Pulled jackfruit bowl

Pulled jackfruit bowl

Tags

Vegan
jackfruit

Cook

Ingredients

  • 2 cans jackfruit in water
  • 3 shallots, finely diced
  • 6 cloves garlic, finely diced
  • 1 tbsp finely diced ginger
  • 2 lemongrass stalks, finely diced
  • 1 tsp Chinese five spice
  • 60ml veggie stock
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp maple syrup
  • 1-2 tbsp hoisin sauce
  • 2 tsp toasted sesame oil
  • 1 carrot, julienned
  • Small cucumber, julienned
  • Small wedge of cabbage, shredded
  • 4 radishes, cut into matchsticks
  • 1 spring onion, thinly sliced
  • Coriander leaves
  • 1 tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 1 tbsp rice vinegar
  • 1 tsp maple syrup
  • 1 tsp sesame seeds
  • Rice

Steps

  1. Drain jackfruit. Cut the firm, pointy ends off and chop them finely. Set jackfruit aside.
  2. Heat oil in the wok. Cook shallots until softened. Add the garlic, ginger and lemongrass. Cook until fragrant.
  3. Add the five spice and cook it gently, stirring the whole time, for a minute or so.
  4. Add jackfruit and veggie stock. Let it stew on a low heat until softened, breaking pieces up with the spatula.
  5. Mix the marinade ingredients from soy sauce to sesame oil in a bowl and pour over the jackfruit.
  6. Simmer gently for another 10-15 minutes – until all the excess moisture cooks out.
  7. Allow the mixture to cool down. Place in the fridge overnight to intensify the flavour.
  8. Set the oven to 200°C and spread the jackfruit on a lined baking tray. Brush lightly with hoisin sauce.
  9. Bake for about 20 minutes, until a little caramelised and browned around the edges.
  10. Clean and cook the rice.
  11. Place all the veggies, spring onions and chopped coriander in a mixing bowl.
  12. Mix the dressing ingredients in a small bowl.
  13. Toss the vegetables in the dressing.