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.
Servings: 4
Calories: 430kcal
Equipment
- Saucepans
Ingredients
- 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 ¼ cups (400g) tomato ketchup
- 1 tablespoon white wine vinegar (or apple cider vinegar or white vinegar)
- 2 teaspoons smoked paprika
- 1 teaspoon five spice
- 1 teaspoon ground cumin
- ½ teaspoon cayenne or more if you like it hotter
- 2 teaspoon soy sauce
- 1 teaspoon marmite (yeast extract, optional)
Garnish
- Cucumber rounds
- Vegan mayonnaise
- Red cabbage thinly sliced
- Pickled Red Onion
Instructions
- 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. Follow these instructions: Pickled Red Onion.
- 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.
Nutrition
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