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PREP TIME: 10 minutes (not including time
to make Creamy, Crunchy Coleslaw)
ACTIVE TIME: 20 minutes
INACTIVE TIME: 20 minutes
BBQ jackfruit
One 20-ounce can jackfruit (packed in brine or
water, not syrup)
1 teaspoon olive oil
½ sweet onion, chopped
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon smoked paprika
¾ cup vegan barbecue sauce (homemade or
1 to 2 tablespoons sriracha
2 teaspoons arrowroot powder
Salt and black pepper to taste
4 vegan sandwich rolls or burger buns (glutenfree if necessary), split horizontally
Creamy, Crunchy Coleslaw
Sliced avocado, optional
1. Preheat the oven to 400°F . Line a baking sheet with parchment paper or a silicone baking mat.
2. Rinse and drain the jackfruit. Use two forks or your fingers to pull it apart into shreds, so that it
somewhat resembles pulled meat. It will fall apart even more when you cook it.
3. Heat the oil in a large shallow saucepan over medium heat. Add the onion and garlic and sauté until
the onion is translucent. Add the jackfruit, cumin, and paprika and cook, stirring occasionally, for about 5
minutes. Add salt and pepper.
4. In a cup or small bowl, stir together the barbecue sauce, sriracha, and arrowroot powder. Add to the
jackfruit. Cook for 1 minute.
5. Spread out the jackfruit on the prepared baking sheet. Bake for 20 minutes, stirring once halfway
through, until sauce is thick and sticky.
6. To assemble the sandwich : Open a roll on a plate. Place avocado slices (if using) on the bottom half.
Scoop a heap of the jackfruit on top, then top the jackfruit with a pile of coleslaw. Place the other half of
the roll on top and serve immediately. Leftover jackfruit will keep in an airtight container in the fridge for
3 to 4 days.