VEGAN JERK JACKFRUIT BURGER RECIPE - BBC FOOD
Jackfruit is a great vegan alternative to pork and works perfectly with jerk seasoning. You can use fresh or tinned for this recipe. Make your own homemade vegan mayonnaise in seconds and save money. Each serving provides 554 kcal, 8g protein, 52g carbohydrates (of which 18g sugars), 33g fat (of which 4g saturates), 6g fibre and 3.1g salt.
Provided by Rachel Ama
Prep Time 30 minutes
Cook Time 1 hours
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6.
- Rinse and drain the jackfruit and put into a bowl. Use a fork to shred the pieces into strings. Add the jerk barbecue marinade and stir to coat.
- Cover a baking tray with foil and brush with a little vegetable oil. Transfer the jackfruit on to the baking tray in a single layer and bake for 15–20 minutes, until the jackfruit has crisped up at the edges and is hot through.
- Meanwhile, put the onion, cabbage and carrot in a bowl and mix with enough vegan mayonnaise to make a coleslaw. Season with salt and pepper.
- Build your burgers with the slaw and barbecue jerk jackfruit and serve.
Nutrition Facts : Calories 554kcal, CarbohydrateContent 52g, FatContent 33g, FiberContent 6g, ProteinContent 8g, SaturatedFatContent 4g, SugarContent 18g
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In a food processor, blitz the garlic, ginger, onion and salt to a smooth paste. Add water if you need to, but very little.
Put the oil into a large non-stick pan over a medium heat. Add the cinnamon and fry for 20 seconds. Then add the paste from the processor and cook for 5 minutes – if it starts to stick, add splashes of water. Stir in the chilli paste, tomato purée, turmeric and curry powder.
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You can also freeze any leftover naan breads, or keep them for the next day to make Harissa Bean Pizza (see pg. 22 in Time to Eat for the recipe).
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