Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 8
Ingredients
For the Barbecue Jackfruit:
2 cans young green jackfruit in water or brine (not in syrup)
1 white or yellow onion, sliced thin
2 tablespoons olive oil
1/2 teaspoon each: paprika and cumin
1 teaspoon each: chili powder and garlic powder
1-2 cups barbecue sauce of choice
8 buns of choice
For the coleslaw:
4 cups shredded cabbage, or one bag
1 shredded carrot
1/2-1 teaspoon maple syrup
2 teaspoons apple cider vinegar
1/4 cup vegan mayonnaise
Pinch of salt and pepper, to taste
Instructions
- Prep the coleslaw by mixing together the ingredients and seasoning to taste. Cover and chill in the fridge until ready to serve.
- Sauté the onion slices in a tablespoon or two of olive oil in a large pan over medium high heat until the onion is fairly soft and translucent.
- Drain and rinse the jackfruit. Remove from the can and slice the jackfruit from the core to the end, lengthwise. Doing this allows the jackfruit to shred properly.
- Heat the oil in a large skillet over medium heat. Add the onion and cook for about 5 minutes, until just becoming browned. Next, add the jackfruit and cook for another minute or two. Then, add the paprika, cumin, chili powder and garlic powder.
- Using a potato masher, mash the jackfruit until it resembles shredded meat. Stir in 1 cup of barbecue sauce and simmer until it is completely warmed through. Add more sauce if necessary to obtain your desired consistency.
- Serve with coleslaw and buns of choice.
Nutrition Information
Serving: 1 sandwich, Calories: 268kcal, Carbohydrates: 37g, Protein: 6g, Fat: 1g, Sodium: 345mg, Fiber: 2g, Sugar: 6g
Recipe adapted from: delishknowledge.com