Vegan BBQ Jackfruit Sandwich
Tender shredded young jackfruit simmered in barbecue sauce, piled onto toasted buns with crisp creamy slaw and sliced pickles.
Instructions
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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.
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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.
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Step 3
Heat the vegetable oil in a large skillet over medium heat. Add the sliced onion and cook until softened and lightly browned.
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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.
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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.
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Step 6
Heat the oven to 200°C. Arrange the split buns cut-side up on a baking sheet and toast until lightly crisp.
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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.
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