Pulled Harissa Jackfruit Bowl (gluten free, dairy free & vegan)
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.
Frequently Asked Questions
Which jackfruit do you use?
Any tin of jackfruit in water will work, I use the Biona Organic Tinned Jackfruit.
Which harissa paste do you use?
Any jar of harissa paste will work, ensure to check its gluten free! I use the Sainsbury’s Harissa Paste.
Can this dish be made in advance and stored in the fridge?
Yes! Store in an airtight container in the fridge for up to 4 days. The pulled jackfruit is also great with potatoes or in a wrap.
Pulled harissa jackfruit bowl
Ingredients
For the pulled jackfruit
- 1/2 tablespoon olive oil
- 1 red onion (diced)
- 2 cloves garlic (crushed)
- 2 teaspoons harissa paste
- 1 tablespoon tomato puree
- 1 tin chopped tomatoes
- 1 teaspoon red wine vinegar
- 1 teaspoon paprika
- 1 teaspoon oregano
- 1/4 teaspoon chilli flakes
- Salt and black pepper
- 1 tin jackfruit (drained)
- 1 tin black beans
- 100 ml water
For the guacamole
- 1 avocado
- Juice of 1 lime
- Handful fresh coriander (finely chopped)
- Salt and black pepper
To serve
- Rice
- Pomegranate seeds
- Spring onion
Instructions
- 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