BBQ Jackfruit Sliders Vegan (Printer View)

Smoky jackfruit sliders with tender, tangy barbecue flavors and crisp coleslaw topping for a satisfying meal.

# What you'll need:

→ Jackfruit Filling

01 - 2 cans (20 oz each) young green jackfruit in brine or water, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 120 milliliters vegan barbecue sauce
06 - 1 tablespoon tomato paste
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon salt, or to taste

→ Sliders

12 - 6 small vegan slider buns
13 - 80 grams coleslaw mix, pre-shredded or homemade
14 - 2 tablespoons vegan mayonnaise
15 - 1 teaspoon apple cider vinegar
16 - 1/2 teaspoon maple syrup
17 - Salt and pepper, to taste

# Method:

01 - In a bowl, combine coleslaw mix, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Mix well, cover, and refrigerate until needed.
02 - Using your hands or two forks, shred the jackfruit pieces, removing any tough core or seeds.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 to 4 minutes until soft and translucent. Add garlic and cook for 1 more minute.
04 - Add shredded jackfruit, smoked paprika, cumin, chili powder, black pepper, and salt. Stir well to evenly coat the jackfruit.
05 - Stir in tomato paste and barbecue sauce. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
06 - Uncover and cook for an additional 5 to 10 minutes, allowing excess liquid to evaporate and flavors to intensify.
07 - Toast slider buns if desired. Spoon a generous portion of barbecue jackfruit onto each bun and top with prepared coleslaw.
08 - Serve immediately while warm for best flavor and texture.

# Expert Advice:

01 -
  • It tricks even the most skeptical meat-eaters into asking for seconds.
  • The whole thing comes together in under an hour, perfect for when you need dinner fast.
  • Jackfruit soaks up smoky barbecue flavor like a sponge, giving you that pulled-pork satisfaction without the guilt.
02 -
  • Rinse the jackfruit thoroughly or the brine will make everything taste metallic and strange.
  • Don't rush the simmer. Those 20 minutes let the jackfruit absorb the sauce and soften into something tender.
  • If the filling looks too wet, leave the lid off and let it bubble until it thickens. Soggy sliders fall apart.
03 -
  • Shred the jackfruit by hand instead of using a knife. It gives you the right texture without turning it into mush.
  • Taste the filling halfway through the simmer and adjust the salt or spice. Jackfruit is forgiving and takes well to tweaks.
  • Toast the buns cut-side down in a dry skillet for 30 seconds. It keeps them from getting soggy and adds a subtle crunch.
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