Use jackfruit to make this vegan pulled meat substitute. It is perfect for filling our vegan burger “Pulled Jack” and enjoying it with all the usual grilling ingredients.
The taste and texture are similar to the real thing. If you’re craving pulled pork but want an animal-friendly version, this Pulled Jackfruit Burger is for you.
Ok what is jackfruit?
The answer is already in the name: jackfruit is a fruit that is actually native to the tropics and belongs to the mulberry family. The jackfruit tree is widespread in the tropical regions of the world. The large fruit is called jackfruit, jackfruit or jack tree fruit in this country. In Brazil it is called “Jaca” in Portuguese or “Nangka” in Malay.
In fact, what makes this fruit so special is its pulp, which is both starchy and fibrous. While the taste of ripe fruit is naturally sweet, young fruit tends to be flavorless and have a perfect meaty texture. With their mild taste, young jackfruit are better able to absorb other flavors and are often compared to poultry or pork because of their meat-like texture. Now, when we cook them with our BBQ sauce, your guests probably won’t guess at first that this is fruit. Let’s stun the skeptics!
We’ve found that the easiest way to use jackfruit is to buy it packaged. You can get them canned, vacuum packed and frozen. It lasts forever this way and is much easier to come by than fresh.
What’s in jackfruit?
Jackfruit Nutrition Facts: First, the pulp of jackfruit is made up of 74% water, 23% carbohydrates, 2% protein, and 1% fat. In a 100 gram serving, raw jackfruit provides 400 kJ (95 kcal). Jackfruit is a great source of vitamin B6, as well as vitamin C and potassium. In fact, jackfruit is easier to digest than pulled pork, making this burger a lot healthier.
Side dish rosemary potato wedges
These potato wedges are crispy and crunchy with a soft interior. Homemade potato wedges are the perfect solution when you have a craving for french fries. You are free to peel them beforehand or to put them straight into the tube with the peel.
I just seasoned the wedges with salt, pepper and fresh rosemary, which is more than enough. I used heart-healthy olive oil for baking so I didn’t have to fry them in rapeseed oil. They are the healthier fries. You can also season the potato wedges with garlic powder or onion powder, hot paprika powder and other herbs.
if you like our vegan burger “Pulled Jack”, you might also be interested in these dishes:
- vegan spelled burger bun
- Jackfruit Curry with Sweet Potatoes
- Hasselback potatoes as an accompaniment to the vegan burger “Pulled Jack”
- Potato wedges with cheese and jalapenos dip
- Hasselback beetroot with cilantro pesto
- Zucchini potato fritters quick and super crispy
vegan burger “pulled jack”
for rosemary wedges:
- Preheat the oven to 200°C.
- Peeling potatoes is optional. If you do not peel the potatoes, they must be washed well and brushed if necessary.
- Quarter or eight the potatoes, depending on their size.
- Mix the potatoes with the olive oil and the spices in a bowl.
- Place the potatoes on a baking tray lined with baking paper and sprinkle with rosemary leaves that have been plucked off.
- Bake in the oven on the middle rack for 30 minutes. Maybe the last 10 minutes on the top rail for a better tan.
Pulled Jack Burger:
- Pour the jackfruit into a colander and drain well. Pull apart a bit with your fingers.
- Peel and finely chop the garlic.
- Heat the oil in a coated pan. Briefly sauté the garlic.
- Add jackfruit to pan and sauté for 3 to 4 minutes. Season with salt, cayenne pepper and smoked paprika powder.
- Add BBQ sauce and mix well.
- Separate and wash the lettuce leaves.
- Wash tomatoes and cucumber, cut into slices.
- Peel the red onion and cut into rings.
- Halve the burger buns and lightly brown them in a pan or toast.
- Place two lettuce leaves on the bottom half of the burger. Then comes the pulled jackfruit. It is topped with tomato and cucumber slices, onion rings and last but not least the bun lid on top.
- Serve the burger with the rosemary wedges and enjoy.