BBQ Jackfruit Sandwiches

True plant-based magic.
Prev Next

This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner. 

Gone are the days of meat filled BBQs and celebrations. Make way for plant based options like this shredded jackfruit sandwich. Jackfruit has a meat-like texture that takes on marinades and spices—must try for all those pulled pork lovers. 

INGREDIENTS

For the Jackfruit

  • 2 cans jackfruit, drained, rinsed and dried
  • 1/3rd cup bbq sauce of your choice
  • 1 tablespoon Unsweetened Creamer
  • 1 teaspoon onion powder
  • 1/4th teaspoon chili powder
  • 1 tablespoon paprika
  • 1 shallot, minced
  • Salt + pepper to taste
  • Buns of your choice

For the Slaw

  • 1⁄2 cup purple and green cabbage
  • 1⁄2 cup shredded carrots
  • 1/3 cup vegan mayo
  • juice of 1 lime
  • 1/3 cup vegan mayo
  • juice of 1 lime
  • 1 tablespoon olive oil
  • 1/2 bundle cilantro

METHOD

Begin by making your slaw by thinly slicing your cabbage and carrots. In a bowl mix with cilantro, vegan mayo, lime and olive oil. Let it sit in the fridge while you finish up with the jackfruit.

Next, shred your jackfruit and heat a skillet with a drizzle of oil.

Add in your minced shallot. and stir for 1-2 minutes. Next, add your jackfruit and let it cook down and get a little crispy. Add your onion powder, chili powder, paprika, salt and pepper and bbq sauce. Mix well for 10 minutes.

Add in your creamer and mix until all the liquid is absorbed and the jackfruit is saucy and cooked through.

Toast your buns, top with your bbq jackfruit, slaw, cilantro, cover and serve!