Pulled BBQ Jackfruit with Hemp + Avocado Coleslaw and Buckwheat Crepes

pulled bbq jackfruit with hemp + avocado coleslaw and buckwheat crepes

This recipe has a long name, mainly because there are like three recipes in one. I’m giving you some great value here ;) Use all three recipes or take what you need and make it your way! I would love to see what you come up with.

Why have one when you can have two?

Why have one when you can have two?

I think my favourite part of this recipe are the buckwheat crepes. They are very simple to make, are only made up with five ingredients (excluding salt) and are so delicious. You can enjoy them savoury or sweet - again, another value add! They do require some patience so if you’re in a rush and don’t enjoy a semi-raw crepe mixture (unlike me), I would advise rather making them on a lazy Sunday morning.

Serving suggestion: all of it.

Serving suggestion: all of it.

The jackfruit is also just divine! I cooked them for the first time late last year and couldn’t believe the texture and how well they take on flavour. In this recipe, they are smokey and come with just the right amount of spice. Excluding the salt, this sticky and scrumptious jackfruit only has eight ingredients. This recipe would also do well in a bun - pulled pork style.

Traditionally, pulled pork would be paired with a coleslaw so I decided on creating a healthier and vegan version! The mayo is actually made from avocado, hemp seeds and spirulina while the salad is made up of cabbage, carrots and cranberries - for that surprising sweet element!

These recipes are all 100% vegan, made up of wholefoods, gluten-free, free from refined sugars, perfect as stand-alone dishes and magical when eaten together. I hope you enjoy these savoury crepes as much as I did!


For the Pulled BBQ Jackfruit

150g - 200g jackfruit (tinned)

2 Tbsp olive oil

½ white onion, thinly sliced

1 clove garlic minced

1 tsp smoked paprika

¼ tsp cayenne pepper

¼ cup BBQ sauce

A few drops of liquid smoke

Salt and pepper, to taste

 For the Buckwheat Crepes

1 cup raw buckwheat flour

3/4 Tbsp flaxseed meal

1 ½ cups coconut milk

2 Tbsp dessicated coconut

A pinch sea salt

1 Tbsp melted coconut oil (plus a bit more for cooking)

For the Hemp Seed and Avocado Dressing and Coleslaw

1 cup avocado flesh

Water, as needed

3 Tbsp hemp seeds

½ fresh lemon juice

½ dried chili, deseeded

½ tsp salt

½ tsp spirulina 

¼ cup raw almonds

1-2 tsp apple cider vinegar

To serve with the salad: 1 carrot, 1 cup red cabbage, ¼ cup dried cranberries, ½ cup walnuts, a handful of fresh coriander


For the Pulled BBQ Jackfruit

  1. Heat the oil in a large skillet on medium heat. When the oil is hot, add the jackfruit, garlic and onions and stir frequently until the onions become translucent and soft, approximately 5 to 7 minutes.

  2. Add the spices, liquid smoke and salt and pepper. Cook until the onions caramelize. By now you can start to break/shred the jackfruit.

  3. Add the BBQ sauce to the pan and stir until the jackfruit is completely coated in the sauce. Bring the mixture to a boil on medium heat and then reduce the heat to a low simmer. Cook for 15 minutes, stirring frequently, until the sauce is thick and sticky. You may need to add a bit of water so that the mixture doesn’t stick to the bottom of the pan.

For the Buckwheat Crepes

  1. To a blender add the buckwheat flour (it is best to grind your own), flaxseed meal, coconut milk, salt, desiccated coconut and coconut oil.

  2. Pulse in blender to combine. The batter should be pourable. If too thin, add a bit more buckwheat flour. If too thick, thin with more dairy-free milk.

  3. Heat a non-stick pan over medium heat. Once hot, add a little oil and spread evenly.

  4. Add about ¼ cup batter to the pan. Cook until the top appears bubbly and the edges are dry. Carefully flip and cook for 2-3 minutes more on the other side. Turn heat down if cooking too quickly.

For the Hemp Seed and Avocado Dressing and Coleslaw

  1. Blend all of the ingredients for the dressing in the blender until smooth. Add more water to thin it out if need be. Taste and adjust seasoning.

  2. Spiralise the carrot, finely chop the cabbage, roughly chop the walnuts. Place in a bowl with the cranberries and coriander.

  3. Add the dressing to the salad and mix gently to combine.

Worth a million bucks!

Worth a million bucks!