BBQ Jackfruit Sliders Vegan (Printable format)

Smoky jackfruit in barbecue sauce with creamy slaw on soft vegan buns, perfect for casual meals.

# List of ingredients:

→ Jackfruit Filling

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

→ Sliders

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

# How to make it:

01 - In a bowl, combine coleslaw mix, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Mix well, cover, and refrigerate until ready to use.
02 - Using hands or two forks, shred the jackfruit pieces, removing any tough core or seeds.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3-4 minutes until soft and translucent. Add garlic and cook for 1 minute.
04 - Add shredded jackfruit, smoked paprika, cumin, chili powder, black pepper, and salt. Stir well to coat all ingredients evenly.
05 - Stir in tomato paste and barbecue sauce thoroughly. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
06 - Uncover and continue cooking for an additional 5-10 minutes, allowing excess liquid to evaporate and flavors to concentrate.
07 - Toast slider buns if desired. Spoon generous portions of jackfruit mixture onto each bun and top with coleslaw.
08 - Serve sliders immediately while warm for best flavor and texture.

# Expert Suggestions:

01 -
  • It tricks even the pickiest eaters into thinking they're biting into smoky pulled pork.
  • Everything comes together in under an hour, perfect for last-minute gatherings.
  • The sweet-tangy coleslaw cuts through the richness and adds a satisfying crunch.
02 -
  • If your jackfruit is too watery, let it simmer uncovered longer or it will turn the buns soggy.
  • Taste the barbecue sauce before adding it, some brands are sweeter or saltier than others and you may need to adjust the spices.
03 -
  • Always shred the jackfruit by hand, it gives you control over the texture and removes any sneaky tough bits.
  • Let the filling rest for a few minutes before assembling, it firms up slightly and holds together better on the bun.
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