A tasty vegan meat substitute burger! Packed with flavour and organic goodness.
Drain and rinse the jackfruit.
In a small bowl combine all ingredients for the jackfruit marinade. Mix well and pour over the jackfruit.
Place the jackfruit into an air tight container into the fridge for at least 3 hours or overnight for a more intense flavour.
Meanwhile the jackfruit is marinating in the fridge, start preparing the spicy slaw.
Thinly slice both cabbages, dice the jalapenos and roughly chop the coriander. Place all ingredients into a bowl and mix with the olive oil, lemon juice, vegan mayo and season with salt and pepper. Set aside (refrigerate).
Next heat 1 tbsp of olive oil over medium heat in a small saucepan. Add the jackfruit and cook for 8- 10 minutes. Turn up the heat slightly and cook for another minute to get some more colour and texture. If you prefer more texture, you can place the cooked jackfruit on a baking tray lined with parchment paper and bake it for another 10 minutes in the oven at 200 degrees C.
Assemble the Burger:
Mash the avocado, season with salt, pepper and a dash of lemon juice.
Slice the buns open and toast the cut side for a 3 minutes in the pan or in the oven.
Top the bun with avocado, pulled jackfruit, spicy slaw, sweet pickles, vegan mayo and BBQ sauce (optional). Enjoy!
Spicy Slaw: ¼ cup jalapenos (jar), diced 1 cup red cabbage, thinly sliced 1 cup white cabbage, thinly sliced 3 tbsp coriander, roughly chopped 1 tbsp Organic Olive Oil Extra Virgin 1 tbsp lemon juice 1 tbsp vegan mayo (optional) Salt & pepper
Other Ingredients and Toppings: 4 Burger buns 1 Avocado Vegan mayo Sweet pickles
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