Name: Mexican-Style Pulled Jackfruit recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3
Ingredients: 300 g canned jackfruit in syrup; 1 tsp cajun spice; 1 tsp smoked paprika; 1 tsp hot paprika; 1/4 tsp sea salt; 1/4 cup onion chopped; 1 tbs garlic chopped; 1 corn cob kernels only; 1/2 red capsicum finely sliced; 1 can kidney beans; 1 cup vegetable juice unsalted; 1 tsp oregano; 20 ml sunflower oil for frying; 1 tsp fresh dill chopped

by Ange's Kitchen Last updated on 07/10/2019

Vegan and vegetarian friendly. - Ange's Kitchen

Ingredients

300 g canned jackfruit in syrup
1 tsp cajun spice
1 tsp smoked paprika
1 tsp hot paprika
1/4 tsp sea salt
1/4 cup onion chopped
1 tbs garlic chopped
1 corn cob kernels only
1/2 red capsicum finely sliced
1 can kidney beans
1 cup vegetable juice unsalted
1 tsp oregano
20 ml sunflower oil for frying
1 tsp fresh dill chopped

Method

Step 1

Drain the jackfruit and squeeze the chunks to get rid of the excess liquid. Marinate with cajun, smoked paprika, hot paprika and sea salt. Add some oil into a frying pan and fry the jackfruit on both sides until slightly crisp. Remove from the pan.
Step 2

Add the onion and garlic to the pan and fry for 2 minutes. Add the corn kernels and capsicum and then fry for a further 3 minutes.
Step 3

Add pulled jackfr and kidney beans. Season with oregano and sea salt. Fry for 5 minutes and stir, but do not burn it.
Step 4

Deglaze with the vegetable juice. Mix well and turn down the heat. Pop the lid on and simmer for 15 minutes. Stir occasionally. Turn off the heat and let it rest for 10 minutes. Plate and garnish with dill.