Vegan BBQ Jackfruit Sandwiches
Tender shredded jackfruit coated in smoky, sweet BBQ sauce, served on lightly toasted buns with crisp cabbage slaw. This plant-based sandwich is quick to make, packed with fiber and protein, and perfect for satisfying lunches, weeknight dinners, or meal prep.
Equipment
- 1 small/medium saucepan
- 1 non-stick skillet or frying pan
- 1 wooden spoon or spatula
- 1 Can Opener
- 1 strainer
- 1 Mixing Bowl
Ingredients
Homemade BBQ Sauce
- 1 cup ketchup organic preferred
- 6 tablespoons apple cider vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons coconut sugar
- 2 tablespoons maple syrup
- 2 tablespoons yellow mustard
- 2 teaspoons smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon chili powder
- ¼ teaspoon ground black pepper
- ⅔ cup water
Sandwich Ingredients
- 2 cans young green jackfruit in brine or water
- 2 cups shredded cabbage optional, for slaw
- 1 tablespoon apple cider vinegar optional, for slaw
- 4 sandwich buns whole wheat or gluten-free
Instructions
- Prepare the Homemade BBQ Sauce: Combine all the ingredients for the BBQ sauce—ketchup, apple cider vinegar, lemon juice, coconut sugar, maple syrup, yellow mustard, smoked paprika, onion powder, garlic powder, chili powder, black pepper, and water—into a medium saucepan. Place the pan over medium heat and stir continuously until the mixture begins to warm and integrate. Once it reaches a gentle boil, reduce the heat to low and simmer for 20–30 minutes, stirring occasionally to prevent sticking. The sauce should thicken to a rich, glossy consistency with a balanced smoky-sweet flavor. Taste and adjust seasoning if desired—add a pinch more chili powder for heat or a drizzle of maple syrup for extra sweetness. Set aside slightly cooled if using immediately.
- Drain and Rinse the Jackfruit: Open the cans of young green jackfruit and pour out the brine or water. Place the jackfruit into a fine-mesh strainer and rinse thoroughly under cold running water to remove excess salt and brine flavor. Once rinsed, gently pat the jackfruit dry with a clean kitchen towel or paper towels.
- Shred the Jackfruit: Using your fingers or two forks, pull apart the jackfruit pieces into shreds resembling pulled pork. Discard any tough core pieces or seeds, keeping the tender, fibrous portions. Shredding ensures that each bite absorbs the BBQ sauce perfectly and creates that classic “pulled” texture in the sandwich.
- Cook the Jackfruit: Heat a non-stick skillet over medium heat. Add the shredded jackfruit and sauté gently for 8–10 minutes, stirring frequently to prevent sticking. The goal is to cook out excess moisture while lightly browning the edges for added flavor. The jackfruit should begin to have a slightly chewy, meaty texture while remaining tender inside.
- Add BBQ Sauce to Jackfruit: Once the jackfruit is cooked, lower the heat to medium-low. Pour about one cup of the prepared BBQ sauce over the jackfruit (use more or less according to taste preference). Stir thoroughly to ensure every shred is coated with the smoky, tangy sauce. Allow the mixture to cook together for 2–3 minutes so the flavors meld. Keep warm on the lowest heat setting if the buns are not yet ready.
- Prepare the Cabbage Slaw (Optional): If using cabbage slaw, toss shredded cabbage in a small mixing bowl with one tablespoon of apple cider vinegar. Mix well and let it sit for a few minutes to slightly soften and absorb tangy flavor. This will add a crisp, refreshing contrast to the rich, smoky jackfruit.
- Toast the Sandwich Buns: Lightly toast the buns on a skillet, in a toaster, or under the broiler until golden brown and slightly crispy. Toasting adds a pleasant texture, prevents sogginess from the BBQ sauce, and enhances the overall flavor of the sandwich.
- Assemble the Sandwiches: Place a generous portion of the BBQ-coated jackfruit onto the bottom half of each toasted bun. Add a layer of cabbage slaw on top of the jackfruit for crunch and freshness. Drizzle additional BBQ sauce over the slaw if desired. Place the top bun over the sandwich, pressing lightly to hold everything together.
- Serve and Enjoy: Serve the sandwiches immediately while warm, paired with your favorite sides like baked sweet potato fries, roasted vegetables, or a simple green salad. These sandwiches are also perfect for packing into lunchboxes or making ahead for meal prep, as the flavors intensify when stored and reheated.
Notes
- You can use either young green jackfruit in brine or water, but avoid the canned in syrup variety as it will be too sweet for a savory BBQ flavor.
- The cabbage slaw is optional, but it adds a refreshing crunch that balances the smoky richness of the BBQ jackfruit.
- Store extra BBQ sauce in an airtight jar in the refrigerator for up to one week—it’s great for other plant-based meals, dipping sauces, or grain bowls.
- Toasting the buns lightly prevents them from becoming soggy from the BBQ sauce. Whole wheat or gluten-free buns work equally well.
- Adjust the spiciness of the sauce to your taste; a pinch of cayenne or smoked paprika can add an extra kick if desired.
