Vegan BBQ Pulled Pork Brioche Rolls

Ingredients

Jackfruit Mix

2 Tins Young Jackfruit in Water/Brine

1 tsp Smoked Paprika

1 tsp Cayenne Pepper

1 tsp Ground Cumin

1 tsp Ground Fennel

1 tsp Caster Sugar

1 tsp Dried Sage

BBQ Sauce

1 cup Tomato Ketchup

3 tsp English Mustard

1 tbs Balsamic Vinegar

1 tbs Soy Sauce

3 tbs Unrefined Caster Sugar

Sprinkle Smoked Chilli Flakes

Rainbow Slaw

100g Red Cabbage, shredded fine

1 Carrots, peeled & grated

1 Red Onion, finely sliced

Handful of Coriander, chopped fine

1 tbs White Wine Vinegar

Pinch Sea Salt & Pepper

To serve

5-6 La Boulangère Vegan Plain Brioche Rolls (or La Boulangère Vegan Croisssants)

Roasted Cashew Nuts

To a small sauce pan add all the bbq sauce ingredients & whisk together. Place the pan over a low heat and let it bubble away for 15 minutes.
Drain the Jackfruit & place it into a clean kitchen towel. Squeeze the water out of the jackfruit by ringing the towel.
Add the jackfruit to a mixing bowl followed by the herbs and spices. Give it a really good mix so that each piece is coated.
Next pre-heat a large nonstick frying pan over a medium heat. Add a little oil followed by the seasoned jackfruit.
Sauté the mix for 4-5 minutes, adding some colour & letting the sugar caramelised nicely.
To the jackfruit add the BBQ sauce, give it a good mix then reduce the heat. Allow it to cook for 8-10 minutes over a low heat. Stirring often.
Pre heat your oven to 180 degrees Celsius and line a baking tray with grease proof paper.
Meanwhile, mix together the slaw ingredients in a little bowl. Place the La Boulangère vegan plain brioche rolls (or La Boulangère vegan croissants) onto the lined baking tray, then into the oven for 6-8 minutes.
Once baked, place the bbq jackfruit inside your La Boulangère vegan plain brioche rolls (or La Boulangère vegan croissants) topped with rainbow slaw & toasted cashews.

Bon Appétit!