Name: Pulled jackfruit burgers with celeriac chips
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Ingredients: 4 spray(s) Calorie controlled cooking spray; 1 small Onion(s) thinly sliced; 2 clove(s) Garlic crushed; 1.5 tablespoons, level Paprika smoked; 2 teaspoons, level Ground Cumin; 1 can(s), large Tinned Tomatoes; 2 tablespoons Barbecue sauce; 1 teaspoons Hot Pepper Sauce (Tabasco); 450 g Jackfruit 2 x 400g tins, drained; 1000 g Celeriac, raw; 1 tablespoons, level Cornflour; 0.5 tablespoons Olive Oil; 1 tablespoons Coriander, fresh; 0.5 tablespoons Parsley, fresh; 4 medium Burger Bun(s) 4 x 60g, ensure vegan; 1 individual Lettuce Little Gem; 1 large Tomato; 4 tablespoons Plain Soya Yogurt

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Ingredients

Calorie controlled cooking spray

4 spray(s)

Onion(s)

1 small, thinly sliced

Garlic

2 clove(s), crushed

Paprika

1½ tablespoons, level, smoked

Ground Cumin

2 teaspoons, level

Tinned Tomatoes

1 can(s), large

Barbecue sauce

2 tablespoons

Hot Pepper Sauce (Tabasco)

1 teaspoons

Jackfruit

450 g, 2 x 400g tins, drained

Celeriac, raw

1000 g

Cornflour

1 tablespoons, level

Olive Oil

½ tablespoons

Coriander, fresh

1 tablespoons

Parsley, fresh

½ tablespoons

Burger Bun(s)

4 medium, 4 x 60g, ensure vegan

Lettuce

1 individual, Little Gem

Tomato

1 large

Plain Soya Yogurt

4 tablespoons

Instructions

Mist a large pan with cooking spray and set over a medium heat. Add the onion and cook for 6-8 minutes until soft, then add the garlic and spices and cook for another minute. Add the tomatoes, along with half a tin of water, the barbecue sauce, Tabasco sauce and jackfruit, and season to taste. Cover and gently simmer for 15 minutes, then remove the lid and simmer for another 20 minutes until the sauce has reduced and the jackfruit has started to break down. Roughly shred the jackfruit with two forks.
Meanwhile, preheat the oven to 220°C, fan 200°C, gas mark 7. Put the celeriac chips on a large baking sheet, toss with the cornflour and oil, and season to taste. Bake for 35 minutes, turning halfway through, until golden and tender, then toss with the coriander and parsley.
Split the buns and toast until golden, then top with the lettuce, tomato, jackfruit, soya yogurt and bun tops. Serve with the celeriac fries on the side.

Pulled jackfruit burgers with celeriac chips

Ingredients

Instructions

Notes

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