GAME-CHANGING BBQ Jackfruit Recipe

Ingredients

• 2 cups Green Cabbage (shredded)
• 1 cup Purple Cabbage (shredded)
• 1 cup Carrots (peeled and shredded)
• 3 tablespoons Vegan Mayo (store‑bought or homemade)
• 1 tablespoon Apple Cider Vinegar (plus an extra splash for brightness)
• 1 teaspoon Dijon Mustard
• 1 teaspoon Maple Syrup
• to taste Salt
• to taste Black Pepper
• 2 cans (20 oz each) Canned Young Green Jackfruit (drained, seeds removed)
• 1 medium Yellow Onion (diced)
• 3 Garlic Cloves (minced)
• 1 teaspoon Better Than Bouillon Vegetable Base (dissolved in 1/4 cup water)
• 2 tablespoons Olive Oil
• 1 teaspoon Smoked Paprika
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Liquid Smoke
• 1 tablespoon Vegan Worcestershire Sauce
• 1/2 cup Barbecue Sauce (vegan-friendly)
• 6 Pretzel Buns (split and toasted)
• 1/4 cup Pickles (sliced)

Instructions

1. Shred the Cabbage and Carrots

   Using a sharp knife or food processor, shred the green cabbage, purple cabbage, and carrots into thin strips.

   Time: PT10M

2. Make the Vegan Coleslaw Dressing

   In a separate bowl, whisk together vegan mayo, apple cider vinegar, Dijon mustard, maple syrup, salt, and black pepper until smooth.

   Time: PT5M

3. Combine Veggies and Dressing

   Pour the dressing over the shredded cabbage and carrots, toss until evenly coated. Set aside to marinate while you prepare the jackfruit.

   Time: PT5M

4. Simmer the Jackfruit to Remove Brine

   Drain the canned jackfruit, remove the seed pods, and place the pieces in a large pot with 1 cup water, diced onion, minced garlic, and the dissolved vegetable base. Bring to a gentle simmer and cook for 20 minutes.

   Time: PT20M

   Temperature: medium heat

5. Drain and Pat Dry

   After simmering, pour the jackfruit mixture into a colander and press gently with a clean kitchen towel to remove excess moisture.

   Time: PT5M

6. Sauté with Seasonings

   Heat olive oil in a skillet over medium‑high heat. Add the jackfruit and sprinkle with smoked paprika, garlic powder, onion powder, liquid smoke, vegan Worcestershire sauce, and barbecue sauce. Cook, stirring frequently, for about 10 minutes until the sauce clings and the jackfruit begins to brown.

   Time: PT10M

   Temperature: medium-high

7. Bake to Finish and Dry

   Spread the seasoned jackfruit in a single layer on a parchment‑lined baking sheet. Bake in a pre‑heated oven at 350°F for 15 minutes, stirring halfway through, until the edges are slightly crisp and the flavors meld.

   Time: PT15M

   Temperature: 350°F

8. Toast the Pretzel Buns

   Slice the pretzel buns horizontally and place cut side up on a separate baking sheet. Toast in the oven at 350°F for 5 minutes, or until lightly golden.

   Time: PT5M

   Temperature: 350°F

9. Assemble the Sliders

   On each toasted bun bottom, place a generous spoonful of the baked barbecue jackfruit, top with a mound of vegan coleslaw, and add a few pickle slices. Cap with the bun top and serve immediately.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

6g