Sticky BBQ Pulled Jackfruit, Toasted Cashew Nuts and Avocado Slaw
Pulled jackfruit with a Sticky BBQ glaze topped with a creamy vegan avocado slaw and toasted, salted cashew nuts
After stage 3 of the method, you can bake in the oven @200°C / Gas mark 6 for 20 minutes to get a slightly charred taste and a crisp texture.
Cooking Method
- Heat the oil in a large frying pan, then cook the onions until soft. Add the chilli & garlic and cook out for another few minutes on a medium heat
- Add the tabasco, Sticky BBQ glaze sauce & tomatoes, mix well and simmer for 20-30 mins or until reduced
- Add the jackfruit & sliced basil and cook out for another few mins
- For the coleslaw, de-seed and dice the avocado then mash in a mixing bowl
- Mix the avocado, coconut milk, vinegar, dijon, garlic, salt, and pepper
- Stir through with the coleslaw mix
- Toast the buns and serve the jackfruit in the bun topped with the avocado slaw
- Garnish with the coriander & toasted cashew nuts
Ingredients
- 800g Youngs Jackfruit In Brine
- 1ml White Onion , Diced (finely)
- 1ml Garlic , Minced
- 1ml Red Chilli , Diced (finely)
- 2tbsp Extra Virgin Olive Oil
- 20g Basil , Sliced
- 1tspn Tabasco Sauce
- 200g Chopped Tomatoes
- 50g Bbq Sauce
- 1tbsp Cider Vinegar
- 50g Cashew Nuts , Toasted
- 1ml Ripe Avocado , Diced
- 340g Coleslaw Mix (Red Cabbage/Onion/Carrot)
- 70ml Coconut Milk
- 0.5tbsp Dijon Mustard
- 30ml Cider Vinegar
- 1ml Garlic , Minced
- 20g Coriander , Chopped
- 5ml Burger Buns
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