Vegan pulled Jackfruit Bao Buns are so easy to make and taste divine. This dish brings together a delectably seasoned Chinese sauce with pulled jackfruit, tangy pickled onions and soft, delicate bao buns. Ready in 30 minutes.
Recipe sponsored by St Austell Brewery.
Jackfruit bao buns
This dish brings together a delectably seasoned sauce with pulled jackfruit, tangy pickled onions and soft, delicate bao buns. It’s a perfect vegan dinner or lunch and it only takes 30 minutes.
Jackfruit is a great vegan meat substitute and acts like a flavour-sponge to soak up all the lovely marinade seasonings. You can get it in cans or vacuum-sealed packs in most major supermarkets.
Ingredients for pulled jackfruit bao buns
Bao Buns (you can make or buy them, or substitute burger buns)
Canned jackfruit (available in major supermarkets and many ethnic shops)
Have you had bao buns? They’re light, fluffy soft buns that are the perfect vehicle for myriad fillings, like pulled jackfruit.
The Chinese steamed buns are typically served with pork, but here they’re stuffed with tasty vegan fillings.
You can make your own bao buns, but I tend to buy them (I get them at M&S, but other supermarkets may stock them). My kids are HUGE fans and long ago declared them their favourite food.
Feel free to use wraps or burger buns instead!
Check out my other Vegan Street Food recipes.
St Austell Brewery
This tasty Jackfruit Bao Buns recipe was created by chef Jack Stein for St Austell Brewery to celebrate Veganuary and that their bottles of Tribute pale ale are vegan.
He has developed an exclusive collection of recipes to complement and enhance the taste of St Austell Brewery’s bottled beers, (all of which are all vegan).
I love the versatility of jackfruit so I was delighted when they asked me to recreate it for you all.
My husband grew up spending summers in Cornwall and we go there every chance we get, staying at the stunning rugged coast with a huge white sandy beach at Constantine Bay, near Padstow in North Cornwall.
Crossing straight down to the south coast is St Austell, famous for the nearby Eden Project (massive biospheres containing the world’s largest indoor rainforest), as well as the historic 169-year-old St Austell Brewery, where you can take a tour at the visitor centre and sample at the bar.
Since 1851, the brewery has been creating the finest Cornish beers.
Today St Austell Brewery remains 100% independent and family-owned.
Tribute pale ale has long been a favourite throughout South West England and is one of the fastest-growing premium cask ale brands in the rest of the UK.
Customers and publicans alike love Tribute. It’s light, hoppy, zesty, easy to drink and consistently delicious. The zesty orange and grapefruit flavours are balanced with biscuit malt for this superb classic. – St Austell Brewery
Jack Stein, son of famous TV chef Rick and now chef, cookbook writer and heir apparent to the Stein foodie empire, has developed this pulled jackfruit bao buns recipe to pair perfectly with a cold glass of Tribute. The zesty orange and grapefruit flavours of Tribute perfectly balance the slightly spicy notes of the jackfruit.
Available in supermarkets nationwide and suitable for vegans. Find out more at St Austell Brewery.
Please drink responsibly.
How to make vegan pulled jackfruit
It’s really easy to make vegan pulled jackfruit. Just follow these simple steps for perfect results!
- Sautee the onion and garlic until soft.
- Add the ketchup, vinegar and spices.
- Drain the jackfruit and add to the pan.
- Simmer for 20 minutes, pulling the jackfruit apart with two forks.
- Stir in the soy sauce and marmite.
Scroll down for the full ingredients list and method.
Try these side dishes to go with your jackfruit bao buns!
Get the Jackfruit Bao Buns recipe
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Jackfruit Bao Buns
- 4 vegan bao buns or use burger buns
- 400 g jackfruit drained
For the sauce
- 1 tablespoon vegetable oil
- 1 onion finely diced
- 2 cloves garlic minced
- 1 1/4 cups (400g) tomato ketchup
- 1 tbsp white wine vinegar (or apple cider vinegar or white vinegar)
- 2 teaspoons smoked paprika
- 1 teaspoon five spice
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne or more if you like it hotter
- 2 tsp soy sauce
- 1 tsp marmite (yeast extract, optional)
For the Quick Pickled Onions
- 1 red onion thinly sliced into rounds
- 3 tbsp white wine vinegar
- 2 tbsp water
- 1 teaspoon sugar
- 1 teaspoon salt
- Cucumber rounds
- Vegan mayonnaise
- Red cabbage thinly sliced
- Heat the oil in a saucepan over a medium heat, then add the onions and garlic and cook until soft - about 4 minutes.
- Stir in the ketchup, vinegar and spices.
- Add the drained jackfruit and simmer for 20 minutes, gradually pulling the jackfruit apart with tongs or two forks. When it's ready, stir in the marmite (if using) and soy sauce. Taste and add more cayenne if desired. Set aside.
- Meanwhile, make the pickled onions by placing the onion, vinegar, water, sugar and salt in a pan and bring to the boil. Take off the heat and allow to cool.
- Steam or microwave the bao buns (or slice burger buns in half and lightly char them on a grill). Fill with the pulled jackfruit, pickled onions, cucumber, cabbage and a dollop of vegan mayonnaise.
- Enjoy with a Tribute…