Saturday, 27 August 2016

Vegan Jackfruit Pulled 'Pork' Tomato Ragu over Soft Polenta

I saw a meat version of meat version of Ragu and Pulled Pork on blogosphere a couple of weeks back and it got me thinking that I could do this with Jackfruit. Plus it was a different way to enjoy both Jackfruit and polenta.  We only ever eat polenta as part of my vegan Mexican Tamale Pies, so wanted to try it differently.  
Here is Polenta in bowls topped with the vegan Jackfruit Pulled 'Pork'.  Drizzle with a little extra virgin olive oil and tuck in immediately.  

Perhaps I was a little heavy handed with the tomato paste, but it was extremely sweet and quite rich.  D admitted that he prefers the BBQ Pulled Jackfruit recipe I make.  Still this made for a change from spicy meals.  

I am sharing this blog post with Mix It Up Monday hosted by Flour Me with Love; and Inspire Me Monday hosted by Create With Joy; Cook Blog Share hosted by Sneaky Veg; and Gluten Free Fidays hosted by Vegetarian Mama; and finally Free From Fridays hosted by Free From Farmhouse
Vegan Jackfruit Pulled 'Pork Tomato Ragu with Soft Polenta
For the Pulled 'Jackfruit 'Pork' 
Serves 4
450g - 550g x tinned jackfruit, drained and rinsed
4 tablespoons olive oil
In a wide pan, heat the oil, then put in the jackfruit and cook on medium heat one side for 10-15 minutes, then flip over and cook the other side for the same time.  It should begin to soften.  turn off heat.  Using a fork, press and shred the jackfruit to resemble pulled strands.  Leave in pan, until the ragu sauce is cooked. 
Tomato Ragu Sauce
2 tablespoons olive oil
1 onion, finely sliced
2 carrots, peeled and quartered
2 celery stick, peeled and roughly chopped
4 garlic cloves crushed
2 tablespoons tomato paste (NOTE: I reduced this to 1 tablespoon)
1 x 400g tinned tomatoes, chopped
A couple of sprigs of fresh thyme
2 bay leaves
100ml vegetable stock
Heat the oil in a wide pan, stir in the onions and sweat for a few minutes, before stirring in the carrots, celery and garlic and cook until soft.
Stir in the tomato paste for a few minutes, then stir in the chopped tomatoes, thyme and bay leaves  and stock bring to a boil, then reduce heat and allow to simmer until proper thick.  

Stir in the pulled Jackfruit pulled 'pork', then  season with salt.  
Allow to heat through before serving. 

Soft Polenta
Cook polenta with salt and pepper according to packet instructions.
Spoon the soft polenta into bowls and then top with the Jackfruit Pulled 'Pork'. 
Serve immediately with extra drizzle of oil.


  1. Thank you for reminding me that I also have a few cans of jackfruit that need to be cooked. This looks like a nice alternative.

    1. I remember you showing them on your blog, look forward to seeing what you come up with - but do try the BBQ Pulled Pork its really fabulous!

  2. This looks fabulous - what a great idea! I've never cooked with jackfruit before so must rectify that asap. Thanks for linking up with #CookBlogShare

    1. Thanks Mandy, hope you track some down.


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