Your browser is out of date. It may not display all features of this websites. We recommend to use one of these browsers or versions Mozila Firefox or Google Chrome

Connect
To Top

Food School: Vegan Pulled Pork Alternatives

By: Reading Time: 2 Minutes
Previous Article Bring it on home

Pulled Pork has been in trend for years, but vegetarians and vegans don’t have to fear missing out on anything: For them and all those who would like to try something new, there are simple, natural and above all fruity alternatives.

So much for compost – organic banana peels are ideal as a vegan pulled pork substitute, among other things.

Blogger and TV chefs such as Jana Pinheiro (Brazilian food blogger) and Julien Solomita (American vlogging YouTuber) are paving the way. Organic banana peels have already been eaten in countries such as India for a long time. While the pulp of the banana is soft and sweet, the peel surrounding it is thick, stringy and somewhat bitter. The rule of thumb here is: the riper the banana, the thinner and sweeter the peel.

banana vegan pulled pork

Image: nataliazakharova – stock.adobe.com

Versatile use
Can be used as a vegan pulled pork substitute, for banana tea, banana vinegar, banana smoothies, banana peel chutney, fried banana peels as a side dish, and much more.

Rich in nutrients
Rich in vitamin B12, potassium, magnesium, vitamins A, B (particularly B6), C and K, niacin, folic acid, phosphorus and many important amino acids.

A vegan alternative 
Preparation: Wash the banana. Scrape out the inside of the peel with a spoon to remove the remaining pulp. With a knife or the prongs of a fork, break the peel up into “strings”. Stew together with onions and garlic for 8 – 10 minutes.

 

Fake meat – with the feel of real meat!

The new hype for vegetarians and vegans comes from the tropics: jackfruit wins over the palate as a meat substitute.
When ripe, usually in canned or frozen form, it can only be used as a sweet fruit. Unlike other substitute products, the unripe fruit simulates the feel of real meat, with a texture reminiscent of pulled pork or chicken, depending on how it is prepared. It is nutrient-rich, gluten-free and is never effected by genetic engineering. The disadvantage? Jackfruit grows in the tropics and is processed there, which means it has a significant CO2 footprint.

Jackfruit meat substitute

Image: Gulnara – stock.adobe.com

An all-rounder
The seeds are also used, either dried and ground into flour or roasted to add to savory dishes.

Allergy free
Jackfruit is superior to all other meat substitutes: It contains no allergens and is low in calories and fat.

How it works
The unripe, fibrous pulp is almost tasteless and can be marinated and fried in a pan with oil. With a little smoked salt you can create a deceptively meaty taste which seems real. Unlike tofu, it completely absorbs the taste of the marinade.

Leave a Reply

Your email address will not be published. Required fields are marked *

More in Chef's Life

  • 20 Best Chefs on Instagram 2020

    Underdogs and top stars, hobby and professional gourmets: They all cavort on Instagram. Instagram connects gourmets across kitchen and country borders....

    KTCHNrebel editorial teamJune 15, 2020
  • Raw desire

    A health food deli is shaking things up on the Florentine culinary scene. #RAW, in the up-and-coming Santo Spirito district, breathes...

    Ilona MarxMay 25, 2020
  • Hemp – A crash course

    Ostrasized or valued? The consensus is in: the potential of this plant has not yet been fully tapped. One of the...

    Alexandra Gorsche - Falstaff PROFIApril 23, 2020
  • One hundred percent passion

    The shortage of skilled workers makes today's gastronomy industry hot under the collar. The future looks bleak. However, the orange flame...

    Maya WilsonMarch 2, 2020
  • How much does one earn in gastronomy – An international overview

    We shouldn't talk about money. Or should we? We take a look at the current state of wages and salaries...

    Isabell KniefFebruary 19, 2020
  • CBD: Game-changing hit or passing fad?

    CBD, THC, hemp, cannabis – trendsetters are touting them as the next big high for food service operators, but legislators remain...

    Thomas Lawrence - FCSIFebruary 6, 2020
  • Check out what’s fermenting!

    Fermentation is the next big thing. Trendy kitchen professionals are catapulting techniques from the olden days directly into the future.

    Barbara E. EulerJanuary 30, 2020
  • Five-star cuisine and starry nights

    After six weeks crossing Kavango Zambezi National Park, living among oryx, antelope, and kudu herds, René Linke’s passport has just two...

    Heike LucasJanuary 22, 2020
  • The restaurant at the end of the universe

    The World’s Best Restaurant of 2019 is about as far away from glamorous metropolitan life as you can get... but here,...

    Ilona MarxJanuary 16, 2020