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BBQ Pulled Jackfruit Sandwich with 'Slaw & Caramelized Onions (VEGAN, SOY FREE)

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Rate this recipe 4.6/5 (7 Votes)

Ingredients

  • INGREDIENTS:
  • BBQ Jackfruit
  • 1 tablespoon coconut oil
  • 1- 20 ounce can (10 ounces, drained) Jackfruit in
  • brine or water (NOT syrup)
  • 1 cup vegan BBQ sauce (we used Trader Joe's
  • Sriracha Garlic BBQ Sauce & IT ROCKED)
  • 1/4 teaspoon smoked paprika (optional)
  • Slaw
  • 3 cups thinly shredded green cabbage
  • 1 clove garlic, minced
  • 1/4 cup vegan mayo
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon maple syrup
  • 1/2 teaspoon dried dill weed
  • 1/8 teaspoon each of salt & pepper
  • Caramelized Onions
  • 1 small yellow onion, thinly sliced
  • 1 teaspoon coconut o

Details

Adapted from fettlevegan.com

Preparation

Step 1

DIRECTIONS:
BBQ Jackfruit
Drain and rinse the jackfruit. Pick out any seeds, discarding them. Using a fork or your fingers,
shred the jackfruit. In a large skillet, heat coconut oil over medium heat. Pour in the shredded
jackfruit, BBQ sauce, and smoked paprika, stirring to combine. Cook for 10-12 minutes, stirring
regularly, or until the sauce thickens and reduces.
While the jackfruit cooks, move onto the slaw.
Slaw
Using a knife or food processor, shred the cabbage into a large mixing bowl. Add the garlic,
mayo, cider vinegar, maple syrup, dill, salt & pepper and toss to evenly coat the cabbage. Set
aside.
Caramelized Onions
In a medium-sized skillet, melt the coconut oil over medium heat. Toss in the sliced onions,
stirring regularly so they don't burn. If they begin to brown, add a tablespoon of water.
Continue this until the onions are lightly browned, softened, and caramelized.
To assemble, pile jackfruit onto a bun or bread slices, then top generously with 'slaw and
onions. Serve immediately. Leftover can be refrigerated and eaten for up to a week, makes 3-4
servings, depending of your serving sizes. Enjoy!

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