Teriyaki Pulled Jackfruit Burger
Author: The Hungry Herbivores
Recipe type: Main
Cuisine: Vegan, Gluten-free, Asian
Prep time:
Cook time:
Total time:
Serves: 2 - 3 Burgers
- 200g Fresh Jackfruit (or canned in water)
- ¼ cup soy sauce or tamari
- ¼ cup water
- 2 tbsp. Rice wine vinegar
- 2 cloves garlic, minced
- tsp grated ginger
- 1 tbsp. date syrup
- 2 tbsp. dark brown sugar
- 1 tbsp. corn starch/corn flour
- Half a small red cabbage
- 2 Spring onions
- 2 tsp wasabi powder (or 1 tsp wasabi paste)
- 1 tsp grated ginger
- 1 tbsp. mirin
- 2 tbsp. lime juice
- 2-3 Gluten-free buns
- Fresh basil leaves (optional)
- To start, prepare your jackfruit. Remove any hard cores and slice in half.
- In a non-stick pan, whisk together soy sauce, water, rice wine vinegar, garlic, ginger, date syrup and brown sugar on medium heat.
- Take the corn starch and separately whisk with 2 tbsp of water until there are no lumps. Whisk into the rest of the sauce.
- Whisk frequently until it starts to thicken. Now add the Jackfruit to the sauce.
- Keep stirring the jackfruit and sauce adding water when needed, to stop the sauce burning and thickening too much*
- After 20-25 mins of cooking the jackfruit, shred with two forks to imitate the texture of pulled pork.
- For the slaw, chop the cabbage thinly along with the spring onion. Toss together with the wasabi, mirin, lime juice and seasoning to taste.
- Toast your buns and assemble the burgers!
* When the sauce starts to bubble, add ⅛ cup water. I added about ¼ cup of water during the process.
Recipe by The Hungry Herbivores at https://www.thehungryherbivores.com/teriyaki-pulled-jackfruit-burger/
3.5.3208