The flavour of this dish is undeniably delicious so I wanted to recreate a vegan version, after all the meat is purely a vessel for the sauce!
This version uses canned jackfruit, which can be found at most Asian grocers and will take only about 45 minutes from start to finish compared to the 5-6 hours the meat alternative takes.
Jackfruit is naturally quite sweet so you won’t need to add as much sugar that’s usually prevalent in regular BBQ sauce recipes and this version uses maple syrup instead of brown sugar and also half passata, half tomato sauce.
This dish is the perfect alternative to take away and uses ingredients you should have lying around in your pantry (except the jackfruit), but pick some up next time you see it, it costs under $2 a can! Make sure you stock up because I guarantee this dish will soon become your favourite!
It can be used in Gyro’s, Nachos or burgers; so say goodbye to expensive Friday & Saturday night take away and give this a crack.
Hope you enjoy !
* If you are serving to littlies you can omit the chilli powder, although my two are demons for chilli!
Serves 4 comfortably
2 teaspoons garlic powder (fresh is fine too)
4 teaspoons smoked or sweet paprika (I’ve used smoked)
½ teasoon of chilli powder
2 teaspoons of salt
1/2 red onion, diced
½ cup passata
1 cup water
½ cup apple cider vinegar
½ cup of brown sugar
1 tablespoon of Worcestershire
2 Cans of 324g jackfruit, drained and rinsed
- Preheat oven to 200 degrees Celsius / 390 degrees fahrenheit
- In a large pot, add oil and onion stir for a few minutes until it becomes translucent
- Add all of the other sauce ingredients, stir
- In a large bowl, add spice run ingredients, mix well and then add jackfruit, ensuring each piece is covered, add to pot with sauce
- Bring to boil and allow to cook for 10 minutes
5. Remove jackfruit with a slotted spoon and place on lined baking tray(s), so they are evenly spread leaving the sauce in pan
6. Bake for 30 minutes, remove from oven and use the back of the spoon to break apart before adding back to sauce
7. Serve on a burger with coleslaw and avo, top nachos, add to a pizza or use as a filling for Gyros – the options are endless! I’ve served on with the Smith & Daughters Brazilian Slaw (I omitted the olives + mushrooms)