Reach out! Make a new vegan friend and tell us about it.
I’ll be honest, I’m not great at making friends. Especially when under pressure. But I went out of my comfort zone for the sake of Vegan Mofo. I’m so good to you all.
I jumped on a bus, went all the way into Manchester town centre, walked down to China Town and searched for my new vegan friend. After much soul searching, I found what I was looking for. I made a friend! And it was vegan!
Yeah, I decided it was time to get close to this pulled Jackfruit that everyone has been banging on about for the last few years. How a tinned fruit could become a pulled pork replacement, I had no idea. But I was ready to try it. For Mofo. I’m so brave.
And oh my, we definitely had a connection by the end of the night. Friends for life.
- 1 onion, thinly sliced
- 1 clove garlic, minced
- 2 tins of Jackfruit (in brine)
- 1 jar BBQ sauce
- 1 tbsp brown sugar
- 1 cup plain flour
- 2 tsp baking powder
- 1/4 cup polenta
- 1 cup soy milk
- 2 tsp cider vinegar
- 2 tbsp sugar
- 2 tbsp oil
- pinch of salt
- First off, get your onions frying until golden brown.
- Drain the jackfruit and remove the core. I squished the jackfruit with my hands a bit to break it up some it resembles pulled pork.
- Once the onions are fried off, add the garlic and fry for a few minutes. Add the jackfruit and fry for 5 minutes.
- Sprinkle with brown sugar and then add 1/2 cup BBQ sauce. Bring to a low heat and simmer.
- Heat and grease your waffle iron and mix the vinegar and soy milk in a jug until curdled. In a bowl mix together the flour, polenta, sugar, baking powder and salt. Add the curdled soy milk and oil and mix until combined.
- Pour 1/3 of a cup of the batter into the waffle iron and cook according to the instructions
- Season the jackfruit with salt and pepper and serve alongside the waffles. I had mine with some coleslaw and corn.
Oh man, that jackfruit was amazing. I couldn’t believe the texture. It really is just like the real thing! Definitely a dish I will be regularly making from now on.