Vegan Pulled Meat Tacos with Jackfruit

Smoky, tender, and irresistibly moreish—these tacos reinvent the pulled meat experience using young jackfruit, celebrated for its naturally fibrous texture and ability to soak up bold, savoury flavours.

Gently braised with aromatic spices and finished with vibrant toppings, this plant-based take on a street food favourite delivers all the satisfaction of classic tacos, with none of the compromise.

INGREDIENTS

•       180gm young green jackfruit in water or brine

•       1/2 medium onion, diced

•       2 cloves garlic, minced

•       1 tablespoon olive oil (or your preferred oil)

•       1/4 cup BBQ sauce (your favorite vegan variety)

•       1/2 tablespoon Naturally Brewed Soy Sauce

•       1 tablespoon Vinegar

•       1 teaspoon smoked paprika

•       1/2 teaspoon chili powder (optional, for heat)

•       1/2 teaspoon ground cumin

•       Salt and pepper to taste

•       Optional toppings: coleslaw, pickles, or vegan mayo

INSTRUCTIONS

Prepare Jackfruit: Drain and rinse the jackfruit thoroughly. Remove any hard cores and seeds. Use your hands or a fork to shred the jackfruit, so it resembles pulled pork.

Sauté Aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent (about 5 minutes). Add the minced garlic and cook for another 1-2 minutes until fragrant.

Add Jackfruit: Add the shredded jackfruit to the pan with the onions and garlic. Stir in the smoked paprika, chili powder, cumin, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, allowing the jackfruit to absorb the flavors.

Simmer in BBQ Sauce: Add the BBQ sauce, soy sauce, and apple cider vinegar. Stir well to coat the jackfruit. Reduce the heat to low, cover the pan, and let it simmer for 15-20 minutes. Stir occasionally, and add a little water or more BBQ sauce if the mixture gets too dry.

Optional: Bake for Crispiness: For a more authentic pulled "meat" texture, you can transfer the jackfruit to a lined baking sheet and bake at 400°F (200°C) for 15-20 minutes until it becomes slightly crispy on the edges.

Assemble: Serve the jackfruit pulled "meat" on burger buns, topped with vegan coleslaw, pickles, or your favorite toppings.

SERVING SUGGESTIONS

Sandwiches: Pile the jackfruit "meat" onto a toasted bun with a side of coleslaw.

Tacos: Use as a filling for vegan tacos with avocado, salsa, and fresh cilantro.

Bowl: Add the jackfruit to a grain bowl with rice, beans, and veggies.