Recipe for a quick and easy vegan jackfruit burger with baked potato wedges. The BBQ style sauce is homemade with low sugar, low salt and preservative free. Guilt-free eating at its best. Enjoy burgers for lunch or dinner.
300gramsplain young jackfruitcanned variety w/o any added salt or sauces
1cantomatoes App. 400 grams
1tbspolive oil
1tspcumintoasted and crushed
1tspcoriander seedstoasted and crushed
1/2tbspwholegrain mustard
1tspsmoked paprika
1/2tspground black pepper
1tspapple cider vinegar
1tbspWorcester sauceI use a vegan variety
1tbspbrown sugar or coconut sugar
1tspsaltor as per taste
2mediumbrioche style buns
1mediumavocadosliced
For the baked potato wedges
1mediumgolden sweet potato
1-2mediumpotatoes
2tbspolive oil
1tsparrowroot powder or tapioca starch
1tspsea salt
Instructions
In a flat sauce pan, roast the cumin seeds and coriander seeds for a few minutes until they are fragrant and toasted but not burnt. Then crush them together in a mortar and pestle.
In medium sauce pan, heat olive oil. Then add in the cleaned and shredded young jackfruit, the crushed toasted cumin & coriander seeds. Next add in the can of tomatoes along with smoked paprika, Worcester sauce, wholegrain mustard , apple cider vinegar, black pepper, brown sugar and salt.
Let the spiced tomato sauce simmer for a bit (about 8-10 minutes) until the sauce thickens and is no longer watery.
Continue cooking and stirring the jackfruit in the thickening sauce for about 5 minutes until the sauce is well coated and absorbed in the jackfruit. At this stage the burgers are ready to assemble.
Toast and slice brioche style burger buns. Load up the jackfruit mixture along with the sliced avocados and. baked potato wedges (as below)
For the baked potato wedges
Preheat the oven to 200 deg centigrade
In a large mixing bowl, toss in potato wedges, arrowroot starch, olive oil and sea salt.
In a baking tray arrange the sliced potato wedges in a line . Ensure they are not sticking to each other as the steam released will cause the wedges to become soggy and not crisp enough.
Bake the potato chips in a pre-heated oven about 10 minutes until crispy. Then flip over the chips to bake on the other side ensure they are not burnt