Vegan Pulled Pork Sandwich with Avocado and Spicy Coconut Chips
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Promise not to think we're crazy? The base of this vegan "pulled pork" sandwich is... a fruit! Jackfruit is a type of fruit that grows mostly in India and Bangladesh, and can be found in many Asian grocery stores. Just look in the canned fruits and veggies aisle, and choose a type that comes in water or brine, not syrup. After that, all you need to do is simmer it for about 25 minutes in a homemade BBQ sauce, shred with a fork, and it's ready! The pulled jackfruit in this recipe makes a great sandwich or taco filling. Try it in a burger bun with sliced avocado and some crunchy JIVE spicy coconut chips, and you'll be instantly hooked on this amazing, versatile fruit.
1 onion, minced
1 clove garlic, minced
1 tbsp sunflower oil
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chili powder
Sea salt and fresh ground pepper
2 x 540-g (19-oz) cans of jackfruit in water or brine (not in syrup)
2 tbsp tomato paste
1 tbsp apple cider vinegar
½ cup vegetable broth
⅛ cup hoisin sauce (Asian BBQ sauce)
4 burger buns
1 to 2 avocados
2 cups of leafy greens (lettuce, mesclun, spinach, etc.)
PRANA Jive spicy chili coconut chips
Mix spices together. In a large pot, heat oil and brown onion and garlic until translucent. Add half the spices and heat them for 1 minute.
Rinse and drain canned jackfruit, remove seeds, and pour into a large bowl with remaining spices. Mix well.
Pour jackfruit in the pot, stir and cook 5 minutes over medium-high heat. Add tomato paste, vinegar, broth and hoisin sauce. Cover and let simmer 25 minutes.
Shred jackfruit with a fork. Serve on burger buns or in taco shells, topped with avocado, greens and coconut chips.