Veganuary: Sri Lankan pulled jackfruit burgers
This week's yummy recipe is extracted from Linda McCartney’s Family Kitchen: Over 90 Plant-Based Recipes to Save the Planet and Nourish the Soul
It can take 2,350 litres of fresh water to produce just one 150g beef burger – that’s enough water to fill 30 bathtubs or have a five-hour shower!
So that’s a good reason to try this sensational pulled meat-style jackfruit instead and enjoy a burger experience without harming the environment.
Pulled jackfruit burgers –(serves 4)
Ingredients
- 2 x 400g tins or jars of jackfruit in water
- 2 tbsp olive oil
- 3 garlic cloves, crushed
- 2 tsp sweet smoked paprika
- 1½ tsp ground cumin
- 5 tbsp soy sauce or tamari
- 3 tbsp maple syrup
- 2 tbsp balsamic vinegar
- 3 tbsp tomato purée
- Sea salt and freshly-ground black pepper
To serve:
- 8 cos lettuce leaves
- 4 burger buns
- 4 slices of vegan cheese (optional)
- ½ small red onion, peeled and finely sliced
- 1 large tomato, thinly sliced
Directions
- Drain the jackfruit, rinse it thoroughly and pat dry. Cut it into thin slices.
- Put the oil into a large non-stick pan and place over a high heat. Add the jackfruit and stir-fry for five to seven minutes, until it begins to colour. Add the garlic, paprika and cumin and fry for another minute until aromatic. Reduce the heat to medium, add the soy sauce, maple syrup, vinegar and tomato purée and simmer for another three to four minutes, stirring frequently, until all the liquid has reduced down and the jackfruit has thickened and become sticky
- Taste and adjust the seasoning if necessary with salt and pepper.
- To serve, place some lettuce on the base of a burger bun, top with vegan cheese, if using, slices of red onion, tomato and the jackfruit. Place the other half of the bun on top and serve immediately.
Extracted from Linda McCartney’s Family Kitchen: Over 90 Plant-Based Recipes to Save the Planet and Nourish the Soul by Linda, Paul, Mary and Stella McCartney. Published by Seven Dials (£26, hardback)
https://smarturl.it/LindaMcCartneyBook
Photo: Elena Heatherwick
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