We absolutely love Chinese jackfruit pancakes with homemade hoisin sauce. Not sure if you would agree but pulled or shredded meat smothered in sauce comes in many forms and they’re hard to turn down. Shredded duck in hoisin sauce is as much a comfort food as pulled pork with lashings of barbecue sauce or lamb kleftiko, the meltingly meaty Greek classic. Going plant-based for health you can imagine these favourites would be hard to give up, which is why we’re working so hard to create healthy viable substitutes that are as noteworthy as the original.
Chinese jackfruit pancakes with homemade hoisin sauce recipe
With this vegan Chinese pancake and Hoisin sauce recipe we use jackfruit for the protein and a home-made authentic hoisin sauce. The notoriety for jackfruit is continuing to gain momentum up and down the country and from supermarkets to restaurants you can see more and more recipes using jackfruit for its meaty texture.
We can’t say for restaurants but for pre-prepared jack-fruit meals it is sad to report however that many still use processed foods and hydrogenated vegetable oils which at The Anti-Cancer kitchen we stay away from. It would seem that veganism is going from strength to strength but limiting processed foods and anti-carcinogenic foods isn’t. Simply by not eating meat or dairy doesn’t necessarily equate to being healthy. After all veganism is based on ethical values and sustaining life. The ingredients for that simply don’t use meat or dairy even if what is used is unhealthy.
There is more choice out there for plant-based diets but it would be certainly our recommendation to prepare as much as you can from scratch. This way we maximise the good and healthy ingredients (also the ethical ingredients too) and minimise the bad ingredients. With this recipe we’ll also show you how to make the Hoisin sauce from scratch refraining from using artificial sweeteners, refined sugars and fructose without losing any of the sweet and rich flavour.
Have you made this Chinese jackfruit pancakes recipe?
- 560g tin of drained jackfruit
- ½ a cucumber sliced into thin sticks
- 6 spring onions sliced into thin sticks
- 8 Chinese pancakes
- 1 tablespoon of soy sauce
- 1 teaspoon of Chinese 5 spice
- ½ teaspoon of paprika
- ½ teaspoon of salt
- A dash of sesame oil
- 8 tablespoons of soy sauce
- 2 tablespoons of rice vinegar
- 1 ½ tablespoons of Agave
- 1 tablespoon of miso paste
- 1 teaspoon of tahini paste
- ½ teaspoon of Chinese 5 spice
Place the drained jackfruit under a hot grill for 15 minutes.
Remove the jackfruit and shred using two forks.
Put a dash of sesame oil in a frying pan and on a high heat add the jackfruit, soy sauce, Chinese five spice, paprika and salt and stir fry for 5 minutes until the jackfruit has taken on a browned colour. Remove from the heat and set aside.
For the Hoisin Sauce:
Add all the ingredients: 8 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 1 ½ tablespoons of Agave , 1 tablespoon of miso paste,1 teaspoon of tahini paste and ½ teaspoon of Chinese 5 spice in a pan and gently heat and whisk together until the sauce is smooth.
Heat the pancakes for 20 seconds in a microwave along with the jackfruit. Serve alongside the cucumber and spring onion sticks on a pancake with a spoonful of hoisin sauce.