Name: Vegan pulled pork with Asian slaw
Ingredients: 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; 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; 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

Vegan pulled pork with Asian slaw

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Servings 4

Ingredients

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

Instructions

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

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