Page 53 - Vegan Food & Living (February 2020)

2 tbsp vegan mayo TO SERVE
1 tsp vegan 2 bagels, sliced, or
horseradish, 4 slices of rye bread
if it’s available, or sauerkraut
English mustard
dill pickles, thinly sliced
2 tbsp ketchup
2 slices of smoked
a dash of hot sauce
vegan ‘cheese’

1 First drain the jackfruit through a fine-mesh sieve.
Squeeze the excess liquid using your hands to
push it against the sieve, until the fruit feels fairly
dry, then pop it into a large mixing bowl.
2 Finely grate the beetroot over the top. Add the Mock duck wraps
vinegar, salt and pepper, paprika and oil. Break up
the jackfruit with a fork or spoon into tiny shreds
so the marinade soaks right in. Leave for an hour These are a riff on hoisin duck wraps sold in my local shop, which
in the fridge.
are themselves probably based on traditional Chinese crispy
3 Meanwhile, make the dressing. Place the dill pickle duck wraps from the takeaway over the road. In the culinary
in a small bowl with the onion. Add the mayo, world we do all borrow from one another, and translate our own
ketchup, horseradish or mustard and hot sauce, experiences into slightly different recipes. Hoisin duck would
and stir well to combine. Refrigerate until needed. traditionally be served in steamed buns, rice paper wraps or filo
4 When the jackfruit is well marinated, tip it into a pastry spring rolls, so use those if you can.
large non-stick frying pan. I prefer to do mine in a
By Jack Monroe
wok, but that’s because I like the space to shove
Serves 2 | Prep 15 mins plus marinating | Cook 20 mins | Calories 340 (per serving)
it all around a bit. A normal frying pan will do just
400g tin (1¾ cups) of jackfruit in ½ tsp Szechuan
fine. Add a splash of oil and cook on high heat for
brine – I like Summer Pride peppercorns, crushed
a few minutes until it starts to sizzle, then reduce
to a medium heat and cook for 15-20 minutes 1 tsp oil (sesame is best, but any 2 tbsp vegan mayo
more, stirring occasionally to disturb it. You want will do), plus extra for frying 2 floury tortilla wraps or 4-6 rice

the jackfruit to be slightly crisp at some of its ½ tsp Chinese five spice powder paper wraps, if available
edges, with a dry-but-juicy texture to imitate the

5 tbsp hoisin or teriyaki sauce ½ a cucumber, very finely
salt beef.
2 fat garlic cloves, peeled sliced into matchsticks
5 Toast the bread – whether a bagel or rye bread and grated a couple of spring onions
– lightly on both sides. Now you need to move (scallions), or a small
quickly. Smother the base layer with your jackfruit. 2cm (¾in) piece of fresh root amount of red or white
Pile it high. Add sauerkraut, pickles and ‘cheese’. ginger, peeled and grated onions, very finely sliced

Top with dressing. Pop the other slice on top. into thin strips
Halve it if you please – I prefer not to. Devour,
over a plate, to catch all that will inevitably plop 1 Drain the jackfruit and squeeze firmly between your hands over the
out the other side as soon as you take a bite. If sink to squeeze out excess liquid. Shred it into a mixing bowl with
it’s not leaking, it’s not full enough. There is no your fingertips, taking care to separate as much of the jackfruit as
gracious way to eat this, you just have to get on possible into small pieces.
with it! And enjoy. 2 In a small bowl, combine the oil, five spice powder and 3 tbsp hoisin or
teriyaki sauce. Stir in the grated garlic, ginger and crushed peppercorns. Whisk
well to combine the ingredients, then pour the mixture over the jackfruit.
This sandwich is eaten messy, Mix well to coat, and allow it to marinate for an hour in the fridge. If you are
in a rush, you can skip this step, but it does give a deeper, richer flavour as it
so prepare to get stuck into a 3 Add a splash of oil to a large frying pan or wok, and heat for a moment. Add the
permeates the whole fruit.
crisp and tender juicy bite jackfruit and cook on a high heat for 5 minutes, then reduce the heat to low-
medium and cook for a further 15 minutes, until the jackfruit has absorbed the
liquid marinade and is quite dry looking. You want it almost crispy at the edges
– if in doubt, taste a piece and cook for a little longer if required.
4 Combine the remaining 2 tbsp hoisin or teriyaki sauce with the mayo to make
the sauce for the wraps. Spread over the wraps. Place the cucumber and
onion strips in the centre of the wraps. Add the warm mock duck, then fold
or roll up, sealing with a blob of hoisin mayo. Serve warm.
21g 1.9g 2.15g 12.5g 14.9g 7.9g 0.7g 0.77g 13g 5.2g
Total fat Saturates Salt Sugar Protein Total fat Saturates Salt Sugar Protein

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