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Savory Vegan BBQ Jackfruit Sandwiches Recipe with Tangy Slaw Easy

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A quick and easy vegan BBQ jackfruit sandwich with a smoky, tender texture and a refreshing tangy slaw. Perfect for casual meals and crowd-pleasing gatherings.

Ingredients

Scale
  • 1 can young green jackfruit (in brine or water, drained and shredded)
  • 1 cup (240 ml) smoky BBQ sauce (e.g., Stubbs Original or homemade blend)
  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon (2 grams) smoked paprika
  • 1/2 teaspoon (1 gram) ground cumin
  • Salt and black pepper to taste
  • 4 vegan sandwich buns, toasted
  • For the tangy slaw:
  • 2 cups (150 grams) green cabbage, thinly shredded
  • 1 medium carrot, grated
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 tablespoon (15 ml) maple syrup
  • 1 teaspoon (5 grams) Dijon mustard
  • 2 tablespoons (30 ml) olive oil
  • Salt and pepper to taste

Instructions

  1. Drain and rinse the canned jackfruit thoroughly. Use your fingers or two forks to shred the pieces into bite-sized strands, resembling pulled pork with some chunks remaining. (About 5 minutes)
  2. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the chopped onion and cook until translucent and slightly caramelized, about 5 minutes. Stir in the minced garlic and cook another minute until fragrant.
  3. Sprinkle in smoked paprika, ground cumin, salt, and pepper. Stir to combine, then add the shredded jackfruit. Toss everything together so the jackfruit is coated evenly with the spices and aromatics.
  4. Pour in 1 cup (240 ml) of your chosen BBQ sauce. Stir well, then reduce heat to low and let it simmer gently for 15-20 minutes. Stir occasionally, allowing the jackfruit to absorb the sauce and become tender but not mushy. Add a splash of water if it starts to stick.
  5. While the jackfruit simmers, combine shredded cabbage, grated carrot, apple cider vinegar, maple syrup, Dijon mustard, olive oil, salt, and pepper in a bowl. Toss thoroughly to coat. Taste and adjust seasoning as needed. The slaw should be bright and balanced between tangy and sweet. (About 10 minutes)
  6. Just before serving, toast your vegan sandwich buns lightly in a toaster or on a grill pan until golden and slightly crisp.
  7. Assemble the sandwiches by piling the warm BBQ jackfruit generously onto the bottom halves of the buns. Top with a heaping spoonful of the tangy slaw, then crown with the bun tops. Serve immediately.

Notes

For a gluten-free twist, swap the buns for gluten-free bread or lettuce wraps. For creamier slaw, add a tablespoon of vegan mayo or plant-based yogurt. To add spice, include a pinch of cayenne pepper or chipotle peppers in adobo sauce. Avoid overcooking jackfruit to prevent mushiness. Toasting buns prevents sogginess and adds texture.

Nutrition

Keywords: vegan, BBQ, jackfruit, sandwich, tangy slaw, plant-based, quick, easy, gluten-free option

Find it online: https://blixfood.com/savory-vegan-bbq-jackfruit-sandwiches-recipe-with-tangy-slaw-easy/