Did you know jackfruit can be used to make a convincing vegan pulled pork recipe? Brimming with spice, seasoning and heat, this jackfruit chilli recipe has been made especially for H&B by Gaz Oakley. Look out for the secret flavour enhancing ingredient too – rich dark chocolate!
For the Chilli:
Place a large saucepan over a medium heat and add the oil.
When the pan is hot add the onion, garlic and chilli. Sweat this mixture for 3-4 minutes. Add the cumin, cinnamon, paprika, oregano and seasoning to the pan and cook for a couple more minutes.
Meanwhile, drain the jackfruit from the can and place it into a clean kitchen towel, ring the liquid out of the jackfruit. Then add it to the saucepan. Stir well then add the tomato puree, tomatoes & stock, bring the liquid to a simmer then add the kidney beans.
Let the chilli bubble away for 35 minutes.
Check the chilli is seasoned well then serve up in the centre of your dinner table, I like to serve mine with toasted tortillas, lime, coriander, cream cheese & avocado.
Gaz Oakley is passionate about vegan cooking. He became a chef in Cardiff, UK, at the age of 15. In October 2015, inspired to follow a healthier lifestyle, he decided to change his diet and go vegan overnight.
At the insistence of his friends, he started posting pictures of his meals on Instagram, and before he knew it he'd grown a global following of over 400,000 Instagram followers, 900,000 YouTube subscribers, and published three cookbooks.
His vegan food celebrates the classics we all love, with all the flavour and colour, and none of the compromise. Using the techniques he had learned working as a professional chef, he started devising beautiful, innovative vegan dishes.