Vegane Jackfruit-Bowl mit Curcuma Reis und Asia Slaw

Vegan jackfruit bowl with turmeric rice and Asian slaw

Are you looking for a delicious and fresh dish that is quick to prepare and still looks really great? Your search is over: Our jackfruit bowl with fresh Asian slaw and curcuma rice is not only a colorful kick of freshness, but also prepared in less than 30 minutes. The Austrian food blogger Jelena Maier from Schnabularasa has the recipe for this developed for us.

The sauce is used twice as a marinade for the jackfruit as a vegan meat substitute and as a sauce for the Asian slaw, saving you valuable time.

If you want to make it even easier for yourself, you can use the finished pulled jackfruit instead of the baked jackfruit and have a fresh dish on the table in just 10 minutes.

The vegan pulled jackfruit bowl with yellow turmeric rice and Asian slaw

Ingredients for 2-3 people:

400 g natural jackfruit in a can
1/2 cucumber
2 carrots
1 small piece of red cabbage
150 g Curcuma Sun Basmati rice
vegan mayonnaise as a topping

For the sauce:

 1 cm ginger, finely chopped
 2 cloves of garlic, finely chopped
 120 ml soy sauce
 60 ml rice vinegar
 60 ml hoisin sauce
 3 tbsp sesame oil
 2 tbsp maple syrup


For the sauce, mix all the ingredients in a bowl and set aside.

Drain the canned jackfruit well and mash it slightly with a fork. Place in a bowl and mix with half of the sauce. Spread on a tray lined with baking paper and bake for 20 minutes at 200 degrees.

Meanwhile, prepare the basmati rice according to the package instructions. Peel the cucumber and carrots with a julienne cutter and finely slice the red cabbage. Mix the vegetables with the remaining sauce and let it steep.

Serve basmati rice with jackfruit, top with vegan mayonnaise and serve with Asian slaw.

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