Chad tops his BBQ jackfruit sandwich with a spicy slaw!
14oz can organic Jackfruit
1 tbsp brown sugar
1/2 tsp paprika
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/2 cup organic smoky maple bbq sauce
1 cup purple cabbage
1 cup shredded carrots
1 tsp red wine vinegar
1 tbsp vegan mayo
1/2 jalapeno diced
1/2 tbsp maple syrup (or sweetener of choice)
Juice of 1 lime
Salt + pepper for taste
Rinse, drain and dry the jackfruit. Cut off center core and discard.
In a mixing bowl, add your spices, then add jackfruit and toss.
Heat a medium skillet over medium heat. Add 1 tbsp of oil and add jackfruit. Cook for about 2-3 minutes.
Add bbq sauce and a splash of water to thin out a little, stir and reduce heat to medium-low, cover with a lid 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!