Vegan, pressure cooker pulled jackfruit that is perfectly seasoned and spicy! Great in sliders with coleslaw topping.
I know that I did a jackfruit recipe not too long ago, but when I was flipping through JL Field’s awesome Vegan Pressure Cooking: Delicious Beans, Grains, and One-Pot Meals in Minutes cookbook I couldn’t resist making this Pressure Cooker Pulled Jackfruit. Plus, I had it on hand! I’ve been looking forward to using this book since JL first mentioned that it was in the works. I have two pressure cookers, and made a seitan recipe during the holiday, but I am still not super comfortable with using them. JL is a master when it comes to vegan pressure cooking, so who else better to write this cookbook?
Not only are the recipes delicious, the photos are beautiful, courtesy of the talented Kate Lewis. She did a great job making this book visually interesting and totally drool-worthy, even with most dishes being similar in style. A couple of dishes that stuck out to me were the tempeh tacos, the loose-meat sliders and vegan “pepperoni” sausage (which may be my next recipe to make!).
JL does a great job of breaking down average cook times of ingredients like beans and vegetables, as well as answering basic pressure cooking questions to ease your pressure cooker-paranoia. Her writing is fun and informative, just like she is in person! I may be biased because JL is a friend of mine, as well as a mentor, but she really is a fantastic person and awesome advocate for veganism.
Back to the recipe, the Pressure Cooker Pulled Jackfruit is insanely easy to whip up. Dice, saute, pressure cook, and BAM, you’re done. Mind you the pressure cooker only needed to be at full pressure for 3 minutes. 3 minutes, people! While it was cooking, I finely chopped some green cabbage and tossed it with vegan ranch to make a super-quick coleslaw for my pulled jackfruit sliders. Once the jackfruit was done, I let the pressure out, gave it a quick stir and assembled my tasty meal.
I will say, the recipe calls for a 1/2 teaspoon of cayenne pepper; with the coleslaw and a little extra ranch I felt like it balanced out, but by itself it was pretty spicy. If you like spice (as I do) go for it, otherwise, tone it down a bit. 🙂 Now scroll on down to find the recipe and enter the giveaway for your own copy of the cookbook!
- 1 teaspoon extra-virgin olive oil
- 1 cup ⁄4 finely diced onion, 40 g
- 1 tablespoon minced garlic, 8 g
- 1 ounces can (17, or 476 g) jackfruit, packed in water, rinsed and drained
- 1 teaspoon ⁄2 cayenne pepper
- 1 teaspoon ⁄2 yellow mustard seeds
- 1 teaspoon ⁄2 ground black pepper
- 1 teaspoon ⁄2 salt, or to taste
- 3 tablespoons tomato paste, 48 g
- 1 teaspoon apple cider vinegar
- 1 teaspoon vegan Worcestershire sauce
- 1 tablespoon maple, date, or brown rice syrup, 15 ml
- 1 cup ⁄2 to 3⁄4 water, 120 to 180 ml
- 4 buns, toasted
- In an uncovered pressure cooker heat the oil on medium-high. Add the onion and garlic and saute for 3 minutes, until the onion is soft. Add the jackfruit, seasonings, tomato paste, vinegar, Worcestershire, and syrup and stir to combine. Add enough of the water to cover the jackfruit and mix well.
- Cover and bring to pressure. Cook at high pressure for 3 minutes. Allow for a natural release. Remove the lid and stir the jackfruit and sauce well.
- Use a fork to pull the jackfruit into shreds. This should be very easy to do. Serve on the toasted buns.
-Canned jackfruit is often packed in syrup or sugar water and you do not want this! Look for the type that’s packed in water or brine. Both varieties are most commonly found at Asian markets, but if you don’t have one, try an online store. -Remember, traditional Worcestershire contains anchovies—not vegan—so you’ll want a vegan brand.
Serving Size:1 grams
Amount Per Serving: Unsaturated Fat: 0g
Enter the giveaway, below! 🙂
I was sent this book to review for free, all opinions are honest and my own. There are affiliate links in this post which won’t change your price but will share some commission.