I came across a non-vegan recipe for a pulled pork crescent ring and thought it was a great idea, so I decided that I should try to veganize it. I used jackfruit because it mimics the taste and texture of pulled pork amazingly but is also really simple to cook with. You don’t have to worry about marinating the jackfruit or buying a ton of spices; this all comes together quickly! The flavors of this dish also work really well to create a savory, sweet, and spicy edible centerpiece perfect for a fun dinner, party, or potluck dish. You can, of course, change the fillings to your liking. I think I might make a Hawaiian style version with pineapple next!
Vegan Pulled Pork Style Jackfruit Crescent Ring
- 1 20oz Can Jackfruit in brine (not syrup)
- 1/4 Cup BBQ sauce (I used a sweet Hawaiian BBQ sauce)
- 1 Container crescent rolls (I used Trader Joe’s brand but most store brands are accidentally vegan)
- 1 Cup shredded vegan mozzarella style shreds (I used So Delicious brand)
- 1 fresh jalapeno, sliced thinly
- 1/4 Cup red onion, sliced thinly
- 1 cilantro, to garnish
Preheat oven to 350 degrees Fahrenheit.
Drain the canned jackfruit and shred the pieces with your fingers into a bowl. Discard liquid.
Mix bbq sauce with shredded jackfruit in a bowl.
Place a cup opening side down in the center of a baking sheet. Use the cup as a guide to create a layered circle with your unfurled crescent rolls, forming a crescent ring that looks like the sun.
Place your jackfruit mixture onto the bottom overlapping section of the crescent dough.
On top of the jackfruit evenly distribute the vegan cheese, red onions, and jalapeños.
Fold the tapered edges of the crescent dough back over the filling to form a loop. Pinch the dough together so it sticks.
Bake in the oven at 350 degrees Fahrenheit for 20-25 minutes until golden brown.
Top with cilantro and serve.
This recipe was republished with permission from Vegan Guide to the Galaxy.