BBQ Jackfruit:
- 2 cans 20 oz each young green jackfruit in water
- 1/4 cup BBQ seasoning or 2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder
- 3/4 cup BBQ sauce vegan-friendly
Avocado Slaw (optional):
- 1/2 ripe avocado
- 1 Tbsp maple syrup or preferred sweetener
- Juice of 1 lemon or lime
- Salt and pepper to taste
- Water as needed to thin
- 2 cups shredded cabbage and carrots or vegetable mix
For Serving:
- 4 –6 whole grain vegan buns or gluten-free if needed
- 1/2 cup roasted salted cashews
1 Large Skillet
1 2 mixing bowls
1 Baking Sheet
2 forks
1 Whisk
Prepare the Jackfruit: Begin by opening the cans of young green jackfruit and draining the water completely. Rinse each piece under cold running water to remove any residual brine. Pat the jackfruit dry thoroughly using paper towels. Next, identify and remove the central core portion of each jackfruit piece—it is tougher and less fibrous, so discard it. Chop the remaining pieces into bite-sized chunks, then transfer them to a large mixing bowl.This preparation ensures your jackfruit will absorb flavors evenly and cook with a tender texture similar to pulled pork. Season the Jackfruit: In a small bowl, combine your BBQ seasoning ingredients—whether using a pre-made blend or the mix of brown sugar, paprika, garlic powder, salt, pepper, and chili powder. Sprinkle the seasoning evenly over the prepared jackfruit, then use your hands or a spoon to toss until every piece is coated. Proper seasoning at this stage is essential because it infuses flavor deep into the jackfruit as it cooks. Sear the Jackfruit: Place a large skillet over medium heat and add 1–2 tablespoons of your preferred cooking oil.Once the oil is shimmering, add the seasoned jackfruit to the skillet. Stir frequently, letting the jackfruit cook for 2–3 minutes to develop a lightly golden exterior. This step enhances flavor through the Maillard reaction, giving the jackfruit a slightly caramelized, smoky taste. If you’re making a larger batch, increase the oil slightly to prevent sticking. Simmer with BBQ Sauce: Pour the vegan BBQ sauce over the seared jackfruit, then add a splash of water to thin it slightly. Stir to coat all pieces evenly. Reduce the heat to low or medium-low and cover the skillet with a lid. Let the jackfruit simmer gently for 20 minutes (or up to 35 minutes for deeper flavor), stirring occasionally. During this time, the jackfruit absorbs the sauce, softens, and develops a tender, pull-apart texture. For finer shredding, use two forks to gently pull the jackfruit apart while it simmers. Prepare the Avocado Slaw: While the jackfruit simmers, make the avocado slaw. In a medium mixing bowl, combine the ripe avocado, maple syrup, and fresh lemon or lime juice. Whisk until smooth, then season with salt and pepper to taste. Gradually add water a teaspoon at a time to achieve a thick, pourable dressing. Add the shredded cabbage and carrot mix, tossing thoroughly until every strand is coated in the creamy dressing. Set the slaw in the refrigerator to chill until serving. Finish the Jackfruit: Once the jackfruit has simmered and absorbed the BBQ sauce, remove the lid and increase the heat to medium-high. Cook for 2–3 additional minutes, stirring occasionally, to slightly caramelize the sauce and give the jackfruit more texture. Taste and adjust seasoning if necessary. Turn off the heat and let it rest for a few minutes while preparing the sandwiches. Roast the Cashews (Optional): If using raw cashews, preheat the oven to 350°F (175°C). Toss the cashews with a light drizzle of oil and a pinch of sea salt, then spread them evenly on a baking sheet. Roast for 10–12 minutes, or until fragrant and lightly golden, stirring once halfway through. Allow to cool before adding to the sandwiches for a crunchy texture contrast. Assemble the Sandwiches: Slice your whole-grain or gluten-free buns in half and place the bottom halves on serving plates. Spoon a generous layer of avocado slaw onto each bun, creating a creamy, crunchy base.Add a hearty portion of the BBQ jackfruit on top, then sprinkle with roasted cashews for extra flavor and texture. Drizzle additional BBQ sauce over the jackfruit if desired, then top with the other bun halves. Serve and Enjoy: Serve immediately while the jackfruit is warm and the slaw is chilled. These sandwiches pair wonderfully with a simple green salad, baked fries, or pickles for a complete meal. Store any leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or microwave before serving again.
- If using jackfruit in brine, rinse thoroughly to remove excess salt before cooking.
- To achieve a pulled pork-like texture, shred the jackfruit with two forks while it simmers.
- For extra smoky flavor, try adding a few drops of liquid smoke to the BBQ sauce.
- Avocado slaw can be made a few hours ahead and stored in the fridge to save time.
- Roasted cashews add crunch, but toasted sunflower seeds or pumpkin seeds can also be a tasty alternative.
- Leftover jackfruit can be reheated on the stovetop with a splash of water or extra BBQ sauce to keep it moist.
