Vegan 'Tuna' Sweetcorn Pasta

Jackfruit is still one of my all time favourite exotic fruits! It takes me back to my travels through Thailand, buying little bags of the sweet, bubblegum flavoured fruit from roadside sellers. 

It's more recently become a real favourite as a vegan alternative to meat. Specifically pulled pork. But I love to use it for a variety of different vegan meals. It's the unripened version you need, which you can now buy tinned in many UK supermarkets. 

The sushi sheets help with that 'of the sea' flavour. And once prepared you can use it in sandwiches, as a salad or as a pasta stir through. 


150g pasta - I use gluten free

1 tin jackfruit 400g (I use this one)

1 tin sweetcorn 200g

1/2 sheet sushi nori (like this)

2 tbsp vegan mayo

Salt & pepper 

Juice of half a lemon


Boil a pan of water, add the pasta an simmer for approx 7 mins as directed 

Next, drain the jackfruit and add to a frying pan, warm gently using a fork to pull apart the flakes. Add the drained sweetcorn and season with salt and pepper.

Shred the sushi sheet - I find it easy to tear it into small strips. You can add as much or as little as you like for flavour. Add it to the pan. Continue to warm gently and stir everything together which will help shred the jackfruit

Stir through 2 tablespoons of vegan mayo

Add the 'tuna' mix to the cooked, drained pasta and stir well. Season with more salt and pepper. Add a squeeze of fresh lemon juice

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