keep cooking if you prefer a cripsy texture.
- Eat by itself or serve it as a burger.
1 tablespoon vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground mustard seed
⅓ cup vegan mayonnaise (I used the Praise 98% Fat Free mayonnaise from Coles/Woolies)
2 teaspoon agave nectar or maple syrup
2 tablespoon grated onion
1 carrot, shredded or grated
3 cups shredded green cabbage
1 cup shredded red cabbage
- Combine vinegar, salt, black pepper, mustard seed, vegan mayonnaise, agave or maple syrup, and onion in a bowl and whisk until well-combined.
- Pour over shredded cabbages and carrot and mix until vegetables are coated thoroughly.
- You can serve immediately, or marinate in the fridge for a couple hours to let the flavours set.
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