BBQ Sandwich with a Vegan Alternative to Pulled Pork
Ingredients
For the vegan pulled pork
2
cans of jackfruit
1
tb
olive oil
1
pc
onion, cut into small pieces
1
ts
paprika
1
ts
dried oregano
1
ts
ground cumin
1
ts
chili powder
2
Splash(es)
liquid smoke
For the BBQ sauce
1
tb
olive oil
2
pc
cloves of garlic, finely chopped
6
pc
dates, pitted and chopped
1
ts
paprika
0.5
ts
ground cumin
0.5
ts
star anise, ground in a pestle and mortar
2
Splash(es)
liquid smoke
0.5
ts
chili flakes
100
ml
passata
60
ml
balsamic vinegar
For the coleslaw
200
g
white cabbage, cut into fine strips
100
g
red cabbage, cut into fine pieces
2
pc
carrots, cut into fine strips
1
pc
onion, cut into small pieces
1
tb
white balsamic vinegar
1
ts
mustard
1
ts
agave syrup
1
tb
lemon juice
Preparation
1. Prepare the coleslaw first. Put the vegetables in a bowl, and mix well with the rest of the ingredients. Cover, and place in the refrigerator to rest.
2. Heat the olive oil in a saucepan and start to fry the garlic, onions and dates. Add the paprika, chili flakes, star anise and cumin, and then the passata and liquid smoke. Boil and reduce for around 10 minutes, stirring occasionally.
3. Then leave to cool somewhat, add the balsamic vinegar, and blitz in a blender until you have a smooth mixture.
4. For our vegan alternative to pulled pork, start by rinsing the jackfruit thoroughly, and draining. Then add to a bowl, and pull apart the jackfruit using two forks, or your fingers. Add the spices and oil, mix through, and leave to marinate.
5. Heat a little oil in a pan, and start to fry the onions. Add the garlic, and continue to sweat everything for a further minute.
6. Add the marinated jackfruit, and fry for around 5 minutes whilst stirring occasionally. Pour in the barbecue sauce, cover, and simmer over a low heat for around 10 minutes.
7. Slice open the brioche buns, and fill the lower halves with the vegan alternative to pulled pork. Place a slice of the cheddar alternative on each, and spoon coleslaw on top. Place the top halves of the buns on top, and enjoy!
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