I’ll have to confess that I’d never heard of Jackfruit until Him Indoors became vegan. You may have seen these spiky creatures in Oriental supermarkets in the past. Mr. Canny tells me they are a common sight in Brazil, where there are places you are specifically warned to watch out for them in case one drops from the trees above. I wouldn’t fancy getting hit on the head with one of those bad boys!We first tasted it in The Bohemian and were converted to its meaty texture. What sauce it is cooked in makes all the difference, with strong flavours like BBQ working especially well. I’ve had numerous tins sat in the cupboard so made my own Tex-Mex feast for the family. Served with homemade Guacamole, fried peppers and onions, fresh salad and tortillas it makes a healthy inexpensive supper that will appeal to everyone. I bought our tin from a local vegan store and it only cost £1.99! A coleslaw mixed with vegan mayo would also work well against the smokiness of the sauce.
It is essential to buy the young green Jackfruit tinned in brine. A thorough wash in a sieve is enough for it to be ready, then chop off the ‘core’ so you’re left with the softer fruit. Coat in any BBQ sauce you wish to use. I made my own, but you can use shop bought if that’s more convenient for you. It is important to make sure the Jackfruit is coated in the sauce to stop it from drying out too much.
You can add a little water to the baking tin to make sure it doesn’t dry out too much during the process. I cooked ours for 90 mins at a medium heat in the oven. I have seen some cooked on the hob but figured this was the lazy way to cook it, seeing as little intervention was required. Much in the same way meat can char, watch out for the smaller pieces of the fruit to avoid an accrid taste in your sauce later on.
How long you cook it for depends on how ‘chewy’ you’d like it. The longer it cooks, the easier the fruit breaks down. I shredded with a fork much in the same way I might have with meat. It isn’t going to fool any meat eater, but for vegans it makes a nice change to use an ingredient like this in cooking as opposed to Quorn and the like. There isn’t much of the sauce left at the end of the process as the Jackfruit tend to soak it up. I’d love to hear how you get on with it if you decide to give it a go 🙂
Vegan BBQ Sauce
2 cups of Ketchup
1/4 cup of Brown Sugar
2 tablespoons of Biona Worcester Sauce (doesn’t contain anchovies)
2 tablespoons of Liquid Smoke
1 tsp of Garlic Powder
1 tsp of Sriracha Sauce
Black Pepper to tasteThis simple marinade works really well with the Jackfruit. You can add more or less Sriracha, depending on your palate.
Thanks for reading,