BBQ Jackfruit Sandwiches with Avocado Slaw
Simple, 30-minute BBQ jackfruit sandwiches that will fool any meat lover! A crunchy, cool avocado slaw and roasted salted cashews add even more texture and flavor. The perfect vegan substitute for pulled pork.
Ingredients
- BBQ JACKFRUIT:
- 2 20 ounce cans young green jackfruit in water NOT in syrup or brine*
- 1/4 cup BBQ seasoning For 1/4 cup or ~45 g BBQ seasoning, use 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 BBQ sauce Trader Joe’s Kansas City Style Organic BBQ ensure it’s vegan // plus more for topping
- AVOCADO SLAW: optional
- 1/2 ripe avocado
- 1 Tbsp maple syrup or sweetener of choice
- 1 lemon or lime juiced
- Salt + pepper to taste
- Water to thin
- 2 cups shredded cabbage + carrots Trader Joe’s has a great cruciferous veg mix
- FOR SERVING:
- 4-6 whole grain vegan buns GF for gluten-free eaters
- 1/2 cup roasted salted cashews or roast on your own*
Instructions
- Rinse, drain, and thoroughly dry jackfruit. Chop off the center "core" portion of the fruit and discard. Place in a mixing bowl and set aside.
- Mix together BBQ seasoning and add to jackfruit. Toss to coat.
- Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit (use more oil, as needed, if increasing batch size). Toss to coat and cook for 2-3 minutes to achieve some color.
- Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook covered for about 20 minutes (up to 35 minutes on low for a deeper flavor).
- Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.
- In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt + pepper) to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.
- Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture (a tip I learned from Namely Marly!). Then remove from heat.
- Place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit, and cashews. Serve with extra BBQ sauce!
- Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.
Notes
*If you cannot find young jackfruit in water, we would recommend using young jackfruit in brine and rinsing thoroughly.
*To roast your own cashews: Toss 1/2 cup cashews in a bit of oil and sea salt and spread on a baking sheet. Bake in a 350 degree F oven for 10-12 minutes, or until roasty, fragrant and slightly golden brown.
*Nutrition information is a rough estimate calculated with avocado slaw and roasted cashews and without buns.
*Loosely adapted from Blissful Basil
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