BBQ Jackfruit Sliders Vegan (Print)

Smoky jackfruit cooked with spices, served on buns topped with coleslaw for a satisfying plant-based bite.

# Ingredients:

→ Jackfruit Filling

01 - 2 cans (20 oz / 560 g each) young green jackfruit in brine or water, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 120 milliliters vegan barbecue sauce
06 - 1 tablespoon tomato paste
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon salt, or to taste

→ Sliders

12 - 6 small vegan slider buns
13 - 80 grams coleslaw mix, pre-shredded or homemade
14 - 2 tablespoons vegan mayonnaise
15 - 1 teaspoon apple cider vinegar
16 - 1/2 teaspoon maple syrup
17 - Salt and pepper, to taste

# Directions:

01 - Combine coleslaw mix, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper in a bowl. Mix thoroughly, cover, and refrigerate until needed.
02 - Shred the drained jackfruit using your hands or two forks, removing any tough core or seeds.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 to 4 minutes until soft and translucent, then add garlic and cook for 1 minute.
04 - Add shredded jackfruit, smoked paprika, ground cumin, chili powder, black pepper, and salt to the skillet. Stir to evenly coat the jackfruit with spices.
05 - Incorporate tomato paste and vegan barbecue sauce into the mixture. Stir well, reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
06 - Uncover the skillet and cook for an additional 5 to 10 minutes to evaporate excess liquid and concentrate flavors.
07 - Optionally toast the slider buns. Spoon generous portions of the jackfruit filling onto each bun and top with prepared coleslaw.
08 - Serve immediately while warm for best flavor and texture.

# Expert Tips:

01 -
  • It fools even the most devoted meat eaters at potlucks, every single time.
  • You get that sticky, saucy, finger-licking satisfaction without any guilt or heaviness.
  • The whole thing comes together in under an hour, which means weeknight dinner is totally doable.
  • Leftovers (if there are any) taste even better the next day after the flavors marry overnight.
02 -
  • Don't skip draining and rinsing the jackfruit well, or you'll end up with a faint briny taste that fights with the barbecue sauce.
  • Letting the jackfruit simmer covered is what makes it tender and lets it absorb all that smoky, tangy goodness.
  • If your sauce seems too thick or starts sticking to the pan, add a splash of water or vegetable broth and stir it through.
03 -
  • Add a few drops of liquid smoke to the sauce if you want that deep, campfire flavor without firing up a grill.
  • Use your hands to shred the jackfruit instead of a fork, it's faster and you can feel for any tough bits that need to be tossed.
  • Toast the buns cut-side down in the same skillet after you remove the jackfruit, they'll soak up the leftover sauce and get a little crispy edge.
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