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
Scale
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
