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prep time
8 min
cook time
16 min
ready time
24 min
Low Carb Vegan Pulled Jackfruit
This smokey jackfruit is simmered in a rich bbq tomato sauce until tender then shredded into bite sized morsels.
This is a great vegan topping, side or main served on a bed of cauliflower rice.
Net Carbs
7.7 g
Fiber
4 g
Total Carbs
14.8 g
Protein
0.9 g
Fats
3.5 g
86 cals
#1 Low Carb & Keto Diet App Since 2010
Track macros, calories, and access top Keto recipes.
Ingredients
Jackfruit, Canned In Water
1 x 5.5 ounces
Tomato Puree
1-½ tablespoon
Garlic
1 clove
Olive Oil
1 tablespoon
Maple Flavored Syrup by Lakanto
1 teaspoon
Apple Cider Vinegar
1 teaspoon
White Onion
½ small
Gourmet Collection Smoked Paprika by Mccormick
½ tsp
Vegetable Broth, Bouillon Or Consomme
½ cup
Mustard
½ teaspoon
Cinnamon, Ground
¼ teaspoon
Cloves, Ground
⅛ teaspoon
Red Pepper (cayenne), Ground
⅛ teaspoon
Recipe Steps
steps 4
24 min
Step 1
Add the tomato purée, apple cider vinegar, syrup, mustard, half the paprika, cinnamon and cloves to a mixing bowl. Stir well to combine.Step 2
Finely dice the onion and crush the garlic. Drain and rinse the jackfruit pieces. Heat the oil in a saucepan over a low/medium heat. Add the onion, garlic, jackfruit, cayenne pepper and remaining paprika. Stir well to combine and cook gently for 4-5 minutes until tender and fragrant.Step 3
Add the tomato sauce mixture and the stock and stir well.Step 4
Bring up to a gentle boil then reduce to a simmer for 10 minutes until the sauce has thickened and reduced.
