Don't be fooled, this is a BBQ Jackfruit Sandwich with Spicy Jalapeno and Cilantro.
This recipe is featured in our Vegan Weekly Meal Planner here!
- For the BBQ Jackfruit:
- 1 (14-oz.) can organic Jackfruit
- 1 tablespoon brown sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- salt & pepper
- 1/2 cup organic barbecue sauce
- For the spicy slaw
- 1 cup purple cabbage
- 1 cup shredded carrots
- 1 teaspoon red wine vinegar
- 1 tablespoons vegan mayo
- 1/2 jalapeno diced
- 1/2 tablespoons maple syrup
- Juice of 1 lime
- Salt + pepper for taste
- 4 buns
Rinse, drain and dry the jackfruit. Cut off center core and discard.
In a mixing bowl, toss together the spices and jackfruit. Stir until well coated.
Heat a medium skillet over medium heat. Add 1 tbsp of oil and add jackfruit. Cook for about 2-3 minutes, or until it begins to caramelizeand turn brown.
Add bbq sauce and stir and reduce heat to medium-low. Add a bit of water to thin the sauce stir again, then cover and cook for about 20 minutes to allow flavors to marry.
While the jackfruit cooks, add slaw ingredients to a mixing bowl, toss gently then refrigerate.
Once the jackfruit has a nice color and is tender, shred with a fork and begin to plate. Add a little bbq sauce to the bottom bun, a generous serving of jackfruit, then your slaw. Enjoy!