Pulled jackfruit bowls
Asian-inspired pulled jackfruit bowls make for a great mid-week dinner. Jackfruit is a healthier, plant-based alternative to meat, It's tasty, filling, full of fiber and naturally gluten-free too.
Ingredients
Instructions
Drain both jackfruit tins. Cut the firm, pointy ends off each triangular piece of jackfruit (you can chop them finely and use them if you wish). Set aside.
Heat up the oil in a medium, heavy-bottomed pan. Fry the shallots until softened. Add the garlic, ginger and lemongrass (if using). Fry off gently until soft and fragrant.
Add the five spice mix and fry it off gently, stirring the whole time, for a minute or so.
Now add in the prepared jackfruit along with the veggie stock (or water). Let it stew on a low heat until softened. Break up the pieces with the back of a wooden spoon so that the individual fibres separate more.
Mix the remaining marinade ingredients in a small bowl and pour over the jackfruit.
Simmer the mixture gently for another 10-15 minutes - until all the excess moisture cooks out. Allow the mixture to cool down. Place in the fridge overnight to intensify the flavour.
Just before you are ready to assemble the bowls, set the oven to 200° C / 390° F fan function. Spread the jackfruit pieces on a baking paper-lined baking tray and brush them lightly with an extra tablespoon of hoisin sauce. Bake for about 20 minutes, until a little caramelised and browned around the edges.
Place all the veggies, spring onions and chopped coriander in a mixing bowl.
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