BBQ Jackfruit Sliders Vegan (Print Version)

Tender jackfruit cooked in smoky barbecue sauce, layered on sliders with tangy coleslaw and vegan mayo.

# What You'll Need:

→ Jackfruit Filling

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

→ Sliders

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

# Cooking Steps:

01 - Combine coleslaw mix, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper in a bowl. Mix thoroughly, cover, and refrigerate until needed.
02 - Shred drained jackfruit using hands or two forks, removing any tough core or seeds.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion until soft and translucent, about 3 to 4 minutes. Add garlic and cook for 1 minute more.
04 - Incorporate shredded jackfruit, smoked paprika, cumin, chili powder, black pepper, and salt. Stir well to evenly coat.
05 - Add tomato paste and barbecue sauce to the skillet. Mix thoroughly, then reduce heat to low. Cover and simmer for 20 minutes, stirring occasionally.
06 - Remove cover and continue cooking for an additional 5 to 10 minutes until excess liquid evaporates and flavors intensify.
07 - Toast slider buns if preferred. Spoon generous portions of jackfruit mixture onto each bun and top with prepared coleslaw.
08 - Serve immediately while warm.

# Expert Advice:

01 -
  • It satisfies that craving for something smoky and saucy without any meat.
  • The jackfruit texture is surprisingly close to pulled pork, especially when it gets a little caramelized.
  • You can have dinner on the table in under an hour with minimal prep.
  • Leftovers reheat beautifully and taste even better the next day.
02 -
  • Rinse the jackfruit really well or it will taste like the brine, which is not what you want.
  • Dont rush the simmering step; thats when the jackfruit absorbs all the flavor and gets tender.
  • If the mixture looks too dry, add a splash of water or extra barbecue sauce.
03 -
  • Toast the buns lightly for a little crunch that holds up better against the saucy filling.
  • Let the jackfruit sit in the sauce for a few minutes off the heat before serving; it soaks up even more flavor that way.
  • Make a double batch of the barbecue jackfruit and freeze half for an easy weeknight meal later.
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