This Jerk Jackfruit recipe is really impressive starter that will be loved by vegans and non-vegans alike! The jerk jackfruit is super flavorsome and has a delicate meaty texture just like pulled pork!
This was my first time cooking with jackfruit and I wasn’t quite sure if it was going to turn out well, but I was super happy with the result! I think the secret to tender jackfruit is too steam it with water/stock for a long time to prevent it from drying out.
This jerk jackfruit recipe was inspired by Gaz Oakley’s BBQ jackfruit lettuce wraps but I adapted it to more Caribbean flavours and made improvements to the method where I thought was necessary.
I used shop-bought jerk marinade for the convenience, but you can have a go at making your own jerk marinade if you prefer and you could also control the spice level a bit better this way too.
I decided to pair this jerk jackfruit recipe with vegan coleslaw as the vegan mayo/yogurt cools down the spice from the jerk marinade. I kept the vegan coleslaw recipe quite simple but it still tastes fresh as I added lots of lime and apple cider vinegar. I also topped the lettuce wraps with toasted cashews which added a little extra crunchy texture.
Once you try this Jerk Jackfruit recipe, this will be your go-to starter for any dinner party. Now that I am confident with cooking with jackfruit, I think I’m going to experiment with other marinades in the future such as:
- Hoisin jackfruit- a veganised version of hoisin duck
- BBQ jackfruit- using chipotle paste instead of jerk
- Harissa jackfruit- using harissa paste instead of jerk
Tinned jackfruit is becoming way easier to source in the UK- I bought mine from Tesco.
Jerk Jackfruit Lettuce Wraps with Vegan Coleslaw
This jerk jackfruit recipe is so flavoursome and replicates the texture and flavour of pulled pork but loads healthier! I served these jackfruit lettuce wraps with vegan coleslaw and toasted cashews
Ingredients
For the jackfruit
- 1 tin young jackfruit drained
- 1/2 tsp paprika
- 1/2 tsp dried sage
- 1/2 tsp ground cumin
- 2 tbsp olive oil
For the jackfruit jerk marinade
- 2 tsp jerk marinade (or more if you want is spicier)
- 7-8 tbsp tomato ketchup (roughly 1 cup)
- 1 tsp soy sauce
- 1 tsp sugar
For the vegan coleslaw
- 2 carrots, grated
- 1 red onion, finely sliced
- 1/2 red cabbage head, finely shredded
- 10 g fresh coriander, finely chopped
- 1 tbsp apple cider vinegar
- 2 tbsp alpro greek style vegan yogurt (or replace with an extra 2 tbsp of vegan mayo)
- 4 tbsp vegan mayo
- 1 tsp Tobasco sauce (optional)
- 1 lemon, juiced
- salt and pepper
- 1 tsp agave syrup (or sugar)
To serve
- gem lettuce
- cashews (lightly fried in olive oil)
Instructions
For the jackfruit
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Cut off the pointy bits of the jackfruit (the really hard bits) and remove the round seeds where you can.
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In a large bowl, tumble the jackfruit in the spices (not the oil) and set aside.
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Combine all the marinade ingredients in a sauce pan. Gently heat through but do not boil.
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Heat up the oil in a large pan on medium heat and add the jackfruit. Once lightly browned (roughly 2-3 mins) add the jerk marinade that you heated up and reduce heat to a low simmer and cover.
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Meanwhile, measure out 1 cup of hot water. Add half of it to the pan and cover. Cook for 20 mins stirring frequently in between- if the mixture looks dry add a bit more/the rest of the hot water.
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Continue to cook until the water is absorbed and the jackfruit is soft and juicy
For the coleslaw
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Combine the carrots, onions, coriander and cabbage in a bowl.
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Add the rest of the ingredients in a measuring jug and stir to combine
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Pour in the liquid mix to the cabbage bowl and toss with your hands to evenly coat.
To serve
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To toast some cashews, heat a large pan with a spoonful of oil then add in some cashews. Continuously stir for about 2 minutes until lightly toasted
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Spoon on some coleslaw on the lettuce boats then top with a spoonful of jackfruit. Sprinkle over some cashews and squeeze some lime and sprinkle some chopped coriander over the top.