My pulled harissa jackfruit is a great vegan alternative to pulled meat, which is delicious served with rice, guacamole, spring onions, pomegranate seeds and lime juice. If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media.
Add your olive oil to a large frying pan on a medium to high heat. Add the onion and garlic and fry for a few minutes until starting to soften.
Turn the heat to medium and then add the harissa paste, tomato puree and chopped tomatoes followed by the red wine vinegar, paprika, oregano, chilli flakes, salt and black pepper. Mix to combine and leave to simmer for a couple of minutes.
Add the drained drain jackfruit, black beans and water and mix well. Leave to simmer for around 15 minutes, you can add a little more water if the sauce gets too thick.
While the jackfruit cooks make the guacamole by smashing the avocado with a fork. Add the lime, coriander, salt and black pepper and mix well.
Once the jackfruit has been cooking for 15 minutes use a fork to pull it apart (so it looks a little like pulled pork).
Serve the pulled jackfruit with rice, the guacamole, pomegranate seeds, spring onion and lime juice.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice