RECIPE: Loaded Carrot Fries with BBQ Jackfruit & Raw Slaw


When eating the rainbow gets serious… I right?

Now these are probably not ringing any bells for those of you familiar with the concept of a ‘loaded chip’ as usually that would include things like gravy, perhaps cheese, & if you went to my University – curry sauce. Let’s leave that there & move on though with a caveat that I never dabbled in any of those but was privy to the almost daily consumption by my fellow undergraduates!

So my reinvention sees a base of deliciously sweet carrots, roasted to tender perfection, & then topped with a fantastically flavoursome jackfruit mix.

If you haven’t come across jackfruit yet it is sweeping the nation as a plant based textural equivalent to things like pulled pork, now my greengrocer happens to have the fresh stuff (he literally has the most exotic array of things I have ever seen!) but in this recipe I have actually used the canned product by Biona.

When paired with the deliciously crunchy slaw this is truly a showstopper of a sharing dish, & one sure to delight both the plant based & meat eating foodies at your table alike.

Serves 4-6

For the fries:

  • 500g carrots
  • 1 teaspoon coconut oil
  • 1/2 teaspoon Himalayan salt
  • 4 grinds black pepper

For the jackfruit:

  • 2 cans Biona Organic Young Jackfruit in spring water
  • 1/2 sweet white onion or small brown onion
  • 2 tablespoons tamari or liquid aminos
  • 3/4 cup passata
  • 2 tablespoons tomato purée
  • 3 ready to eat dates
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sweet smoked paprika
  • 1 tablespoon arrowroot powder
  • 1/2 teaspoon cayenne pepper (optional)

For the slaw:

  • 1/2 kohlrabi
  • 1 small fennel bulb with the fronds if possible (if without add a large handful fresh coriander)
  • 1 tart green apple
  • Juice of 1 lime
  • 2 tablespoons pumpkin seeds


  1. Preheat your oven to 200C, take a large baking tray, measure out a piece of baking parchment then tear it in half.
  2. Halve the carrots down their length, rub the cut side with coconut oil, season & lay on 1 piece of parchment. Roast for 15 mins
  3. Add all the jackfruit sauce ingredients to a blender puréeing until smooth then mix with the drained jackfruit pieces.
  4. Take the tray out of the oven, flip the carrots then lay the other piece of parchment over the other half, pour on your jackfruit, spread it out evenly & return to the oven for 20 mins.
  5. Prepare the slaw by finely slicing the kohlrabi, fennel & apple into matchsticks & shredding the fennel fronds or coriander. Toss with the lime juice then leave to one side.
  6. Take your tray out of the oven & use 2 spoons to break the jackfruit up slightly, mix around with the sauce & return to the oven for a final 15 minutes.
  7. To serve add your golden carrots to the plates, top with generous spoonfuls of the jackfruit, plenty of your slaw & a sprinkle of pumpkin seeds to finish.

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