Vegan Lechon

Discover the bold and satisfying flavors of Vegan Lechon, a plant-based twist on the Filipino roast pork classic. This recipe transforms young green jackfruit and extra-firm tofu into a rich, smoky, and caramelized dish that perfectly mimics the savory goodness of traditional lechon. Infused with aromatic lemongrass, garlic, and soy sauce, and finished with a touch of liquid smoke and brown sugar, this dish strikes the perfect balance between smoky, savory, and sweet. Crispy and golden from a quick fry in coconut oil, this vegan lechon is served hot, making it a perfect centerpiece for family dinners or festive gatherings. Whether paired with steamed rice or tucked into a wrap, this mouthwatering recipe is proof that plant-based eating can be as indulgent as it is nutritious.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 800 g Young green jackfruit (canned, in brine)
• 400 g Extra firm tofu
• 60 ml Soy sauce
• 30 ml Coconut vinegar
• 500 ml Vegetable broth
• 4 Garlic cloves, minced
• 1 Banana hearts (optional)
• 2 Lemongrass stalks, halved and smashed
• 2 Bay leaves
• 1 tsp Black peppercorns
• 1 tsp Liquid smoke
• 2 tbsp Coconut oil
• 1 tsp Salt
• 1 tsp Paprika
• 1 tbsp Brown sugar

Directions

Step 1

Drain the canned jackfruit and rinse thoroughly to remove any brine taste. Squeeze out any excess water and set aside.

Step 2

Press the tofu to remove excess moisture. Cut the tofu into cubes of about 1 inch.

Step 3

In a large pot, combine soy sauce, coconut vinegar, vegetable broth, minced garlic, lemongrass, bay leaves, and black peppercorns. Bring to a simmer.

Step 4

Add the jackfruit and tofu to the pot, ensuring they are submerged in the liquid. Add a little water if needed to cover. Simmer for about 45 minutes.

Step 5

Remove the pot from heat. Discard the lemongrass and bay leaves. Let the jackfruit and tofu cool slightly before handling.

Step 6

Using two forks, shred the jackfruit chunks to resemble pulled pork consistency.

Step 7

If using banana hearts, peel the layers until you reach the light colored heart. Slice thinly and rinse under water. Pat dry.

Step 8

In a large non-stick skillet, heat coconut oil over medium-high heat.

Step 9

Add the shredded jackfruit and tofu cubes to the skillet, and fry until they develop a golden brown color and slight crispy texture, about 15-20 minutes.

Step 10

Add liquid smoke, salt, paprika, and brown sugar to the skillet. Stir well to coat the jackfruit and tofu, adjusting seasoning to taste.

Step 11

Continue to cook until the mixture is caramelized and aromatic, about 5 more minutes.

Step 12

If using banana hearts, add during the last 5 minutes of cooking.

Step 13

Serve the vegan lechon hot, with steamed rice or in a wrap, garnished with green onions or fresh herbs.

Nutrition Facts

Serving size	(2089.2g)

Amount per serving	% Daily Value*
Calories	1464.5

Total Fat 69.9g	0%
Saturated Fat 29.4g	0%
Polyunsaturated Fat 2.1g
Cholesterol 0mg	0%
Sodium 8773.1mg	0%
Total Carbohydrate 143.0g	0%
Dietary Fiber 35.3g	0%
Total Sugars 27.0g
Protein 92.1g	0%

Vitamin D 0IU	0%
Calcium 3321.9mg	0%
Iron 31.8mg	0%
Potassium 5071.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 40.1%

Protein: 23.5%

Carbs: 36.4%