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Which Plant Makes the Best VEGAN PULLED PORK?

Byamazingfoodstv


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Hi Everybody! Here’s my quick and easy way to make Vegan Pulled Pork!

For the recipe please visit:

0:00 Intro
0:16 Sauce & Seasoning
1:02 Tofu
3:32 Mushrooms
4:53 Jackfruit
6:12 Which is Best?

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49 Comments

  4. I ended up here while looking for an easy jackfruit bbq. I've done jackfruit once or twice before, using the canned in brine. But that has a weird taste, so I thought i'd try the one in syrup. After all, bbq sauce is pretty sweet anyway. this has come out pretty decent- if I make it again I'll def use the jackfruit in syrup. It was sweet, no surprise; it could be rinsed first to remove some of the sugar. Thanks for the video!

  9. Do you have any videos on how to make delicious ground pork? I would love to make Thai Larb or Laab or also some Vietnamese dishes that traditionally have ground pork. Any tips or recipes to reference would be highly recommended. I feel like this tofu treatment with pork flavors would probably be a good fit because of the moisture in the sauces that would be added. I would really love your expert opinion:)

  11. I think you're better off microwaving than doing them in the oven. You're basically trying to dry them out, and microwaves have the unique ability to directly find water and turn it into steam. SO much faster and more efficient. If you really want to brown it a bit, try grilling it after microwaving.

  13. What an excellent video presentation! Great work on the overall narration, video shots and breakdown of choices, flavor and prices! I'm anxious to check out many of your other postings on your site.

  16. I tried Jackfruit last week, and it was amazing, so I went back to the Asian Market yesterday and bought different cans of Jackfruit to see which brand was the best,…well NONE of them have the SEEDS in it. So instead of having something like a pulled pork bbq sandwich, it was more like a super sweet pineapple pizza 😢
    ~ Just because a jar of apple sauce has picture of an apple on the label, but we Know that there's not a whole apple inside…but not so with Jackfruit, so be carefully when you go to buy to just get the seeds that look identical to pulled more and not so darn sweet.

  18. Hey, there’s no plant that makes the best pulled pork. King oyster (Pleurotus eryngii) is “made” by fungus, which is closer related to animals, than animals or fungus to plants. Just for the record 😅 Amazing recipe btw, great video thanks for sharing 🙏☺️

  23. I just purchased a #10 restaurant size can (6lbs 1oz) off Amazon in the US for $10.54. I think that solves it for me.

    In general the jackfruit can be used for so many dishes you could eat off this can for a week and take some to work or your family.

  25. I'm a big King Oyster fan and I second the recommendation that folks check their local Asian market. Mine has a wider selection of mushrooms than Whole Foods, and like half the price on Oyster and King Oyster. Also great for things like tvp chunks, rice paper, jackfruit, different kinds of tofu and bean curd sheets, and tons of other plant based staples

  32. I recently discovered using carrots for BBQ and strongly recommend you do the same. Just julienne the carrots, char them on a griddle, and cook until tender with a dry rub and some sauce. I recommend using soy or liquid aminos early on when sauteing and some msg with the dry rub. These turn out great every time and a are a real crowd pleaser. I like mine with a runny egg and sweet goat cheese on top.

  33. Honestly, I'd substitute way more meat dishes with Vegan or Vegetarian alternatives if the price was approachable, but it's primarily a lifestyle only middle class and up has privilege on and not for us poor folk. Someday we'll figure out how to make it cheaper than meat, someday, then I'll gladly eat that mushroom version probably weekly as I LOVE mushrooms! That umami taste is KING!

  37. Yeah, jackfruit is pretty miraculous. I’ve been making pulled pork with it for my family for several years. I sauté it with the seasonings and vegetable stock until most of the liquid is gone and then I slowly dehydrate it in the oven to give it the texture. It also makes great ribs added to seitan@!

  44. Thanks to this, I have some experiment ideas of my own. What if we use soft tofu as well as super-firm to mimic the fattier bites? What if we used chopped, crumbled and grated tofu? What if we smoke the tofu before cooking in the pan?

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