Vegan pulled pork with asian slaw recipe

Vegan pulled pork with Asian slaw

Servings 4


Vegan BBQ Sauce

  • 125 g Tomato passata
  • 8 g Agave nectar
  • 10 g Cider vinegar
  • 10 g Reduced sodium soy sauce
  • 5 g Smoked paprika
  • 2.5 g Chilli powder
  • 2.5 g Dried oregano

Place all ingredients into a sauce pan bring to and reduce for 5/10 minutes, remove from heat.

    Asian Slaw

    • 135 g Red cabbage sliced
    • 75 g Grated large carrot
    • 25 g Spring onion sliced
    • 25 g Coriander leaves Chopped
    • 7.5 ml Juiced lime
    • 1 g Salt & Pepper
    • 2.5 g Rapeseed oil

    Shred the cabbage, grate the carrot, slice the spring onion chop the coriander place in a bowl and add the lime juice, salt, pepper and rapeseed oil and mix. This is now ready to serve.

      Vegan Pulled pork

      • 272 g Tinned jack fruit
      • 2.5 g Rapeseed oil
      • 75 g Medium red onion Small dice
      • 2.5 Cloves Garlic Chopped
      • 2.5 g Dark brown sugar
      • 2.5 g Cumin
      • 5 g Smoked paprika
      • 175 ml Vegetable stock

      Serve in 12 inch tortilla wrap


        • Drain the jackfruit and chop/break up so it resembles a pulled meat. Fry the onion and then garlic add the jackfruit, sugar, cumin and smoked paprika fry and mix well. Then add the veg stock and cook out until all the liquid has been absorbed. Now add the vegan BBQ sauce and cook until the jack fruit has absorbed most of the sauce. Serve with Asian slaw.

        Nutrition Information

        per 100g per 411g serving
        Energy  604KJ/143kcal  1750KJ/416kcal
        Fat  2.8g  8.0g
        of which Saturates  0.9g  2.7g
        Carbohydrate  25g  73g
        of which Suagrs  9.8g  28g
        Protein  3.3g  9.4g
        Salt  1.0g  2.9g

        Credit to the chef

        This recipe was created by Chef: CH&Co Group