Pulled jackfruit burgers with celeriac fries
Prep: 10 Mins
Cook: 45 Mins
- 4 spray(s) Calorie controlled cooking spray
- 1 small Onion(s), thinly sliced
- 2 clove(s) Garlic, crushed
- 1 1/2 tablespoons Paprika, level, smoked
- 2 level teaspoons Ground Cumin
- 1 can(s) Tinned Tomatoes, large
- 2 tablespoons Barbecue sauce
- 1 teaspoons Hot Pepper Sauce (Tabasco)
- 450g Jackfruit, 2 x 400g tins, drained
- 1000g Celeriac, raw
- 1 level tablespoons Cornflour
- 1/2 tablespoons Olive Oil
- 1 tablespoons Coriander, fresh
- 1/2 tablespoons Parsley, fresh
- 4 medium Burger Bun(s), 4 x 60g, ensure vegan
- 1 individual Lettuce, Little Gem
- 1 large Tomato
- 4 tablespoons Plain Soya Yogurt
- Mist a large pan with cooking spray and set over a medium heat. Add the onion and cook for 6-8 minutes until soft, then add the garlic and spices and cook for another minute. Add the tomatoes, along with half a tin of water, the barbecue sauce, Tabasco sauce and jackfruit, and season to taste. Cover and gently simmer for 15 minutes, then remove the lid and simmer for another 20 minutes until the sauce has reduced and the jackfruit has started to break down. Roughly shred the jackfruit with two forks.
- Meanwhile, preheat the oven to 220°C, fan 200°C, gas mark 7. Put the celeriac chips on a large baking sheet, toss with the cornflour and oil, and season to taste. Bake for 35 minutes, turning halfway through, until golden and tender, then toss with the coriander and parsley.
- Split the buns and toast until golden, then top with the lettuce, tomato, jackfruit, soya yogurt and bun tops. Serve with the celeriac fries on the side.
The pulled jackfruit will keep covered in the fridge for up to 2 days.
RELATED ARTICLE: What is a jackfruit?