Pulled jackfruit soft taco on Ella's pizza base

I come across the idea of using jackfruit to resemble the texture of pulled pork quite a while ago, I knew I had to try it out one day! 

Last week we had few vegan friends coming to our place for dinner, and suddenly the dots connected together! I surprise them with an amazing entree, so easy and so tasty, they just couldn't believe it! 

I will be really honest now, despite all recipes I checked were calling for the canned product, I thought I would make a lot healthier by do it completely from scratch, so I went to buy the fresh jackfruit, which was so sweet..so messy to open and so expensive! 

Yes I know, people call me smart ass all the time๐Ÿ˜‚. Matter of fact, the final taste was so unbalanced that I had to give it to the dogs ๐Ÿ˜…
At that stage I was only 2 hours away from the dinner and my first vegan pulled pork left me pretty disappointed. But trust me, I don't get defeated so easily!

I shifted to beast mode and I went to the first Asian grocery shop to get the canned jackfruit.

I deliberately don't follow other people recipes, to me is much more fun to just use it as inspiration! Please feel free to add any other ingredient to this recipe, make it yours! 

Ingredients for vegan pulled pork:

. Canned jackfruit 2 tins 
. Vegetable stock 1 Lt
( I made my own out of onion, garlic, celery and carrots but there are some clean brands out there to make your life easier) 
. Tomato sauce 300g
 ( I make my own by adding 4 tablespoons of coconut sugar, salt and oregano to 500g  Napoletana sauce and simmer down for about 20 mins.) 
. Fresh Coriander 1/3 bunch 
. Smoked paprika 1 teaspoon 
. Cumin powder 1/4 teaspoon
. Chili powder 1/4 teaspoon 

Pulled jackfruit Method: 

. Open the jackfruit cans and rinse the fruit throughly. 

. Cut it into smaller triangular pieces.

. Place it in a shallow pot together with the veggie stock and the dry spices, simmer it down until all stock is gone. 

. In the meanwhile open Ella's wisdom pizza bases and cut discs of 6 cm. (use any round disc available in the house, if u don't have a cutter usually just a jar lid does the job๐Ÿ˜œ)

. Now u can create the fleshy effect by smash it down with a hand potato masher. 

. Preheat the oven to 180' degrees. 

. Spread an even layer on baking paper and pop in the oven for 10 mins. 

. Pour over and mix well the tomato sauce with the jackfruit and bake for 10 more minutes. 
Ingredients for the coleslaw: 
. 1 Small cabbage
. 2 carrots
. 1/2 cup Chopped Parsley and mint
. 100 g Ella's wisdom macadamia cheese
Coleslaw method: 
. Quarter the cabbage and cut the core out.
. Shred the cabbage and the carrots with a mandolin.
. Finely chop parsley and mint.
. In a large bowl mix all ingredients and add the cashew aioli. ( yes, use it just like a mayo)
. Add salt/ black pepper if required.

Ingredients for cashew aioli :
. Cashews
. 1 garlic clove
. 1/4 teaspoon turmeric or paprika ( depending on taste or desired color)
. 1/2 Lt filtered water
. 50 ml olive oil
Cashews aioli method: 
. Place all ingredients in the blender and blitz until creamy. . You can play with the texture by adding a touch of water to lighten up the aioli or extra oil to make it thicker.

Warm up the tacos in the oven to make them even softer (just 3 minutes before serving them). Now you can add your fresh coriander to the "pulled pork" and serve the dish with a certain "WOW" effect!!

by Eleonora Prata aka Ella


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