Vegan jerk jackfruit burger
Jackfruit is a great vegan alternative to pork and works perfectly with jerk seasoning. You can use fresh or tinned for this recipe. Make your own homemade vegan mayonnaise in seconds and save money.
Each serving provides 554 kcal, 8g protein, 52g carbohydrates (of which 18g sugars), 33g fat (of which 4g saturates), 6g fibre and 3.1g salt.
Ingredients
- 400g tin jackfruit
- 5 tbsp ready-made jerk barbecue marinade
- ¼ red cabbage, shredded
- 1 carrot, peeled and ribboned with a peeler
- 2 spring onions, finely chopped
- 5 tbsp vegan mayonnaise
- 2 vegan burger buns or mini ciabattas, cut in half
- squeeze fresh lime
- 1 tbsp chopped fresh coriander
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Rinse and drain the jackfruit and put into a bowl. Use a fork to shred the pieces into strings. Add the jerk barbecue marinade and stir to coat.
Cover a baking tray with foil and brush with a little vegetable oil. Transfer the jackfruit on to the baking tray in a single layer and bake for 15–20 minutes, until the jackfruit has crisped up at the edges and is hot through.
Meanwhile, put the onion, cabbage and carrot in a bowl and mix with enough vegan mayonnaise to make a coleslaw. Season with salt and pepper.
Build your burgers with the slaw and barbecue jerk jackfruit and serve.
Recipe Tips
This might make a bit more coleslaw than needed in your burgers so you can eat it as a side or save for later in the fridge.
