BBQ jackfruit jacket potatoes with crunchy slaw
Pulled jackfruit in a sticky barbecue sauce, with a sharp, creamy slaw to cut through it. Jacket potatoes make it a proper hearty dinner.
- Time
- 75 min
- Serves
- 2
- Also
- Gluten-free
Made without gluten ingredients. If you avoid gluten strictly, check the labels on: bbq sauce and vegan mayonnaise.
Method
- Set the oven to 200°C (180°C fan). Scrub the potatoes, prick them with a fork and rub with salt, then bake on the shelf for 60 to 70 minutes, until the skin is crisp.
- Drain and rinse the jackfruit, squeeze it dry and pull it apart with two forks, cutting out any hard core.
- Fry the jackfruit in the olive oil in a frying pan over a medium-high heat for 6 minutes, until it starts to brown. Stir in the smoked paprika, bbq sauce and 3 tbsp of water and cook for 5 more minutes, until sticky.
- Shred the white cabbage finely and grate the carrot. Mix with the vegan mayonnaise, rice vinegar and a pinch of salt.
- Cut a cross in each potato and squeeze the sides so it opens.
- Pile the sticky jackfruit into the potatoes.
- Top with the slaw and serve hot.
Tip Squeeze the jackfruit really dry before frying; it browns better and takes up the sauce instead of watering it down.
Per portion
| Energy | 457 kcal |
| Protein | 8 g |
| Carbohydrate | 63 g |
| of which sugars | 17 g |
| Fat | 18 g |
| of which saturates | 2 g |
| Fibre | 13 g |
| Salt | 1.39 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- baking potato2
- jackfruit1 tin
- bbq sauce3 tbsp
- smoked paprika1 tsp
- olive oil1 tbsp
- white cabbage150 g
- carrot1
- vegan mayonnaise2 tbsp
- rice vinegar1 tbsp
