Preparation for the Jackfruit:
Drain and rinse the jackfruit, then cut into smaller pieces, removing the core (or use the blender)
In a bowl, mix vegetable broth and bell peppers and onions.
Add the garlic, salt, and pepper, and cook for 2-3 minutes, until the garlic is fragrant. Add the chopped (shredded) jackfruit, chili powder, paprika, cumin, and liquid smoke, and all other remaining ingredients, mix well.
Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
Mash the jackfruit with potato masher or a couple of forks, until it looks pulled or shredded or simply spread evenly.
Transfer the jackfruit to the baking sheet and spread in an even layer.
Bake for 25 minutes, until the jackfruit is slightly browned and crispy.
Preparation for the Coleslaw:
Make the coleslaw: add green and red cabbage and carrots to a large bowl. In a small liquid measuring cup, combine the mayo, mustard, apple cider vinegar, salt, and pepper,
and mix until creamy. Pour the dressing over the vegetables and toss the coleslaw until the dressing is well-distributed. Set aside and allow to chill in the refrigerator.
Preparation for the Jackfruit (In the oven 2nd time):
Remove the jackfruit from the oven, and pour the BBQ sauce over. Mix well.
Return to the oven, and bake for another 12-15 minutes or until the edges are slightly crispy.
Use a large bread knife to cut the whole sheet of slider buns in half. Remove the top and set aside. Spread the BBQ jackfruit on the bottom half of the buns, then top with coleslaw, black beans and remaining toppings of rainbow chard, Dijon mustard, vegan mayo and O’nita Lee Strawberry, Kiwi & Mint jam.
Add the top buns (remove from package and toast buns prior too for 5 to 8 minutes)- optional.
Preparation for the Sweet Potato Fries:
Clean & scrub sweet potatoes with water
Peel into small to medium sticks (remove and/or peel the skin)-optional
Place them in a medium to large bowl
Season accordingly and mix well with a large spoon
Add in vegetable broth (or oil is you so choose)
Place on a cookie sheet with parchment paper
Cook on 350-400 degrees Fahrenheit for about 25-30 minutes or until gold and crispy.