BBQ Jackfruit and Slaw Wholegrain Pitta
- Prep Time20 min
- Cook Time30 min
- Total Time50 min
- 1 400g tins of Jackfruit pieces
- 1/2 onion finely diced
- 1 fat garlic cloves finely grated
- 1 tbs tomato puree
- 1/2 tin chopped tomato
- 1tsp smoked paprika
- 1tsp ground cumin
- 1/8-1/4 tsp cayenne pepper
- 1 tsp liquid smoke
- ¼ cup good quality Bottled BBQ sauce
- 1 tbs tamari soy
- 1 tbs tomato ketchup
- 1 tsp salt
- Good grind of fresh black pepper
- 1 tbs light oil
- 1 sharp green apple sliced into matchsticks
- 2 celery sticks thinly sliced
- ¼ red cabbage
- 1 heaped tbs whole grain mustard
- 2 tsp vegan Worcester sauce
- Salt and pepper
- ¼-½ cup vegan mayo
- 4 BFree Multigrain Pitta
- Coriander leaves
- Shredded lettuce
- Sliced jalapenos
- Lime wedges
- Extra BBQ sauce
In a saucepan add the onions and oil and cook until soft sweet and translucent, add the garlic and cook for a further minute.
Add in the cumin, cayenne pepper, paprika, tomato puree, liquid smoke, tamari, ketchup and cook for a further minute.
Add the drained jackfruit and stir to combine, breaking down the jackfruit pieces as you go. Once everything is well combined, add the chopped tomatoes and BBQ sauce. Stir to combine.
Cook for about 20-30minutes, until reduced and thicken up a little. Taste for seasoning and add about 1 tsp salt and a very good grind of fresh black pepper.
Whilst the Jackfruit is cooking, add all the ingredients for the slaw into a bowl and combine and set aside.
Before serving warm up your Wholegrain Pitta in a microwave or oven. Also prepare whatever fillings you have chosen.
When you’re ready to serve, fill the Wholegrain Pitta with the Jackfruit and top with slaw, coriander and serve with lime wedges and extra jalapeños on the side.
Ensure napkins are to hand!!
- Amount per serving
- % Daily Value*