BBQ Pulled Jackfruit

Preparation Time: 10 minutes              Servings: 2
Cooking Time: 20 minutes

Jackfruit. I hadn’t even heard of Jackfruit until last year and it turns out, the unripe version of this fruit makes an amazing meat alternative. You can simply use tinned green jackfruit to create these simple, mouth wateringly delicious BBQ pulled jackfruit pitas. Jackfruit is a game changer, similar to the carrot bacon recipe we shared a few weeks ago.

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BBQ Jackfruit
1 tin green/ young jackfruit (do not buy the ripe jackfruit that is often stored in syrup and is way too sweet for us to use for this, remember we want the unripe jackfruit for the mock meat recipes)
3 tbsp. barbeque seasoning
½ cup barbeque sauce
water (enough to thin the sauce)

Sautéed Veg
Handful mushrooms, diced
½ onion, diced
½ yellow pepper, diced
1 clove garlic

Added “Crunch”
½ cup fresh cabbage, finely chopped
1 carrot, finely chopped
2 tbsp. vegan mayo (optional) OR 1 mashed avocado (optional)

Serve with pita bread.



  • Open the tin of jackfruit and drain, wash and dry the jackfruit pieces. You will see the jackfruit has a ‘core’ (the dense part of the fruit) and the BBQ pulled pork style meal will be best achieved if you cut off the core parts so you are just left with the bits that more easily break apart.
  • Mix the jackfruit with the dried barbeque seasoning and heat in a pan over a medium heat with 1 tbsp vegetable oil.
  • Fry the mixture for a few minutes until the jackfruit starts to brown.
  • Add the barbeque sauce and a small amount of water to thin the mixture slightly so it covers all the jackfruit.
  • Stir the mix and reduce the heat to low, put the lid on and simmer the mixture for 20 minutes. You should notice when you stir it that the jackfruit is breaking apart into strings and the sauce is thickening up.
  • While that cooks, stir fry the mixed vegetables over a medium-high heat with a large pinch of salt and pepper.
  • Chop up the cabbage and carrot very finely and mix them together in a small bowl. As an extra treat: if you have vegan mayonnaise you can mix 2 tablespoons of it with this raw crunchy mix to make more of a coleslaw or if it’s avocado season add in some avo! YUM!
  • After 20 minutes, the jackfruit mix should be thick and delicious, crank up the heat and stir regularly while it gets nice and hot ready to serve.
  • After 2 minutes, turn off the heat and serve your Jackfruit hot. Enjoy!

These BBQ Pulled Jackfruit pitas are amazing, they seem like actual pulled pork in taste and texture. Honestly, if you want to prove to your cynical meat-eating friends how great, varied and delicious a vegan lifestyle is, treat them to these pitas! 

Strawberry Smoothie Bowl

Preparation Time: 5 – 10 minutes         Servings: 1

Smoothies are a great pick-me-up. They are easy to make, taste delicious and can be packed full of goodness. This is one of my favourite smoothie combinations and I’m sure you’ll love it too.



½ cup almond milk (or preferred plant based milk)
1 ripe banana (use frozen banana if using only fresh berries)
1 handful frozen mixed berries
2 handfuls fresh strawberries
1 scoop hemp seeds/ plain or vanilla protein powder/ similar
Sprinkle of chia seeds


  • Put banana, almond milk, frozen berries, 1 handful of fresh strawberries and hemp seeds or protein powder into a blender. Blend the mix until smooth, pour into a bowl and serve topped with fresh strawberries and chia seeds.

Note: Add more or less milk (or water) depending on your desired consistency. I tend to like smoothie bowls to be thicker so it can be eaten with a spoon.

Eat/ drink alone or serve with oats for a filling breakfast bowl. Perfect as a healthy snack or breakfast.  

Carrot Bacon

Cooking Time: 15 minutes                                  Servings: 2

The vegan revolution is coming and carrot bacon is their leader. Ok, I have no idea if carrot bacon is a thing or not but this is a dish we have stumbled upon and now we cannot get enough of it. These crispy bacon bits add another dimension to many meals, we’ve used them for BLTs, on top of beans on toast and even mixed into mashed potatoes. All you need is a few carrots, a peeler and some of your favourite spices. For our recipe, we used Braai & Grill seasoning with a touch of coriander and cumin spice mix.


2 carrots, washed and peeled.
2 tbsp. barbeque/ bacon type seasoning (we are using Braai & Grill Seasoning spice).
> The ingredients of the seasoning we use is; sea salt, onion, garlic, sugar, yeast extract, sundried tomato and lemon.
2 tsp. spice mix
> ideal mix: coriander seeds, mustard seeds, cumin seeds and paprika flakes
3 tbsp. vegetable oil for marinade.
1.5 tbsp. vegetable oil for cooking


  • Once the carrots are washed and peeled, use the peeler to get large thin strips from the carrot – push down to get thicker bacon strips.
  • Mix the seasoning with 3 tablespoons of oil to make a nice dressing/ marinade for the carrot strips.
  • Stir the carrots into the seasoning mix until all the carrot strips are equally covered.
  • Now the carrots are all coated with the seasoning, heat a large frying pan on a high heat with 1.5 tablespoons of oil. If you want your bacon super crispy cook it with 2 tablespoons of oil in the pan.
  • Add some carrot strips to the hot pan, try to lay them out evenly so they cook nicely. You will see the edges of the strips begin to darken, turn the bacon over every so often until the strips are getting nice and crispy – it’s better to cook these by the eye and by how crispy you like your carrot bacon but as a guide it should take a few minutes on each side over a high heat. The hot oil will help to make the bacon crispy.
  • As soon as you see the bacon is deliciously crispy, scoop it from the pan and onto a plate (you can put it onto paper towel to help soak up any excess oil). You now have a perfect snack.

Enjoy the carrot bacon in all its glory or mix/ add/ sprinkle onto your favourite dishes.