Malaysian Vegan Pulled Jackfruit
A vegan twist on traditional pulled pork, using jackfruit and Malaysian spices.
Ingredients
- ●1 can jackfruitin brine
- ●2 tbsp coconut oil
- ●2 tbsp garlicky soy sauce
- ●1 tsp malaysian curry powder
- ●1/4 cup lacto-free coconut yogurt
- ●1 tsp vegetarian Worcestershire sauce
- ●2 tbsp maple syrup
- ●1 tbsp apple cider vinegar
- ●to taste salt
- ●to taste black pepper
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Open the can of jackfruit and drain the liquid. Rinse the jackfruit under cold water.
- 3
In a large pan, heat 1 tbsp of coconut oil over medium heat.
- 4
Add the jackfruit and cook until browned, about 5 minutes.
- 5
Add the garlicky soy sauce, Malaysian curry powder, lacto-free coconut yogurt, vegetarian Worcestershire sauce, maple syrup, apple cider vinegar, salt, and black pepper.
- 6
Stir to combine and bring to a simmer.
- 7
Transfer the jackfruit mixture to a baking dish.
- 8
Bake for 25-30 minutes, or until the jackfruit is tender and the sauce has thickened.
- 9
Shred the jackfruit with two forks and return it to the baking dish.
- 10
Taste and adjust the seasoning as needed.
- 11
Serve hot, garnished with fresh cilantro if desired.
- 12
Serve on a bun or with rice and steamed vegetables.