Vegan BBQ Jackfruit Sandwich

Vegan BBQ Jackfruit Sandwich

Tender shredded young jackfruit simmered in barbecue sauce, piled onto toasted buns with crisp creamy slaw and sliced pickles.

Instructions

  1. Step 1

    Combine the shredded cabbage, grated carrot, vegan mayonnaise, apple cider vinegar, sugar, and ⅜ tsp (2 gr) salt in a large mixing bowl. Set the slaw aside while preparing the filling.

    Ingredients used: 15.0 ml Apple Cider Vinegar, 100.0 gr Carrot, 2.0 gr Fine Salt, 8.0 gr Granulated Sugar, 200.0 gr Green Cabbage, 60.0 gr Vegan Mayonnaise

    Cookware: Box Grater, Chef Knife, cutting board, Large Mixing Bowl

  2. Step 2

    Rinse the drained jackfruit in a colander and press out excess moisture. Pull the tender pieces into shreds and thinly slice any firm cores.

    Cookware: Chef Knife, colander, cutting board

  3. Step 3

    Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and cook until softened and lightly browned.

    Timer: 6 min (fixed)

    Ingredients used: 15.0 ml Vegetable Oil, 1.0 piece Yellow Onion

    Cookware: large skillet, wooden spoon

  4. Step 4

    Add the garlic and cook for 30 seconds. Stir in the prepared jackfruit, the remaining ⅜ tsp (2 gr) salt, and the black pepper; cook for 3 minutes.

    Timer: 3 min (fixed)

    Ingredients used: 2.0 gr Fine Salt, 8.0 gr Garlic, 1.0 gr Ground Black Pepper, 500.0 gr Young Green Jackfruit

    Cookware: large skillet, wooden spoon

  5. Step 5

    Stir in the barbecue sauce and water. Bring to a gentle simmer over medium heat, then reduce to low heat and cook until thickened and glossy, stirring occasionally.

    Timer: 10 min (fixed)

    Ingredients used: 240.0 ml Barbecue Sauce, 60.0 ml Water

    Cookware: large skillet, wooden spoon

  6. Step 6

    Heat the oven to 200°C. Arrange the split buns cut-side up on a baking sheet and toast until lightly crisp.

    Timer: 4 min (fixed)

    Ingredients used: 4.0 piece Vegan Hamburger Bun

    Cookware: baking sheet, oven

  7. Step 7

    Divide the barbecue jackfruit among the toasted bun bottoms. Top with the prepared slaw and sliced pickles, then close the sandwiches and serve.

    Ingredients used: 80.0 gr Dill Pickle

    Cookware: Large Mixing Bowl

Nutrition (Estimated)

Food safety

Caution: low

Refrigerate leftover filling and slaw separately within 2 hours. Use within 3 days, and reheat the filling to 74°C before serving.

Risk factors

  • Hot skillet and baking sheet
  • Prepared slaw and cooked filling held at room temperature