Earlier this year, when we were new at making vegan meals around our house, I decided to try and make vegan pulled pork. I had seen a few recipes floating around Pinterest, and decided to go with one that used jackfruit.
In case you’re not in the know (which I wasn’t until that moment in time), jackfruit is related to figs and comes from the jackfruit tree, which is native to South and Southeast Asia. It’s apparently quite popular in vegan cuisine because it pulls apart in a similar way that some cuts of pork do when they’re cooked.
It took me forever to find it, but I finally came across a can and set to work making vegan pulled pork.
It was a disaster. Apparently there are different kinds of jackfruit you can buy and this one was sweetened. Mixed with a BBQ sauce, the result was nothing short of disgusting. We ended up getting pizza for dinner.
I was reluctant for a long time after that to try making vegan pulled pork again, but then I started coming across recipes that used grated vegetables (carrots, butternut squash, sweet potato) instead. Huh. That, I could handle. The grated veggies are intended to mimic shredded pork. It’s not EXACTLY the same, but it’s definitely a tasty (and healthy) alternative!
And so was born this recipe for vegan pulled pork, using my favourite sauce recipe from Canadian Living. I’ve made it a few times now and haven’t been disappointed. Most recently I topped it with the Sesame Ginger Coleslaw I made and it was delicious! Enjoy!
- 1 cup green lentils, rinsed
- 2 cups water
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 2 tsp ground corriander
- 2 bay leaves
- ¼ cup tomato paste
- 1 can (398 ml) tomato paste
- 2 tbsp backed brown sugar
- 2 tbsp apple cider vinegar
- 2 tbsp vegan worcestershire sauce
- 2 cups shredded carrots
- Buns or wraps to serve
- Sesame Ginger Coleslaw (link above)
- Vegan mayonnaise
- Bring water to a boil and add lentils. Cook until firm and set aside.
- While lentils are cooking, grate carrots. Set aside.
- Combine tomato sauce, brown sugar, apple cider vinegar and worcestershire sauce. Set aside.
- Heat oil in dutch oven. Add onion, garlic, chili powder, coriander and bay leaf. Cook for 5 minutes, until onion is soft, stirring frequently. Don't worry about bits that stick; this adds flavour!
- Add tomato paste and cook 2-3 minutes.
- Add the tomato sauce mixture you prepared earlier to the onion mixture.
- Add lentils and grated carrots. Cook 10-15 minutes.
- Serve on buns prepared with vegan mayonnaise and top with Sesame Ginger Coleslaw