Jumping on the jackfruit train with wild abandon here guys – but I have absolutely no regrets. It’s so good. It’s got a great texture, it holds sauce like a champ, and it’s one of your five-a-day.
It is, admittedly, freaky as heck opening a tin of supposed fruit and being faced with something pink, chunky, and undeniably meaty-looking. But then you cook it down for 20 minutes with spices and sauce and… oh my. Vegan pulled pork. Vegan burgers. Vegan anything-you-fancy.
What a time to be alive.
This recipe was inspired by The Fat-Free Vegan, as I glanced at her awesome Mu Shu Jackfruit recipe and, rather than convert everything to UK measurements, I just decided to wing it.
So, around 10 hours after looking at the ingredients list, wing it I did. T’was wung. Wang? No wait, scratch that.
This recipe can be made gluten-free and vegan, and it’s trim-n-slim friendly; I’ve included the WW points on Flex as it currently stands, because I fully intend on making this again in the future – I’m paving the way for lazy food tracking. Future me is already a big fan of this plan.
Asian Jackfruit Lettuce Wraps
Serves 2 (2 wraps pp – 3sp)
Preparation time: 10 minutes
Cooking time: 20 minutes
Large frying pan; sieve; box grater; chopping and stirring equipment (if you sellotape a knife to the handle of a wooden spoon, you can kill two birds with one stone*).
- 4 large lettuce leaves
- 1 x 400g tin jackfruit in water (e.g. Summer Pride)**
- 1 medium carrot
- 100g mushrooms
- 1 onion
- 3 cloves garlic
- 2 tbsp reduced salt soy sauce (or Tamari for GF)
- 1 1/2 tbsp oyster or hoisin sauce (GF options exist!)
- 1 vegetable stock cube
- 1/2 tsp sesame oil (regular or toasted)
- 1/2 tsp ground ginger
- 2 tsp sweet chilli sauce
- Salt & pepper
- Get your pan on a low heat and add the sesame oil. Drain and rinse the jackfruit, trying not to get too freaked out that this is a FRUIT even though it looks like MEAT, and let it sit while you prepare the rest of the veg. Scrub or peel the mushrooms, then finely slice them. Peel the garlic cloves and onion and dice ’em up. Coarsely grate the carrot and leave everything on the board while you get back to the weird stuff in the sieve.
- Add the jackfruit to the pan, along with a little salt and a generous amount of pepper, and the ground ginger. Cook, stirring occasionally, for a few minutes, then add the mushrooms, onion and garlic to the pan. Stir again and then add the liquid ingredients – soy sauce, oyster/hoisin, and around 100ml of water with your stock cube (you can top this up later, but you don’t want it to be too wet). Plonk the grated carrot on top (technical term), stir, and leave it to cook for 10 minutes.
- Come back to the pan and let the squishing commence (another technical term). With the back of your stirring implement, gently press down on the jackfruit pieces until they start to ‘splinter’ and resemble shredded meat. Do this with all the pieces, then stir everything together and cook for a further few minutes, or until nearly all the moisture has cooked away.
- Either click the leaves off your whole lettuce, or assemble your ready-clicked leafy goods on two plates/shallow bowls. Divide the mixture between the four leaves and add 1/2 tsp sweet chilli sauce to each one. Try to wrap them up, fail miserably, and enjoy getting the juice down your chin.
We enjoyed this immensely, especially because it’s roughly 3 of your 10-a-day, and it doesn’t feel as healthy as it is. In other news, our cat continues to be confused by all the non-meat items we’re eating.
OK Google: can cats eat jackfruit? Asking for a friend.
*Do not do this. Please.
**Not sponsored, as always – this is legit the only brand I have found in my local supermarket and I’m clinging to it like a drowning man to a piece of driftwood.