ICYMI, I’m vegan now. After four years of being veggie, I’ve finally gone vegan. I have a feeling it’s going to be somewhat of a journey and I’m excited to document it here. It has given me a new energy I didn’t know I needed and I’m loving every minute of it. In addition to that, it’s also fun writing about something different for a change!
When I ate meat, I didn’t eat a great deal of it. So cutting out meat has always been pretty easy for me. It’s been four years and I know I will never eat it again. When I first wanted to go vegan, I asked Twitter for some dinner suggestions. BBQ pulled jackfruit came up so many times. It’s basically the vegan version of pulled pork, a meat I never really cared for.
We’ve been looking for jackfruit ever since and basically forgot about it because we couldn’t find it. Then, we spent a day in Tenby on our recent trip to Wales and somehow found jackfruit there? Iain ordered a BBQ jackfruit sandwich and I tried some there. We were both super impressed and I was pleasantly surprised. The cafe we tried it at was amazing (it has its own post coming) and had a little stall of vegan food. Iain sneakily purchased a couple of tins as I was in the toilet and told me after. He’s such a dream.
Over bank holiday weekend, we decided to look up a recipe and give it a go. We settled on this recipe from Minimalist Baker because avocado slaw sounded like heaven (spoiler alert: it was). I never do recipe-style posts but in the spirit of diving into new things, here’s how we made a meal out it.
We made the slaw first
Iain made a smart suggestion of making the slaw first and keeping it in the fridge as we cook the rest. To make the slaw you will need: cabbage, carrots, 1/2 avocado, 1 tbsp of maple syrup, salt and pepper, lime juice as well as some water.
First, we shredded the cabbage and grated the carrot. I chopped up half an avocado and threw it into a bowl with a tablespoon of lime juice, salt and pepper.
We used a hand blender to mix it all together and added drops of water until it became a sauce. After that, we threw the vegetables in and tossed them all around. Once it resembled coleslaw, we popped it back in the fridge.
We made some chips to go with it
Most of the recipes we looked at were just for the jackfruit. Since we were having it as a dinner, we decided to have some chips with it too. The chips are pretty straight forward. You chop up your potatoes and throw them in a bowl with some spices. We used cumin, paprika, salt, and pepper. Toss to cover, add some oil, and toss some more. Put them in the oven for 20-30 minutes, check and turn them half-way through.
Now it’s time for the jackfruit to shine
We picked up canned jackfruit, the first thing we did was rinse and drain it. Once it’s dry, I chopped off the ‘core’ portion of the fruit. It’s the hard part you need to cut off. Here’s what jackfruit looks like in case anyone wondered.
The next step is to mix together the BBQ seasoning, which is: 2 tbsp of brown sugar, 1 tsp of paprika, 1 tsp of garlic powder plus, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp chili powder.
We threw all of these ingredients into a little tupperware and gave it a good shake. After that, we put it all in a bowl and tossed it around so the jackfruit was coated.
After that, we heated a skillet up and added a couple of tablespoons of oil. Once it was hot enough, we added the jackfruit and let it cook for a few minutes. It started to change colour and then we added the BBQ sauce.
For the sauce, we just picked up something from the supermarket like you would ketchup. It’s easier and now we have some in the house! We also added some water again to make it a sauce. Once the jackfruit is covered, reduce the heat and cook for about 20 minutes. The recipe we followed suggested cooking for 35 minutes if you want a deeper flavour, but we were impatient and hungry. Keep an eye on the jackfruit, remove lid and stir occasionally.
My favourite part of this recipe is using two forks to shred the jackfruit as it cooks. Well, I watched Iain do it.
The final result
This was a really easy recipe to follow and one of the best burgers we done. This tastes so much better than pork in my opinion, it’s much tastier and less chewy. I’ve also never had coleslaw in my burgers and really enjoyed this avocado version.
I’ll definitely be making this again!