Jackfruit bao bun filling


  • 560g tinned jackfruit
  • 2 small spring onions, sliced
  • 4tsp grated ginger
  • 3 garlic cloves, finely chopped
  • 500g Macphie Plant-based Demi-Glace
  • 3-4 tsp soy sauce, adjust to taste
  • 3-4 tsp tamarind paste
  • 1 tbsp rice vinegar
  • 2 tbsp hoisin sauce
  • 2 tsp brown sugar
  • 1 heaped tsp Chinese five spice
  • Chopped chillies
  • Spring onions
  • Beansprouts
Savoury sauce range of dishes

Method Makes 18 buns

  1. Drain the jackfruit. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish) and squash each piece of jackfruit gently so that it separates into individual strands and soaks up more of the cooking sauce. Set aside.

  2. Heat up 2 tbsp of oil in a medium size pan. Fry spring onions until softened. Add chopped garlic and ginger and fry gently until soft and fragrant.

  3. Mix in Chinese five spice and fry gently for one minute.

  4. Now add the remaining ingredients. Mix them around well, allow sugar to melt. Finally add in jackfruit and mix well to allow it to warm up and soak up the maximum amount of sauce.

  5. Fill a bao bun with pulled jackfruit, fresh veggies, herbs, chilli, crushed peanuts and some extra hoisin sauce.