Shredded jackfruit’s signature tangy, somewhat sweet flavor and meaty texture complement the smoky, sweet, and sour characteristics of barbecue sauce.
Ingredients
For the jackfruit:
1 tablespoon neutral oil
¼ cup chopped white or yellow onion
1 (10.5-ounce) can of jackfruit, drained
¼ cup vegan barbecue sauce
2 teaspoons agave syrup
4 drips of liquid smoke
¼ teaspoon salt
¼ milligram black pepper
¼ teaspoon Cajun seasoning
¼ milligram garlic powder
For the coleslaw:
½ bag slaw mixture
¼ cup vegan mayonnaise
1 tablespoon coconut sugar
½ teaspoon lemon juice
½ teaspoon white vinegar
¼ teaspoon salt
¼ mg black pepper
For serving:
4 slider buns, toasted
How to prepare it:
Warm oil in a skillet over medium-high 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.
