Smoky Jackfruit Rolls

Cook Time 45 Minutes

Servings 6


1 tbsp extra olive oil
400g can of young jackfruit (in water, not syrup), drained and rinsed well 
2 dill pickles, sliced into rounds 
6 seeded milk or brioche buns

1 tsp vegetable powder mixed in jug with 500ml water
150g good-quality barbecue sauce
1 tbsp tomato paste
1 tbsp dijon mustard
1 tbsp apple cider vinegar plus an extra splash for slaw
2 tbsp brown sugar
1 tbsp smoked paprika
3 garlic cloves, minced

¼ small white cabbage (about 250 g), shredded
½ small red onion, finely sliced
½ granny smith apple, julienned
2 tbsp vegan mayonnaise
Salt & pepper


Remove the seeds from the jackfruit pieces and cut them in half.
Combine the sauce ingredients in a jug. Heat the oil in a flameproof casserole pan over high heat. Sear the jackfruit all over for 3-4 minutes until browned. Pour over the sauce and the stock and coat the jackfruit. Season with salt and simmer for 25-30 minutes stirring occasionally. 

Shred jackfruit with two forks while also folding through sauce.

To make the slaw, mix the cabbage, onion and apple in a bowl. Mix the mayonnaise and an extra splash of apple cider vinegar with a pinch of salt and pepper. At the last minute, so it stays crunchy, toss the slaw with the dressing.

Serve the saucy pulled jackfruit with the slaw and pickles in the buns.


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