If you’re craving a sandwich that’s smoky, tangy, and packed with texture, you’re going to absolutely love this Vegan BBQ Jackfruit Sandwiches with Avocado Slaw Recipe. It’s one of my go-to meals when I want something satisfying without the meat, and I promise you’ll find it ridiculously tasty and surprisingly simple to make. Plus, the creamy avocado slaw adds this fresh, zesty crunch that just takes things to another level. Keep reading—I’m sharing all the tips and tricks I’ve learned to help you nail it on your first try!
Why You’ll Love This Recipe
- Incredible Texture: The young jackfruit shreds and soaks up BBQ sauce like a dream, giving you a meaty bite without any animal products.
- Creamy Avocado Slaw: This slaw isn’t just a side—it’s a creamy, fresh topper that balances the smoky BBQ flavors perfectly.
- Simple and Fast: Ready in about 30 minutes, this recipe is perfect for busy weeknights or casual weekend cookouts.
- Kid-Approved: My family goes crazy for this sandwich—even my picky eaters ask for seconds!
Ingredients You’ll Need
Each ingredient plays its part in making these Vegan BBQ Jackfruit Sandwiches with Avocado Slaw Recipe a total winner—you want to grab jackfruit packed in water for the best texture and find a tangy, good-quality vegan BBQ sauce to really bring that smoky flavor.
- Young Green Jackfruit: Look for cans labeled “young” or “green” and packed in water, not syrup or brine, to keep things light and neutral for seasoning.
- BBQ Seasoning: A homemade mix works wonderfully—brown sugar, paprika, garlic powder, chili powder, salt, and pepper create that signature BBQ kick.
- BBQ Sauce: Make sure it’s vegan-friendly; I love one with a little sweetness and tang that complements the seasoning perfectly.
- Avocado: This adds creaminess and a healthy, buttery texture to the slaw.
- Maple Syrup: Adds just the right touch of sweetness to balance the tart lemon or lime juice in your slaw.
- Fresh Lemon or Lime Juice: Brightens the slaw and keeps the avocado from browning too fast.
- Shredded Cabbage and Carrots: Use a colorful cruciferous mix for crunch and nutrition.
- Whole Grain Vegan Buns: Look for sturdy buns that hold up well to the juicy filling.
- Roasted Salted Cashews: A surprising crunch you might not expect, but trust me, they add a fantastic texture contrast!
Variations
I love how versatile this Vegan BBQ Jackfruit Sandwiches with Avocado Slaw Recipe is—you can easily adjust the spice level or switch up the slaw to keep things interesting. Feel free to experiment based on your preferences or what you have on hand!
- Add Heat: When I want a bit of spice, I toss in some cayenne or chopped jalapeños to the BBQ jackfruit for a smoky heat kick my family adores.
- Different Slaws: Swap the avocado slaw for a classic vinegar-based slaw if you want something lighter or more tangy, especially in the summer.
- Gluten-Free: Use gluten-free buns or even lettuce wraps for a low-carb twist while keeping all the great flavors intact.
- Nut-Free: Just skip the roasted cashews or replace them with roasted pumpkin seeds to keep the crunch without allergens.
How to Make Vegan BBQ Jackfruit Sandwiches with Avocado Slaw Recipe
Step 1: Prep and Season the Jackfruit
Start by rinsing and draining those cans of young jackfruit thoroughly. One trick I discovered is drying them well with a clean towel—this helps the BBQ seasoning stick better. Be sure to chop out the hard “core” part in the center; it’s fibrous and doesn’t shred well. Toss the chunks into a bowl, sprinkle your BBQ seasoning mix over, and toss it around until every piece is beautifully coated.
Step 2: Sear and Simmer the Jackfruit
Heat a skillet over medium heat and add a good splash of oil—this helps create that scrumptious browned texture. Once hot, add your seasoned jackfruit and let it cook undisturbed for a couple of minutes, then toss it around to get some color all over. Pour in the BBQ sauce and thin it with a bit of water so it’s saucy but not too watery. Cover and let it simmer gently for 20 to 35 minutes to let those flavors soak in deeply—the longer the better if you can wait!
Step 3: Shred and Finish Cooking
This next part is a game changer: as the jackfruit finishes cooking, grab two forks and gently shred the pieces—this creates those perfect stringy “pulled” bits. Keep the heat medium-low and stir now and then to prevent sticking. When the sauce has thickened just right, turn up the heat for a couple minutes to get a little golden crust on some edges—that’s pure flavor magic I learned from Namely Marly’s technique.
Step 4: Whip Up the Creamy Avocado Slaw
While your jackfruit simmers, mix together the avocado, maple syrup, lemon or lime juice, salt, and pepper in a bowl. Whisk them well and add water gradually until you get a creamy, thick dressing. Toss in shredded cabbage and carrots and give everything a gentle mix so the slaw is fully coated in that luscious green dressing. Pop it in the fridge and let those flavors meld while you finish the jackfruit.
Step 5: Assemble and Serve
Toast those vegan buns lightly if you like, then pile on a generous scoop of avocado slaw to keep things fresh and crunchy. Top with the warm BBQ jackfruit and sprinkle the roasted cashews on top for that irresistible crunch. Don’t forget a little extra BBQ sauce drizzled inside for maximum flavor impact. Serve immediately and get ready to wow everyone at the table.
Pro Tips for Making Vegan BBQ Jackfruit Sandwiches with Avocado Slaw Recipe
- Dry the Jackfruit Thoroughly: This is the best way to avoid soggy sandwiches and helps the BBQ seasoning stick better.
- Use Two Forks to Shred: Shredding mid-cook helps infuse the flavors deeper and creates that pulled texture everyone raves about.
- Don’t Skip Toasting the Buns: It adds just enough firmness so they hold up to the juicy filling without falling apart.
- Adjust Slaw Consistency: Make the avocado slaw thicker or thinner by adding water slowly—a little goes a long way to keep it creamy and fresh.
How to Serve Vegan BBQ Jackfruit Sandwiches with Avocado Slaw Recipe
Garnishes
I like to garnish these sandwiches with extra roasted cashews for crunch and a sprinkle of fresh chopped cilantro or green onions for a pop of color and herbal brightness. Sometimes a few thin slices of pickled jalapeño on top add a surprising, lively spice that wakes up the whole sandwich.
Side Dishes
For a full meal, I often serve these with crispy sweet potato fries, a tangy cucumber salad, or even some spicy roasted chickpeas for extra protein and crunch. They also pair beautifully with a cold, crisp beer or a refreshing iced tea if you’re planning a backyard barbecue.
Creative Ways to Present
For special occasions, I sometimes serve these sandwiches deconstructed on a platter—jackfruit and slaw in small bowls with buns on the side for a fun DIY assembly bar. It’s perfect for feeding a crowd and letting everyone customize their perfect sandwich.
Make Ahead and Storage
Storing Leftovers
I store leftover BBQ jackfruit in an airtight container in the fridge, and it stays surprisingly delicious for up to two days. The slaw I keep separate to avoid sogginess. When you reassemble, just give everything a quick stir to freshen it up.
Freezing
I’ve frozen the cooked jackfruit successfully—just cool it completely, pop it in a freezer-safe container, and thaw in the fridge overnight before reheating. The texture sometimes softens a bit, but once reheated with fresh buns and slaw, it’s still delicious and convenient for busy days.
Reheating
To reheat, I gently warm the jackfruit in a skillet over medium heat, adding a splash of water or extra BBQ sauce to keep it moist. Avoid microwaving if possible, as the texture isn’t quite as nice, but it works in a pinch!
FAQs
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Can I use canned jackfruit in brine instead of water-packed jackfruit?
Yes! If water-packed jackfruit isn’t available, brine-packed young jackfruit works fine as long as you rinse it thoroughly under cold water to remove excess salt and any briny flavors before starting the recipe.
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Is this recipe gluten-free?
The BBQ jackfruit and avocado slaw themselves are naturally gluten-free. To be sure your sandwich stays gluten-free, just use certified gluten-free buns or serve the filling over a bed of greens or in lettuce wraps.
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How spicy is this BBQ jackfruit? Can I make it milder or hotter?
The spice level depends on your BBQ seasoning choice. This recipe is mild by default but super easy to spice up with extra chili powder or cayenne, or to tone down by adjusting the amount of seasoning to your taste.
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Can I make the avocado slaw without avocado?
Absolutely! You can swap avocado for vegan mayo or blended silken tofu for creaminess, or simply make a vinegar-based slaw for a lighter side that still pairs beautifully with the BBQ jackfruit.
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How do I get that pulled pork texture with jackfruit?
The key is shredding the jackfruit with two forks during cooking and simmering it long enough in BBQ sauce to fully soak up the flavors and soften. Drying the jackfruit well before seasoning also helps create that shreddable texture.
Final Thoughts
This Vegan BBQ Jackfruit Sandwiches with Avocado Slaw Recipe has honestly become one of my favorite plant-based comfort meals—it’s so full of flavor and texture that even my most carnivorous friends ask for the recipe. The combination of smoky, sweet jackfruit with creamy, tangy avocado slaw is just magical. I hope you give it a try soon and enjoy it as much as I do—nothing beats making something that feels indulgent yet nourishing, right?
Print
Vegan BBQ Jackfruit Sandwiches with Avocado Slaw Recipe
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4–6 sandwiches 1x
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Delicious and hearty BBQ Jackfruit Sandwiches with creamy avocado slaw offer a perfect vegan alternative to classic pulled pork sandwiches. Tender young green jackfruit is seasoned, sautéed, and simmered in BBQ sauce, then piled high on whole grain buns with a refreshing avocado-cabbage slaw and crunchy roasted cashews for texture and flavor.
Ingredients
BBQ JACKFRUIT:
- 2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)
- 1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
- 3/4 cup vegan BBQ sauce (plus more for topping)
- 1–2 Tbsp oil of choice for cooking
AVOCADO SLAW (optional):
- 1/2 ripe avocado
- 1 Tbsp maple syrup (or sweetener of choice)
- Juice of 1 lemon or lime
- Salt and pepper to taste
- Water to thin
- 2 cups shredded cabbage and carrots (or a cruciferous vegetable mix)
FOR SERVING:
- 4–6 whole grain vegan buns (GF for gluten-free eaters)
- 1/2 cup roasted salted cashews (or roast your own)
Instructions
- Prepare the jackfruit: Rinse, drain, and thoroughly dry the jackfruit. Remove and discard the center core portion. Chop or shred the remaining jackfruit and place it in a mixing bowl.
- Season jackfruit: Combine the BBQ seasoning ingredients and toss the jackfruit in this mixture until evenly coated.
- Sauté jackfruit: Heat a large skillet over medium heat, add 1-2 tablespoons of oil, then add the seasoned jackfruit. Toss to coat and cook for 2-3 minutes to develop some color.
- Simmer with BBQ sauce: Add the BBQ sauce to the skillet and thin with enough water to create a sauce consistency. Reduce heat to low-medium, cover, and cook for about 20 minutes (up to 35 minutes for deeper flavor), stirring occasionally.
- Shred while cooking: Remove the lid occasionally and use two forks to shred the jackfruit further for a finer texture as it simmers.
- Make avocado slaw: In a small bowl, whisk together avocado, maple syrup, lemon or lime juice, salt, and pepper. Thin with water until a thick sauce is formed. Toss the sauce with shredded cabbage and carrots, then refrigerate until serving.
- Finish jackfruit: After simmering, increase heat to medium-high and cook for an additional 2-3 minutes to develop extra color and texture, then remove from heat.
- Assemble sandwiches: Place a generous amount of avocado slaw on the bottom half of each bun. Top with a generous portion of BBQ jackfruit and sprinkle with roasted cashews. Serve with extra BBQ sauce if desired.
- Store leftovers: Keep leftover jackfruit in the fridge for up to two days, though it’s best enjoyed fresh.
Notes
- If young jackfruit in water is unavailable, use young jackfruit in brine but rinse thoroughly before cooking.
- To roast your own cashews: Toss 1/2 cup cashews with oil and sea salt, spread on a baking sheet, and bake at 350°F (177°C) for 10-12 minutes until fragrant and golden.
- Nutrition information provided includes avocado slaw and roasted cashews but excludes buns.
- Recipe loosely adapted from Blissful Basil.
Nutrition
- Serving Size: 1 sandwich (with slaw and cashews, no bun)
- Calories: 320 kcal
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 7 g
- Cholesterol: 0 mg
