Vegan BBQ pulled jackfruit sliders with a smoky twist

Shredded jackfruit’s signature tangy, somewhat sweet flavor and meaty texture complement the smoky, sweet, and sour characteristics of barbecue sauce.


For the Jackfruit:

1 tablespoon neutral oil 1/4 cup diced white or yellow onion

1 (10.5-ounce) can jackfruit, drained ¼ cup vegan barbecue sauce

2 teaspoons agave

4 drips liquid smoke

¼ teaspoon salt

1/4 milligram black pepper

¼ teaspoon Cajun seasoning

1/4 milligram garlic powder

For the coleslaw:

½ bag slaw mixture

¼ cup vegan mayonnaise

1 tablespoon coconut sugar

½ teaspoon lemon juice

1/2 teaspoon of white vinegar 1/4 teaspoon of salt 1/4 teaspoon of black pepper

How to prepare four toasted slider buns

What you must do is heat oil in a skillet over medium heat. Cook the onion for five minutes, or until it has softened. Add jackfruit and simmer for an additional 5 minutes, or until pieces are slightly soft. Shred the jackfruit while it cooks in the pan.

Add barbecue sauce to the skillet and toss to evenly coat the meat. Constantly whisk in agave, liquid smoke, salt, pepper, Cajun seasoning, and garlic powder. Continue cooking for eight minutes, then remove from heat.

To make the slaw, combine all ingredients in a large bowl and toss.

On four slider buns, divide the jackfruit and top each with an equal amount of slaw.

Serve hot.

Share with friends:

Leave a Reply

Your email address will not be published. Required fields are marked *

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

The reCAPTCHA verification period has expired. Please reload the page.

Plant-Based COVID-19 Vaccines, Faster, Cheaper, Safer: But Are They Really Vegan?
Did Gordon Ramsay craft a vegan steak out of an eggplant?
New Study Links Regular Meat Consumption With ‘a Wide Range’ Of Diseases
Speedy vegan breakfast hash with potatoes and black beans
Sia Invests In Cultured Pet Food To Help Build A World Free of Cruelty For Animals