These tasty veggie burgers make a quick and easy supper. Meat lovers will be amazed at how similar the jackfruit looks and tastes to pulled pork. You can make the crunchy coleslaw in advance and store in a sealed container in the fridge for up to 3 days.
Preheat the oven to 200°C, gas mark 6. Line a baking tray with kitchen foil and spray lightly with oil.
Squeeze any liquid out of the jackfruit pieces and pat dry with kitchen paper. Shred them with 2 forks and mix in a bowl with the barbecue sauce.
Spread the jackfruit out in a single layer on the lined baking tray and bake in the oven for 15–20 minutes or until the jackfruit is crisp and browned.
Meanwhile, make the coleslaw: put the cabbage, onion and carrot in a bowl and mix with the mayonnaise, yoghurt and mustard until everything is lightly coated. Stir in the parsley and a squeeze of lemon juice, then season to taste.
Split the bread rolls and lightly toast them. Divide the jackfruit between the bases and spoon some of the coleslaw on top, then cover with the tops. Serve with the remaining coleslaw and some salad leaves on the side.
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