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jerk jackfruit recipe

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

Course Appetizer, Snack
Cuisine caribbean, Vegan
Keyword jackfruit lettuce wraps, Jerk jackfruit
Servings 4 people

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

  1. Cut off the pointy bits of the jackfruit (the really hard bits) and remove the round seeds where you can.

  2. In a large bowl, tumble the jackfruit in the spices (not the oil) and set aside.

  3. Combine all the marinade ingredients in a sauce pan. Gently heat through but do not boil.

  4. 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.

  5. 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.

  6. Continue to cook until the water is absorbed and the jackfruit is soft and juicy

For the coleslaw

  1. Combine the carrots, onions, coriander and cabbage in a bowl.

  2. Add the rest of the ingredients in a measuring jug and stir to combine

  3. Pour in the liquid mix to the cabbage bowl and toss with your hands to evenly coat.

To serve

  1. 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

  2. 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.