Vegan BBQ Pulled Jackfruit Sandwich!

Ingredients

• 2 cans Young Green Jackfruit in Brine (drained and shredded with fingers)
• 0.5 onion Medium Onion (diced)
• 2 cloves Garlic (minced)
• 2 tsp Smoked Paprika
• 1.25 tsp Salt (divided between sauce and jackfruit)
• 3 tsp Liquid Smoke
• 2 cup Crushed Tomatoes (canned)
• 0.25 cup Tomato Paste
• 0.3125 cup Apple Cider Vinegar (1/4 cup for sauce + 1 tbsp for coleslaw)
• 2 tbsp Vegan Worcestershire Sauce
• 0.5 tsp Cumin
• 2 tbsp Molasses
• 2 peppers Chipotle Peppers in Adobo Sauce (finely chopped with some adobo sauce)
• 1 cup Water or Vegetable Broth (use homemade broth for extra flavor)
• 0.5 cup Oil‑Free Vegan Mayo (store‑bought or homemade)
• 1 tsp Maple Syrup
• 0.25 tsp Celery Salt
• 0.25 tsp Black Pepper (freshly ground)
• 3.5 cup Shredded Green Cabbage
• 3.5 cup Shredded Purple Cabbage
• 1 cup Shredded Carrots
• 6 pieces Sandwich Buns (soft hamburger buns or brioche rolls)

Instructions

1. Make Chipotle Barbecue Sauce

   Combine crushed tomatoes, tomato paste, apple cider vinegar, vegan Worcestershire sauce, cumin, molasses, smoked paprika, liquid smoke, chipotle peppers with adobo, and 1 tsp salt in a saucepan.

   Time: PT5M

2. Simmer Sauce

   Bring the mixture to a light bubble, then reduce heat, cover, and simmer for 10 minutes.

   Time: PT10M

   Temperature: medium heat

3. Blend Sauce Smooth

   Remove from heat and blend with an immersion blender until smooth (about 2 minutes).

   Time: PT2M

4. Sauté Onion and Garlic

   In a skillet over medium heat, sauté the diced onion and minced garlic for about 5 minutes until the onion is lightly caramelized.

   Time: PT5M

   Temperature: medium heat

5. Add Jackfruit and Season

   Add the shredded jackfruit to the skillet, sprinkle with smoked paprika, 1/4 tsp salt, and 1 tsp liquid smoke. Stir for 1 minute.

   Time: PT1M

   Temperature: medium heat

6. Simmer Jackfruit in Sauce

   Pour in 1 cup water or vegetable broth and ½ cup of the prepared barbecue sauce. Cover and simmer on low for 25‑30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: low heat

7. Prepare Coleslaw Dressing

   In a mixing bowl, whisk together oil‑free mayo, 1 tbsp apple cider vinegar, maple syrup, celery salt, and black pepper.

   Time: PT5M

8. Combine Slaw

   Add shredded green cabbage, purple cabbage, and carrots to the dressing. Toss until evenly coated.

   Time: PT5M

9. Slice Buns

   Slice the sandwich buns in half and lightly toast if desired.

   Time: PT2M

10. Finish Jackfruit

    Stir the remaining ½ cup barbecue sauce into the cooked jackfruit just before serving.

    Time: PT2M

11. Assemble Sandwiches

    Spread a thin layer of extra mayo or sauce on the bun bottoms, pile on the saucy pulled jackfruit, top with a generous heap of coleslaw, and close with the bun tops.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5g

Carbohydrates

45g

Fat

12g

Fiber

5g