Skip the meat with these ultimate vegan burgers. Slow cooked jackfruit that is sticky and sweet, perfect with a homemade slaw in buns or wraps. 

Serves 4.


2 tbsp olive oil 

600g tin of prepared jackfruit 

1 stick of cinnamon 

2 star anise 

1 red chilli 

1 tsp salt 

1 tsp black pepper 

30g tomato ketchup 

30g brown sauce 

20ml dark soy sauce 

20ml maple syrup 

4 soft white rolls 

For the slaw:

2 tbsp olive oil 

1 tbsp red wine vinegar 

1 bulb of fennel 

3 carrots 

1 red onion 

Small handful of chopped flat leaf parsley 


Pre-heat a non-stick casserole dish. 

Add in the oil and spices and cook for 1 minute on a medium heat.

Add in the drained jackfruit and cook for a further 5 minutes while breaking up the fruit into strands. 

Add in the tomato ketchup, brown sauce, soy sauce and maple syrup then cook for a few more minutes. 

If the sauce starts to reduce too much add 50ml of water and continue to cook. 

While the jackfruit cooks, finely slice the fennel, red onion and carrot. 

Mix the vegetables together and dress with the oil, red wine vinegar and chopped parsley. 

Serve the slaw and jackfruit in buns or wraps.