Jackfruit "Chicken" Sandwich

Ingredients

• 2 cans (20 oz each) Young Green Jackfruit in Brine (drained, rinsed, seeds and tough core removed, shredded by hand)
• 1 can (15 oz) Chickpeas (drained, rinsed)
• 0.25 cup Chickpea Flour (sifted)
• 1 tablespoon White Miso Paste (Aqua Faber brand if available)
• 2 cloves Garlic (minced)
• 1 teaspoon Smoked Paprika
• 0.5 teaspoon Ground Cumin
• 1 tablespoon Nutritional Yeast
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 2 tablespoons Olive Oil (for frying, high smoke‑point oil preferred)
• 0.25 cup Hot BBQ Sauce (homemade) (see description for quick recipe)
• 4 pieces Vegan Sandwich Buns (soft, toasted before serving)
• 4 large leaves Lettuce Leaves (optional, for crunch)
• 1 medium Tomato (sliced, optional)

Instructions

1. Prepare Jackfruit

   Drain the canned jackfruit, rinse under cold water, then remove all seeds and tough core pieces. Shred the flesh with your hands or two forks until it resembles pulled chicken.

   Time: PT10M

2. Simmer Jackfruit with Flavor

   Place the shredded jackfruit in a large pot, add enough water to cover, pour in 2 teaspoons of Better Than Bouillon No‑Chicken base, add 2 bay leaves, and bring to a gentle simmer.

   Time: PT20M

   Temperature: low simmer

3. Process Chickpeas

   While the jackfruit simmers, drain and rinse the canned chickpeas. Pulse them in a food processor 2‑3 times until coarsely mashed, being careful not to turn them into a puree.

   Time: PT5M

4. Combine Main Mixture

   Transfer the simmered jackfruit (drained) to a large mixing bowl. Add the processed chickpeas and mix until evenly incorporated.

   Time: PT3M

5. Add Binding Ingredients

   In a second bowl, whisk together chickpea flour, white miso paste, minced garlic, smoked paprika, ground cumin, nutritional yeast, salt, and black pepper. Add a splash of water (about 2‑3 tbsp) to create a thick paste.

   Time: PT5M

6. Incorporate Binding Mix

   Pour the miso‑spice paste over the jackfruit‑chickpea mixture and stir thoroughly until everything is well combined.

   Time: PT3M

7. Form Patties

   Divide the mixture into 4 equal portions and shape each into a patty about ½‑inch thick.

   Time: PT5M

8. Coat Patties Lightly

   Lightly dust each patty with a little extra chickpea flour on both sides; this helps create a crisp crust.

   Time: PT2M

9. Fry Patties

   Heat olive oil in a skillet over medium‑high heat until shimmering. Add the patties and fry 4‑5 minutes per side, or until golden brown and crisp.

   Time: PT10M

   Temperature: medium‑high

10. Glaze with Hot BBQ Sauce

    Remove patties onto a paper‑towel‑lined plate. Brush each patty generously with the homemade hot BBQ sauce while still hot.

    Time: PT2M

11. Assemble Sandwiches

    Toast the vegan buns lightly. Place a glazed patty on the bottom bun, add lettuce leaf and tomato slice if desired, then top with the bun crown.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

12g

Carbohydrates

45g

Fat

12g

Fiber

8g