Description
Vegan BBQ Jackfruit Sandwiches deliver a pulled-meat vibe using canned young jackfruit and a bold house-style barbecue sauce.
Ingredients
Scale
- 2 cans young green jackfruit in brine (565 g / 20 oz drained)
- 2 tbsp neutral oil (30 ml)
- 1 medium onion (150 g / 5 oz), finely chopped
- 3 cloves garlic, minced
- 2 tsp smoked paprika (4 g)
- 1 tsp ground cumin (2 g)
- 2 tbsp tomato paste (33 g)
- 200 ml vegan barbecue sauce (3/4 cup)
- 1 tbsp maple syrup (15 ml) or brown sugar (12 g)
- 1 tbsp apple cider vinegar (15 ml)
- 1 tbsp soy sauce or tamari (15 ml)
- 1/4 tsp liquid smoke (optional)
- 4 large burger buns
- Optional toppings: coleslaw, pickles, sliced red onion, or fresh cilantro
Instructions
- Drain two cans of young jackfruit and rinse under cold water for 30–45 seconds.
- Heat neutral oil in a large skillet over medium heat; add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another 30–45 seconds.
- Stir in smoked paprika, ground cumin, and tomato paste; cook until the paste darkens, about 1–2 minutes.
- Add the drained jackfruit and shred into strands with forks or tongs.
- Mix in vegan barbecue sauce, maple syrup, apple cider vinegar, soy sauce, and liquid smoke. Simmer for 6–8 minutes until sauce thickens.
- Increase heat to medium-high for 1–2 minutes to caramelize the edges.
- Toast burger buns under a broiler or in a hot skillet until golden, about 1–2 minutes per side.
- Pile the jackfruit mixture onto the bottom buns and add desired toppings. Serve immediately.
Notes
Make-ahead: Prepare the jackfruit mixture up to 3 days in advance. Refrigerate and reheat when ready to serve.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 sandwich
- Calories: 420
- Sugar: 22g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg