Description
This barbecue vegan pulled jackfruit sandwich is beyond amazing. So good that your meat eating guests won’t even notice they are eating jackfruit!
Ingredients
Scale
- 2 20-ounce can jackfruit in water (drained and patted dry)
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 3/4 cup barbecue sauce (I like smoky or spicy)
- 4–6 burger buns
Coleslaw:
- 2 cup coleslaw premix
- 1/3 cup vegenaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon 100% pure maple syrup
- salt and pepper
Instructions
- Put all the ingredients for the coleslaw in a bowl and toss. Set aside.
- Either cut the hard end of the jackfruit (the tough part that doesn’t shred) or press it until it flattens and becomes easy to pull apart. Shred the remaining part using your fingers.
- Add shredded jackfruit to a bowl and toss with paprika, chili powder, turmeric and salt.
- In a large pan over medium high heat, add oil and jackfruit. Cook for 3 minutes.
- Add barbecue sauce along with 2 tablespoons water and stir. Lower heat, cover and simmer for 15 minutes – stirring every 5 minutes to prevent the sauce from burning.
- Warm up burger buns and top with jackfruit and coleslaw. Add more barbecue sauce if needed.
Serve.
Notes
To eat later or for leftovers: store the vegan barbecue jackfruit in an airtight storage container, and refrigerate for up to 7 days.
Nutrition
- Serving Size: 0
- Calories: 465
- Sugar: 0
- Sodium: 0
- Fat: 0
- Saturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 0
- Cholesterol: 0
