Pulled "pork" vegan burger

• 2 cans of jackfruit, in brine (not syrup)
• 1 onion, finely chopped
• 1 garlic clove, finely chopped
• Half a carrot, finely chopped
• 150g barbecue sauce
• 100 g tomato passata
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 tbsp olive oil
• Fine salt
• Ground pepper
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• Burgers:
• 4 burger buns, split
• 250 g thinly sliced carrots and cabbage
• 4 sprigs of cilantro
• 1 spring onion, chopped
• 1 asian pepper, chopped
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• Seasoning:
• 5g ginger, grated
• 1 garlic clove, chopped
• 1.5 tsp honey
• 2 tbsp rice vinegar
• 0.5 tbsp soy sauce
• 2 tbsp sesame oil

#MothersDay Loaded with flavour, this vegan pulled "pork" burger is a delicious plant-based meal that looks and tastes just like the real deal! This recipe is cooked using the Tefal Unlimited Plancha.

Drain the pieces of jackfruit then remove the hard part of the slices and any remaining seeds and place in a mixing bowl. Add the barbeque sauce, tomato passata and a pinch of salt and pepper and combine.

Pre-heat the Unlimited Plancha. Once hot, add the oil and saute the onions, garlic and carrots. Add the jackfruit mixture and cook for 10 mins in low-medium heat, stirring regularly. Once done, move the jackfruit mixture to one side of the plancha to make space for heating up the buns.

In a mixing bowl, combine all seasoning ingredients and then add the vegetables, spring onion and pepper to the seasoning mix. Toss to combine.

To warm the burger buns, place them split side down on the plancha.

To assemble the burger: Place a few coriander leaves, cooked jackfruit mixture and marinated vegetables over the bottom bun. Close with the bun top and enjoy immediately.