Ingredients
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For Pulled Jackfruit
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2 cans (14 ounces, or 400 g each) green Jackfruit
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Vegetable Oil
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1 yellow Onion
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17 fluid ounces (500 ml) Vegetable Broth
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4 tablespoons (16 g) nutritional Yeast
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3 cloves Garlic
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14 ounces (400 ml) BBQ Sauce
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1 tablespoon (15 g) Sriracha
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Extra-virgin Olive Oil
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Salt
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freshly ground Black Pepper
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10 slider Buns
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For Toppings
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Nori Sheets
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Slices of Mango
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Fresh Cilantro
Directions
The meat-free version of pulled pork is often made with fleshy jackfruit. This juicy dish is brimming with flavor from salty nori flakes and homemade BBQ sauce. Top with mango and refreshing cilantro for that extra-summery taste. Topping with seaweed gives a taste of the ocean with plenty of mineral and umami flavor to mimic seafood. You can use other seaweeds in place of the nori; just follow the instructions for preparation, and chop or tear finely. Swap the mango for buttery avocado slices or papaya as a variation. A little squeeze of lime juice before serving adds a delicious, tangy finish!
Steps
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1
Done
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To make the Pulled JackfruitChop the jackfruit in thin smallish chunks, keeping the core, as it will soften. Place a skillet over medium-high heat, and add a drizzle of vegetable oil. Add the onions and fry for 8 to 10 minutes until it starts to caramelize. Stir in the jackfruit and vegetable broth. Add the garlic and nutritional yeast. Simmer the mixture for 10 minutes, stirring occasionally to break up the jackfruit. Add a little water if needed. |
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2
Done
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Add 1 tablespoon (15 ml) vegetable oil, the BBQ sauce, and Sriracha, and fry, stirring, for 15 minutes more. Add vegetable broth if it dries out too much. When the jackfruit is softened and the liquid has reduced, drizzle with the olive oil. Taste and adjust the seasoning if needed. |
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3
Done
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Remove and assemble the sliders with the buns, nori flakes, mango, and cilantro. |
