If you think that eating a plant-based diet means that you can’t eat gyros any more – think again! Just because I’m vegan, that’s not to say I don’t like them. I just like mine ethically made, and these delicious, extra-smoky pulled jackfruit gyros with smokey BBQ sauce certainly deliver.
It’s mind-blowing how much the texture and flavour of pulled jackfruit tastes like real meat. I season it with my special homemade BBQ sauce, infused with garlic, rosemary, and balsamic. To create that perfect meat-like texture, roast the marinated jackfruit until it becomes a little dry and chewy.
Once you taste these mouth-watering gyros and see how easy they are to put together, you’re going to want to put pulled jackfruit on everything! I’m thinking nachos, sandwiches, pizza, tacos… you can see where I’m going with this!
I wish more people would realise they can still have all of this incredible food without sacrificing animals or compromising on flavour. It’s so easy!
The recipe below is an updated version of our original Pulled Jackfruit Gyros recipe, and it’s extra-smoky!
Extra-Smoky Pulled Jackfruit Gyros
These delicious, extra-smoky pulled jackfruit gyros with BBQ sauce, infused with garlic, rosemary, and balsamic are full of mouth-watering flavours.
- 1 can jackfruit 565 g can, young and green, in water or brine (not in syrup)
- 2 garlic cloves minced or grated
- 1 Tbsp tomato paste
- 1 Tbsp olive oil
- 2 tsp maple syrup
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- ¼ tsp liquid smoke optional
- ¼ tsp ground allspice
- 2 sprigs fresh rosemary use the leaves only
Lemon yoghurt drizzle
- 2 Tbsp soy yoghurt or coconut yoghurt, either natural flavoured or unsweetened
- 1 tsp lemon juice
- 2 tsp soy milk or another non-dairy milk such as rice or almond
- 1 pinch salt
- 1 pinch cracked black pepper
- 1 pinch dried dill
- pita bread gluten-free if required
- lettuce leaves
- tomato sliced
- red onion finely sliced
- fresh mint leaves
Preheat the oven to 190°C (374°F).
Drain the jackfruit and remove the hard triangle cores. In a small bowl, whisk together all marinade ingredients. Add the cored jackfruit and sauce to a baking dish, and stir to coat evenly. Press with a fork to break down the larger chunks of fruit, being careful not to break it up too much as you will want to have some larger pieces for texture.
- Bake for 25-30 minutes, stirring halfway. In the meantime, prepare the salad ingredients for serving, and the yoghurt drizzle.
For the yoghurt drizzle, add all of the ingredients to a small bowl and stir well to combine.
- Top the pita bread with lettuce, tomato, onion, and the pulled jackfruit. Drizzle over the yoghurt mixture and top with fresh mint leaves.
- Be sure to use canned jackfruit that comes in brine or water, rather than in syrup. The syrup makes the jackfruit too sweet, which won't work well with this recipe.
- Canned jackfruit in brine or water can be hard to find in Australia; check your local Asian grocer or health food store to see if they stock it.
- You can purchase liquid smoke from your local health food shop.
Please read the Silvobeat nutritional facts disclaimer.