Vegan Jackfruit Pork Gyros
Ingredients
- 4 tbsp olive oil
- 1 medium red onion, finely diced
- 4 cloves garlic, finely diced
- 1/8 tsp ground cloves
- 1/4 tsp ground cinnamon
- 1/2 tsp ground cumin
- 2 tsp dry oregano, plus more for fries
- 1/2 tsp chilli powder, adjust to taste
- 2 tbsp tomato paste
- 2 tins of young (green) jackfruit in water
- 4 tbsp soy sauce
- 2 tbsp maple syrup
- 1/4 tsp white pepper
- 2 tsp apple cider vinegar
Accompaniments
- 1 small cucumber, sliced
- a handful of sweet cherry tomatoes, quartered
- vegan tzatziki (recipe here)
- 6 large Greek pitas (gluten-free if required)
- 6 Romaine lettuce leaves, shredded
- 1 small red onion, super finely sliced
- 2 medium potatoes (optional)
- olive oil
Preparation
Drain both jackfruit tins and cut off the firm, pointy ends if desired. Set aside.
Heat up olive oil in a medium, heavy-bottomed pan. Fry the diced red onion until softened, translucent, and lightly caramelised.
Add the chopped garlic and fry gently until soft and fragrant.
Add ground cloves, ground cinnamon, ground cumin, and dry oregano. Fry gently for a minute, stirring constantly.
Mix in the tomato paste.
Add the prepared jackfruit, soy sauce, maple syrup, and apple cider vinegar. Mix well, squash the jackfruit pieces to separate fibers, season with white pepper and chilli if desired, and simmer gently for 10-15 minutes. Allow to cool and refrigerate overnight for best flavor.
Just before assembling, preheat the oven to 200°C / 390°F fan function. Spread the jackfruit on a baking tray lined with baking paper and bake for 20-25 minutes until caramelised and browned.
Assemble the gyros by filling each pita with the baked jackfruit mixture, shredded lettuce, sliced cucumber, quartered tomatoes, sliced red onion, and vegan tzatziki.
