Smoky Jackfruit Bao
1:15
Medium
12345
Makes: 16
You will need to begin this recipe the day before
3 tbsp Bertolli Classico Olive Oil
1 small red onion, finely chopped
2 cloves garlic, crushed
125ml low sodium vegetable stock
125ml almond milk
1 tbsp finely chopped chipotle in adobo
1 tsp liquid smoke
1 tsp maple syrup
Juice of ½ lime
400g tin jackfruit in brine, drained and rinsed (available from most major supermarkets)
Sea salt flakes
16 store-bought bao buns
Lime wedges, to serve
COLESLAW:
¼ red cabbage, shaved
½ small carrot, grated
¼ cup chopped coriander leaves
1 tbsp finely chopped brined jalapeno slices
Juice of ½ lime
STEP 1
To make the sauce, heat 2 tbsp Bertolli Classico Olive Oil in a large frypan over medium heat. Fry onion and garlic, stirring, until softened. Transfer onions to a blender with stock, almond milk, chipotle chilli, liquid smoke, maple syrup and lime juice. Season with salt then blitz until smooth.
STEP 2
Shred the jackfruit chunks using two forks. Pour over the sauce, cover and marinate in the fridge overnight.
STEP 3
When ready to serve, heat remaining Bertolli Classico Olive Oil in a large frypan over medium-high heat. Add jackfruit and fry for 8-10 mins or until the sauce thickens and the jackfruit becomes golden.
STEP 4
Steam bao according to packet instructions.
STEP 5
To prepare the coleslaw, toss all ingredients in a bowl.
STEP 6
Stuff steamed bao buns with coleslaw and smoky jackfruit.
