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Vegan Jackfruit BBQ Sandwich



For the BBQ: 

  • 22 oz jackfruit in brine, drained and rinsed
  • 1 red onion, sliced 
  • 1-2 cloves garlic, minced 
  • 1-2 cups of your favorite BBQ sauce - ideally something ketchup based 


  • 1 package coleslaw veggies (usually shredded cabbage and carrots) 
  • 1/2 c vegan mayo
  • 1 tsp celery seeds (optional)
  • 2 pinches salt
  • 1-2 T apple cider vinegar (or ENC vinegar sauce if you have it) 


Jackfruit BBQ: 

  1. Preheat oven to 350 F and prepare pot of boiling water. Drain and rinse the jackfruit, then boil for 10 mins. 
  2. Meanwhile, prep the onions and garlic. When jackfruit is almost done, sauté the onion in a large pan. Once onions start to soften (mine were a little brown), add the garlic and cook until aromatic, being careful to stir so the garlic doesn't burn. 
  3. When jackfruit is finished, drain and add to the onion/garlic pan. Let cook for another couple mins. 
  4. Then add BBQ sauce. Stir until coated, then let simmer for 10-15 mins on low. 
  5. Meanwhile, prepare sheetpan for the oven with either foil or a silicon pad. When BBQ had simmered long enough, transfer to the pan and let cool until you can handle with your hands.
  6. THIS STEP IS CRUCIAL: some pieces of jackfruit may be hard - remove those while keeping the soft stringy pieces that look like pulled pork. I removed ~8-10 pieces, and a few seeds too. USE YOUR HANDS! If the texture doesn't seem right, give it a taste. Worst case, you get mediocre bite of BBQ and know to look for other similar pieces. Go by feel here. If you have kids, this could be a fun "hands-on" activity. 
  7. Once quality control is complete, let cook in the oven for 20-30 mins. 
  8. Enjoy! 

Coleslaw: Whisk mayo, salt, vinegar, and celery seeds in a small bowl. Add to coleslaw veggie mix and stir well. 

Bun: wrap in foil and throw in the oven for the last 10 mins with the BBQ. They'll be toasty warm when they come out, and ready to soak up all the BBQ goodness!