Smokey Pulled Jackfruit

Ingredients

1 Large onion, thinly sliced into strips

4 Tbsp Olive oil

6 Button mushrooms, chopped into strips

1 tspTamari, or soy sauce

2 cans Green jackfruit in brine, about 565g each

8 Garlic cloves, roughly chopped

1 tsp Cumin seeds, ground

1 tsp Garlic powder

2 tsp Smoked paprika

½ tsp Chilli powder, I used kashmiri chilli

1 tsp Ground black pepper

1 tsp Salt

2 tsp Coconut sugar, optional

1 cup Vegetable stock

Directions

Cook onion in olive oil on low heat for 10 minutes until softened and sweet.

While it cooks, toss the mushrooms into a hot pan and cook for a few minutes to soften. Add tamari and cook another few minutes until any liquid is absorbed.

Drain the jackfruit and tip into a large bowl, then mash until broken up into strips and chunks. Add to onions with cooked mushrooms and remaining ingredients.

Cook on high heat for around 5 minutes until liquid is absorbed, then spread on to an oven tray and bake at 200C for 45-60 minutes, re-spreading occasionally. Bake until lightly browned and pleasingly chewy.

Serve on soft tortillas with sliced avocado, red pepper, red onion, a sprinkle of chilli powder and coriander. Or, as pictured below, with smokey bbq sauce and lettuce in a bao bun.

Even Jon liked this!