BBQ Jackfruit Loaded Fries

BBQ Jackfruit Loaded Fries

Vegan BBQ jackfruit loaded fries are the kind of thing you make once and then crave every Friday night. We pile smoky, shredded jackfruit in sticky BBQ sauce high over crispy oven chips, then finish the whole thing with a sharp lime slaw and a drizzle of plant-based mayo. It takes 30 minutes and it feeds a crowd without any fuss. This is proper comfort food, the sort that disappears before it even makes it to the table.

Cook: 30 min
Serves 4

Before You Start

  • Preheat oven according to oven chips package instructions
  • Large baking sheet for chips
  • Frying pan with lid
  • Box grater
  • Mixing bowl
  • Small bowl
  • Fork

Ingredients

  • 2 tbsp olive oil
  • 450g young green jackfruit
  • Salt & pepper to taste
  • 250g BBQ sauce
  • 1kg oven chips
  • 1 tbsp BBQ sauce
  • 1 tsp Tabasco
  • 2 tbsp water
  • 2 carrots
  • 1 red onion
  • ¼ small white cabbage
  • 1 lime
  • ½ tbsp maple syrup
  • Salt & pepper to taste
  • 4 tbsp plant-based mayonnaise

Method

1

For the jackfruit

  • Wash the jackfruit under a cold tap, pat dry with a clean tea towel
  • Warm 2 tbsp olive oil in a frying pan over a medium heat, add the jackfruit, sprinkle over a little salt and pepper and fry for 3-4 minutes so the jackfruit begins to colour and crisp
  • Pour the BBQ sauce and 5 tbsp water into the pan and stir the jackfruit so the chunks are well covered
  • Put the lid on the pan and leave the jackfruit to simmer, stirring occasionally, for 20-25 minutes
2

For the chips

  • Spread the oven chips out on a large baking sheet, put them in the oven and bake according to package instructions
3

For the coleslaw

  • Peel and coarsely grate the carrot
  • Peel and finely slice the red onion
  • Core and finely shred the cabbage
  • Sprinkle the prepared carrots, red onion and cabbage into a mixing bowl
  • Cut the lime in half and squeeze the juice into a small bowl
  • Add the egg free mayo, bbq sauce, maple syrup, tabasco, water and a light sprinkling of salt and pepper to the bowl and mix it together with a fork
4

Combine

  • Drizzle the sauce over the prepared vegetables and toss so everything is well covered in the sauce
5

Finish and serve

  • Take the lid off the jackfruit and pull the chunks with 2 forks. Take the fries out of the oven and spread them over a large serving plate
  • Spread the jackfruit over the pulled jackfruit
  • Sprinkle over the coleslaw and serve with some cold beers

Tips & Variations

  • Get the jackfruit dry first: Pat the jackfruit down with a kitchen towel before it hits the pan. More colour, better texture, more sauce clings to it.
  • Make the slaw early: Even 10 minutes of resting in the lime juice and maple syrup softens the cabbage and brings the whole thing together.
  • Season your BOSH! Sweet & Smoky BBQ Seasoning tip: A pinch of BOSH! Sweet & Smoky BBQ Seasoning stirred into the sauce takes the smokiness up a level without any extra effort.

Why This Works

Jackfruit pulls apart just like slow-cooked meat when you shred it and let it soak up the BBQ sauce properly. The lime slaw cuts through all that richness and stops the whole thing feeling heavy. A hit of Tabasco in the sauce keeps it lively rather than just sweet.