Jackfruit Bao Buns
These pulled jackfruit bao buns are really easy to make in less than 30 minutes! The vegan recipe makes the most of beautifully seasoned pulled jackfruit nestled in fluffy bao buns topped with quick pickled onions.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
- 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…
Calories: 430kcal | Carbohydrates: 80g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Sodium: 1923mg | Potassium: 986mg | Fiber: 4g | Sugar: 47g | Vitamin A: 1324IU | Vitamin C: 23mg | Calcium: 141mg | Iron: 3mg