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BBQ jackfruit recipe
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86 ratings
Derek Sarno, Tesco’s director of plant-based innovation, loves creating vegan food everyone will enjoy. Jackfruit is a great starting point, as its meaty texture means you can use it in burgers or on pizza – you might even fool your friends into thinking it’s meat! See method
Ingredients
- 2 x 410g tins Plant Chef jackfruit in water, drained and rinsed
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, crushed
- 200ml smoky BBQ sauce
- 1 tbsp sriracha
Each serving contains
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Energy
1545kj
370kcal
19%
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Fat
4g
6%
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Saturates
1g
4%
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Sugars
23g
25%
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Salt
0.9g
15%
of the reference intake
Carbohydrate 30.1g
Protein 2.6g
Fibre 6g
Method
- Gently break the jackfruit into shreds in a bowl, removing any seeds and tough pieces that don’t shred.
- Heat a large, lidded frying pan over a medium-low heat. Add the oil and onion and cook for 5 mins, stirring frequently, until translucent. Add the garlic and cook for 1-2 mins more until softened and fragrant. Stir in the jackfruit, then cover and cook (without stirring) for 5 mins.
- Add the BBQ sauce, sriracha and 2 tbsp water, stirring to coat the jackfruit. Reduce the heat to low, cover and simmer for 20 mins, stirring every few mins to make sure it doesn’t stick. If it does start to stick, add a splash more water. The sauce should be reduced but not sticking to the sides.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
See more Vegan recipes