Shay Boyd
Smoky Vegan BBQ Pulled Jackfruit Sliders
Jackfruit’s signature tangy, slightly sweet flavor and meaty texture when shredded lends itself well to the smoky, sweet and sour notes of barbecue sauce.
July 4, 2024
Not feeling burgers? Try this plant-based take on the classic slider appetizer from the blogger behind Pretty Brown Vegan for a fun at-home meal. Pair with a cold beer and a plate of fries for the quintessential gastropub experience.
What you need:
For the jackfruit:
1 tablespoon neutral oil
¼ white or yellow onion, diced
1 (10.5-ounce) can jackfruit, drained
¼ cup vegan barbecue sauce
2 teaspoons agave
4 drops liquid smoke
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon Cajun seasoning
¼ teaspoon garlic powder
For the coleslaw:
½ bag slaw mixture
¼ cup vegan mayonnaise
1 tablespoon coconut sugar
½ teaspoon lemon juice
½ tablespoons white vinegar
¼ teaspoon salt
¼ teaspoon black pepper
For serving:
4 slider buns, toasted
What you do:
- In a skillet over medium-high heat, warm oil. Add diced onion and cook for 5 minutes, or until softened. Add jackfruit and cook until pieces are slightly tender, about 5 more minutes. Shred jackfruit pieces in pan as they cook.
- Add barbecue sauce to pan and toss until fully coated. Add agave, liquid smoke, salt, pepper, Cajun seasoning, and garlic powder, stirring constantly. Cook for 8 more minutes and then remove from heat.
- For the slaw, in a large bowl add all ingredients and toss.
- Divide jackfruit between 4 slider buns and top each with equal portions of slaw. Serve warm.
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