This Jerk jackfruit recipe is a really impressive starter that will be loved by vegans and non-vegans alike! It’s super flavorsome and has a delicate meaty texture just like pulled pork.
This was my first time cooking with jackfruit and I wasn’t quite sure if it was going to turn out well, but I was super happy with the result! I think the secret to tender jackfruit is too steam it with water/stock for a long time to prevent it from drying out.
This jerk jackfruit recipe was inspired by Gaz Oakley’s BBQ jackfruit lettuce wraps but I adapted it to more Caribbean flavors and made improvements to the method where I thought was necessary.
I used shop-bought jerk marinade for the convenience, but you can have a go at making your own jerk marinade if you prefer and you could also control the spice level a bit better this way too.
I decided to pair this jerk jackfruit recipe with vegan coleslaw as the vegan mayo/yogurt cools down the spice from the jerk marinade. This vegan coleslaw recipe is quite simple, but it still tastes fresh as I added lots of lime and apple cider vinegar. I also topped the lettuce wraps with toasted cashews which added a little extra crunchy texture.
Once you try this Jerk Jackfruit recipe, this will be your go-to starter for any dinner party. Now that I am confident with cooking with jackfruit, I think I’m going to experiment with other marinades in the future such as:
- Hoisin jackfruit- a veganised version of hoisin duck
- BBQ jackfruit- using chipotle paste instead of jerk
- Harissa jackfruit- using harissa paste instead of jerk
Tinned jackfruit is becoming way easier to source in the UK. I bought mine from Tesco.
Vegan Jerk Marinated Jackfruit Lettuce Tacos With Coleslaw
- For the jackfruit
- 1 tin jackfruit drained
- 1/2 tsp paprika
- 1/2 tsp dried sage
- 1/2 tsp ground cumin
- 2 tbsp olive oil
- For the jackfruit jerk marinade
- 2 tsp jerk marinade (or more if you want is spicier)
- 7-8 tbsp tomato ketchup (roughly 1 cup)
- 1 tsp soy sauce
- 1 tsp sugar
- For the vegan coleslaw
- 2 carrots, grated
- 1 red onion, finely sliced
- 1/2 red cabbage head, finely shredded
- 10 g fresh coriander, finely chopped
- 1 tbsp apple cider vinegar
- 2 tbsp alpro greek style vegan yogurt (or replace with an extra 2 tbsp of vegan mayo)
- 4 tbsp vegan mayo
- 1 tsp Tobasco sauce (optional)
- 1 lemon, juiced
- salt and pepper
- 1 tsp agave syrup (or sugar)
- To serve
- gem lettuce
- cashews (lightly fried in olive oil)
- For the jackfruit
- Cut off the pointy bits of the jackfruit (the really hard bits) and remove the round seeds where you can.
- In a large bowl, tumble the jackfruit in the spices (not the oil) and set aside.
- Combine all the marinade ingredients in a sauce pan. Gently heat through but do not boil.
- Heat up the oil in a large pan on medium heat and add the jackfruit. Once lightly browned (roughly two to three mins) add the jerk marinade that you heated up and reduce heat to a low simmer and cover.
- Meanwhile, measure out one cup of hot water. Add half of it to the pan and cover. Cook for 20 mins stirring frequently in between- if the mixture looks dry add a bit more/the rest of the hot water.
- Continue to cook until the water is absorbed and the jackfruit is soft and juicy
- For the coleslaw
- Combine the carrots, onions, coriander and cabbage in a bowl.
- Add the rest of the ingredients in a measuring jug and stir to combine
- Pour in the liquid mix to the cabbage bowl and toss with your hands to evenly coat.
- To serve
- To toast some cashews, heat a large pan with a spoonful of oil then add in some cashews. Continuously stir for about two minutes until lightly toasted
- Spoon on some coleslaw on the lettuce boats then top with a spoonful of jackfruit. Sprinkle over some cashews and squeeze some lime and sprinkle some chopped coriander over the top.
For more Mexican-style, vegan recipes try making these protein-packed Mexican bowls with avocado and salsa. The bowls feature brown rice, smoked tofu, black beans, and chopped leafy greens. You can also customize this dish with optional extras like grated vegan cheese, sweet corn, cilantro, and vegan sour cream.
This recipe was republished with permission from Basil and Vogue.