This sandwich layers tender, shredded jackfruit coated in a smoky-sweet maple BBQ glaze for a rich, slightly sticky bite. The texture is meaty and pull-apart, with char-like edges and a glossy sauce that clings to each shred. A crisp, tangy quick slaw adds brightness and crunch to balance the sweet and smoky notes. Serve hot at casual weeknight dinners, backyard barbecues, or game-day gatherings for easy, crowd-pleasing vegan fare.
Ingredients
- 2 cans (about 20 oz each) young green jackfruit in water or brine, drained and rinsed
- 2 tbsp olive oil
- 1 medium onion, thinly sliced (about 1 cup)
- 3 cloves garlic, minced
- 1/2 cup smoky BBQ sauce
- 2 tbsp pure maple syrup
- 1 tbsp tomato paste
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp liquid smoke (optional)
- Salt and freshly ground black pepper, to taste
- 4 vegan burger buns or rolls
- 2 cups shredded green cabbage
- 1 cup shredded carrot
- 2 tbsp vegan mayonnaise
- 1 tbsp apple cider vinegar (for slaw)
- 1 tsp Dijon mustard
- 1 tsp maple syrup (for slaw)
- 1 tbsp chopped fresh cilantro or parsley (optional)
- Pickles or sliced jalapeños, for serving (optional)
Instructions
- Prepare the jackfruit: drain and rinse the cans, remove any hard cores, then use two forks or your fingers to pull the pieces into shredded strands.
- Heat olive oil in a large skillet over medium heat. Add the sliced onion and cook until softened and starting to brown, about 6–8 minutes. Add the garlic and cook 30 seconds more.
- Add the shredded jackfruit to the skillet and stir to combine with the onions. Cook 4–5 minutes until some pieces begin to brown at the edges.
- In a small bowl, whisk together the BBQ sauce, maple syrup, tomato paste, apple cider vinegar, smoked paprika, cumin, liquid smoke (if using), and a pinch of salt and pepper. Pour the sauce over the jackfruit and stir well.
- Reduce heat to low and simmer, stirring occasionally, until the sauce thickens and clings to the jackfruit, about 8–12 minutes. Press some pieces against the pan to caramelize slightly for extra texture.
- While the jackfruit simmers, make the quick slaw: in a bowl combine shredded cabbage, shredded carrot, vegan mayonnaise, apple cider vinegar, Dijon mustard, maple syrup, salt and pepper. Toss until evenly coated and adjust seasoning to taste. Stir in chopped herbs if using.
- Lightly toast the buns in a dry skillet or under a broiler until golden. Pile a generous portion of the warm jackfruit onto the bottom bun, spoon any reserved sauce over it, then top with a heap of quick slaw.
- Add pickles or jalapeños if desired, close the sandwich, and serve immediately with extra BBQ sauce on the side.
Tips or Variations
- Make it smoky-spicy by adding chipotle powder or cayenne to the sauce; for a mushroom alternative, use shredded oyster mushrooms cooked the same way.
- Prepare the slaw a few hours ahead and keep chilled; reheat jackfruit gently with a splash of water if making ahead of time.
