Whole-plant Meat Shreds
- Our first product made from only 4 ingredients
- Versatile shredded meat like texture
- Ready for flavour
- Organic young jackfruit
- Canola oil
- Sea salt
- Natural flavours
*May contain trace amounts of gluten.
| Serving size | 100G |
| Amount per serving | |
| Calories | 91 |
| % Daily value * | ||
| Total Fat (g) | 2.5 | 3% |
| Saturated Fat (g) | <0.5 | 2% |
| Trans Fatty Acid (g) | 0 | |
| Cholesterol (mg) | 0 | |
| Sodium (mg) | 344 | 15% |
| Total Carbohydrates (g) | 14.3 | 5% |
| Dietary Fiber (g) | 13.6 | 48% |
| Total Sugars (g) | 0.5 | |
| Added Sugars (g) | 0 | 0% |
| Protein (g) | 2.8 | 6% |
| Potassium (mg) | 163.4 | 3% |
| Calcium (mg) | 82.8 | 10% |
| Iron (mg) | 0.8 | 8% |
| Magnesium (mg) | 102 | 24% |
| Manganese (mg) | 0.6 | 28% |
* the % Daily value (DV) 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.
Southern Style Pulled Pork
Ingredients:
• 350g KARANA shreds
• 1 cup ketchup
• 60g apple cider vinegar
• 1⁄2 tsp liquid smoke
• 1⁄2 tsp chili flakes
• 1 tsp coriander, ground
• 1⁄4 tsp celery seed
• 1 tbspn prepared yellow
mustard
• 1 tablespoon salt
Preparation:
1. Mix all ingredients.
2. Coat shreds in 1⁄2 cup sauce.
3. Bake at 200C for 20 minutes.
4. Let cool and mix with the other half cup sauce.
5. Bring to serving temperature and hold in warmer.
6. Serve on a toasted roll with herbed cole slaw as a
sandwich, as part of nachos or in a wrap.
Carnitas
Ingredients:
• 230g KARANA shreds
• 1⁄2 tsp garlic powder
• 1⁄2 tsp onion powder
• 1 tsp salt
• Pinch oregano
• Red pepper flakes
• 2 tbsp vegetable oil
• 1 tbsp lemon juice
Preparation:
1. Mix all the ingredientes
and let marinate for 4 -24 hours.
2. Heat a 12 inch cast iron pan on high heat
with 1 tbsp of vegetable oil.
3. Add marinate shreds and cook for 3-5 minutes
until it is brown.
4. Turn over and continue to cook stirring occasionally
until well browned through out with crispy edges.
5. Serve on warmed tortillas with chopped onions
and cilantro.
(Also can be used for quesadilla, burritos and nachos.)
Pad Kra Pao
Ingredients:
• 350g KARANA shreds
• 4 cloves garlic, sliced thin
• 2 shallots, sliced thin
• 2 bird chili, sliced thin
• 2 tbsp vegetable oil
• 2 tbsp light soy sauce
• 1 tbsp sugar
• 1 tbsp vegan Sambal Olek
• 1 tbsp vegan ‘fish’ sauce
(optional)
• 1 bunch Thai basil, torn
• Juice of 1 lime
Preparation:
1. In a medium wok or large sauté pan heat 1 tbsp of the oil over high heat until just smoking, add shreds, toss with oil and allow to brown on 1 side about 2-3 minutes.
2. Turn over and repeat.
3. Remove shreds to a plate.
4. Heat the other tbsp of oil in the pan on medium high.
5. Add garlic, shallot and chili, lower heat to medium.
6. Cook while stirring and lightly brown, add shreds and toss to combine.
7. Add liquids and combine take off heat and add basil, toss to wilt.
8. Add lime juice and combine.
9. Hold in warmer for service.
10. Serve on to of warm white rice and garnish with basil leaves and lime wedges. Can also be served on top of mixed greens or in a steamed bun.
Char Siu
Ingredients:
• 1kg KARANA™ Shreds
• 400g vegetarian char siu sauce
• 3 tbsp vegetable oil
Preparation:
1. Mix all the ingredients well.
2. Spread on sheet pan
3. Layer the shreds 1-1.5cm thick.
4. Bake for 15 minutes at 230ºC.
5. Option to finish under the grill to add char.
6. Be careful to not overcook and dry out the meat.
7. Garnish and serve