Sweet and Sour Jackfruit Fakeaway

Jackfruit, with its meaty texture and subtle sweetness, makes for an excellent meat substitute in vegan cooking. This sweet and sour jackfruit "fakeaway" from One Pot Vegan is a meat-free recreation of the classic Chinese takeaway dish.

From the book

One Pot Vegan by
One Pot Vegan
80 quick and simple one-pot vegan recipes from the duo behind SO VEGAN
Fuss-free, vibrant recipes packed with flavour
Healthy plant-based recipes to help you eat more veg and be kinder to the planet

Introduction

Jackfruit has a lovely subtle sweetness and it’s a brilliant meat replacer in vegan cooking. We pair it with sweet and sour flavours to create our one-tray twist on this classic Chinese takeaway.

Serves 4
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min

Ingredients

2 x 560g tins of jackfruit in brine
salt and pepper
vegetable oil
300g basmati rice
3 peppers (we use red, yellow and orange)
1 onion
1 x 425g tin of pineapple chunks in juice
2 spring onions
A handful of sesame seeds
For the sauce:
6 tbsp tomato ketchup
3 tbsp cornflour
2 tbsp light soy sauce
3 tbsp maple syrup
2 tbsp apple cider vinegar
¼ tsp chilli powder
400ml pineapple juice

Instructions

Preheat the oven to 200°C fan/220°C/gas 7. Drain and rinse the jackfruit, pat dry with kitchen paper or a tea towel, then put it on a large roasting tray, season with salt and pepper and generously drizzle with 1½ tablespoons of vegetable oil. Toss with your hands, then roast for 20–25 minutes or until slightly charred around the edges. Remove the jackfruit from the tray and leave in a bowl to one side.

Drain and rinse the rice, then put it on the tray along with 450ml of water and a pinch of salt. Stir to combine, then cover with baking paper or another large tray and roast for 15 minutes.

Meanwhile, whisk together the sauce ingredients in a mixing bowl. Next, prep the veggies: cut the peppers into 3cm cubes, discarding the seeds and stalks, then peel the onion and cut into 8 wedges.

Remove the tray from the oven and discard the baking paper. Using a spoon, move the rice over so it takes up a quarter of the tray and pour 150ml of cold water over it. Drain the tinned pineapple and add it to the remaining three-quarters of the tray along with the jackfruit, veggies and sauce. Give the sauce and veggies a gentle stir, then roast for 15–20 minutes.

To finish, roughly chop the spring onions and sprinkle on top, along with the sesame seeds.

Tip: Lots of supermarkets now stock tinned jackfruit, but if you’re having trouble finding it simply sub with sliced tofu and follow the same method.

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