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Vegan Pulled Jack-fruit Burger

Treviso and Rainbow Chard Sauté


  • Jackfruit, peeled and cored, (1 pc)

  • Granulated Jaggery (3 tbsp)

  • Paprika (1 tsp)

  • Garlic, chopped (2-3 cloves)

  • Onion, chopped (1 pc)

  • Salt, to taste

  • Black Pepper, crushed, to taste

  • Olive Oil, (1-2 tbsp)

  • BBQ Sauce

  • Burger buns

  • Red Cabbage, thinly sliced (1/2 cup)

  • Green Cabbage, thinly sliced (1/2 cup)

  • Vegan Mayo, (1/2 cup)

  • Apple Cider Vinegar ( 1 tbsp)

  • Baby Spinach (1/2 cup)

  • Pickled Radish

: available in Tall Tree Organic Subscription


Makes 2 Burgers

  1. Cut the Jackfruit in longish pieces removing the core.

  2. In a large bowl whisk together granulated jaggery, paprika, chopped garlic& onion, pepper and salt. Add the jackfruit and toss until thoroughly coated.

  3. Heat a pan over medium heat. Add oil. Once hot, add the jackfruit. Cook for about 3 minutes until jackfruit begins to yellow.

  4. Flip jackfruit, pour BBQ sauce over the top and give a gentle stir. Adjust heat to medium-low. Cover and let simmer for about 20 minutes.

  5. While the jackfruit simmers make your burger slaw by whisking together mayo, vinegar, sugar, salt and pepper along with the chopped red and green cabbage.

  6. Once jackfruit is done shred with 2 forks. Increase heat to medium-high and cook for a few minutes more.

  7. Remove from heat and assemble your sandwich. Spread bun with extra mayo if desired. Layer BBQ jackfruit, extra BBQ sauce, burger slaw, baby spinach and pickled radish and enjoy!

Order your Tall Tree organic produce by email, phone or here.

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