140ml tomato ketchup
60ml gluten free soy sauce
1g cayenne pepper
1g smoked paprika
1g Chinese five spice
20ml vegan honey
100ml boiling water
580g tin jackfruit – drained
1. Put all ingredients in a pan excluding the jackfruit, whisk together. Add the drained jackfruit and slowly bring to the boil, use a wooden spoon to break the jackfruit up as it softens.
2. Once soft, remove the jackfruit from the sauce and using a fork, pull the jackfruit. Add back to the sauce.
3. Take the jackfruit and assemble within your choice of gluten free bap with additional toppings such as coleslaw.
Use vegan mayonnaise in the coleslaw if you’d like to keep this vegan!