BBQ Pulled Jackfruit Burger

Servings: 6
Cooking Time: approx. 5hrs


2 x 400g tins of Organic Kitchen young jackfruit, drained and rinsed
½ small brown onion, sliced thinly
1 clove garlic, finely diced
½ tsp Just Natural Herbs ground cumin
½ cup vegetable stock
2 cups BBQ sauce of choice
1 x 400g tin of Organic Kitchen cannellini beans, drained and rinsed
¼ cup Organic Kitchen vegan mayo
1 tbsp Organic Kitchen apple cider vinegar
1 tbsp Organic Kitchen Sicilian lemon juice
Pepper to taste
1 medium white cabbage, shredded finely
Maple syrup to taste
Baps/burger buns of choice
1 avocado, sliced

How to Make it

  1. Drain and rinse the young jackfruit and pat dry with kitchen towel roll.
  2. In the slow cooker, mix together this jackfruit with the onion, cumin, garlic, stock, and BBQ sauce.
  3. Cover and slow cook on a low heat setting for 4 hrs.
  4. During this time, whisk together the vegan mayo, Sicilian lemon juice, apple cider vinegar, and pepper in a small bowl.
  5. In a separate medium bowl, place the shredded cabbage, the tiniest drop of maple syrup, and then toss in the above dressing until fully coated. Voilá to your homemade, vegan coleslaw!
  6. Once the slow cooker has finished its 4 hrs, you should be able to ‘pull’ the jackfruit apart with two forks.
  7. Stir in the cannellini beans and set the slow cooker to continue for a further 1 hr.
  8. Serve warm, on the baps and top with the avocado and coleslaw before closing the buns. Any other desired additions – go wild (but plant-based)!