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BBQ jackfruit sandwich

Shredded young jackfruit simmered in smoky barbecue sauce, piled into a toasted brioche bun with crunchy vegan coleslaw.

Vegan#jackfruit#barbecue#sandwich#coleslaw#american
BBQ jackfruit sandwich

Photo : Shu-Chun Chuang · CC BY-SA 4.0

Prep
20 min
Cook
35 min
Total
55 min
Serves
4
Difficulty
Easy

Method

  1. Drain and rinse the jackfruit. Cut away the tough cores and seeds, then shred the flesh with your hands or a fork.
  2. Fry the onion in the oil for 5 minutes, then add the garlic, smoked paprika and cumin and cook for 1 minute more.
  3. Add the jackfruit and brown it for 5 minutes over high heat, pressing it down with a spatula.
  4. Pour in the barbecue sauce and water, cover and simmer for 20 minutes, stirring now and then, until the sauce thickens and coats the jackfruit.
  5. Meanwhile, toss the cabbage, carrot, vegan mayonnaise, vinegar, salt and pepper together for the slaw.
  6. Toast the split buns. Pile in the BBQ jackfruit, top with slaw and close up. Serve straight away.

Young jackfruit, sold canned in water or brine (never syrup), has almost no flavour of its own and soaks up the sauce. Its stringy texture is a surprisingly convincing stand-in for Southern pulled pork.

Frequently asked questions

Do the cores and seeds really need removing from the jackfruit?

The firm triangular cores never shred and stay crunchy in the middle of otherwise soft flesh, so take them out. The seeds are tender once tinned and can stay in, mashed with a fork along with everything else.

How do I make this sandwich gluten free?

The brioche bun is the first obstacle, though good gluten-free burger buns exist. Above all, check the shop-bought barbecue sauce, as many recipes include soy sauce or barley malt. The jackfruit, the slaw and the spices raise no problems.

Can the jackfruit be cooked in advance?

Yes, and it is better the next day, once the fibres have finished soaking up the sauce. Reheat it with a couple of spoonfuls of water, as it will have thickened. The slaw, though, should be made at the last minute: salted and mixed with mayonnaise, cabbage weeps within an hour and turns limp.

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