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Pulled jackfruit with redbeans

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  • Author: Samantha Gowing


You won’t believe it’s not meat!



3 tbsp extra-virgin olive oil
1 small Spanish onion, finely diced
4 cloves garlic, minced
1 tbsp smoked paprika
1 tbsp ground cumin
23 tsp Chinese 5 spice
1 tsp mustard powder
3 tbsp tomato paste
½ cup Sriracha sauce
1 x 400 gram tin red kidney beans, drained well
¼ cup water
3 tbsp soft brown sugar
2 x 400 gram tin organic young jackfruit *available in most supermarkets
Cracked black pepper
1 avocado, sliced to serve


1 Preheat oven to 180 C.
2 Heat the oil in a large cast-iron pot over medium heat.
3 Add the onion and garlic, sauté until translucent, about 5 to 7 minutes.
4 Stir in smoked paprika, cumin, Chinese 5 spice and mustard powder and combine until fragrant – about 3 minutes.
5 Add the tomato paste and cook, stirring constantly, for 1 minute. Stir in Sriracha sauce and enough water to bind without being to wet, then sprinkle in the soft brown sugar, stir until it has dissolved and the mixture begins to caramelise.
6 Fold in the drained kidney beans, cover with a lid and cook for about 10 minutes over a medium heat. Remove the lid and cook over a low heat stirring occasionally for about 5 more minutes. Remove from the heat. CHeck seasoning.
7 Drain the jackfruit tins, discard the liquid and rinse under cool running water. Pat dry with paper towels then transfer to a large bowl and use two forks to pull the jackfruit into shreds.
8 In a large bowl, mix the pulled jackfruit with red kidney bean mixture.
9 Line a large baking tray with baking paper and scatter the mixture across evenly.
10 Bake for about 20 minutes, until the jackfruit firms up and the sauce dries slightly, season to taste.


Serve with a fresh chilli, side salad, cauliflower cous cous – see recipe below- or steamed brown or red rice as desired.

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