With a consistency similar to juicy pulled pork, this vegan recipe will be something you want to make again and again! This recipe is taken from Courtney Black’s new book. ‘Happier, Healthier, Tastier!’
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Cal/Serv:
482
Makes:
4
– 4
servings
Total Time:
0
hours
35
mins
tbsp.
olive oil
1 red onion, finely sliced
3 garlic cloves, finely grated
2 tbsp rice vinegar
2 tbsp light soy sauce
1 tbsp sesame oil
2 tbsp Korean-style BBQ sauce
Juice of ½ lime
2 x 410g tins jackfruit, drained and cores removed
300g rice
¼ red cabbage, finely shredded
1 carrot, peeled, halved and cut into thin matchsticks
2 spring onions, finely sliced
Sriracha, for drizzling
red onion, finely sliced
garlic cloves, finely grated
tbsp.
Korean-style BBQ sauce
410g tins jackfruit, drained and cores removed
red cabbage, finely shredded
carrot, peeled, halved and cut into thin matchsticks
spring onions, finely sliced
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1. Heat the olive oil in a large frying pan over a medium heat. Add the sliced onion and cook for 8–10 minutes. Add the garlic and fry for another minute.
2. Meanwhile, mix the rice vinegar, light soy sauce, sesame oil, Korean-style BBQ sauce and lime juice in a small bowl and stir through the jackfruit.
3. Stir the jackfruit and sauce into the pan with the onion and garlic and simmer for 20 minutes, stirring occasionally.
4. Cook the rice according to the packet instructions.
5. Preheat the grill to high, then pop the jackfruit mixture under the grill for 3–5 minutes, until lightly crisp.
6. Divide the rice equally between four bowls, along with a portion of the BBQ jackfruit in each. Top with the cabbage, carrot and spring onions. Drizzle with sriracha sauce.
Per serving: Carbs: 84.9g Calories: 482 Fat: 8.6g Protein: 11.6g
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