Vegan BBQ Jackfruit Sandwiches with Avocado Slaw Recipe

If you’re looking for something that hits all the right notes—smoky, tangy, creamy, and fresh—then you’ve got to try my Vegan BBQ Jackfruit Sandwiches with Avocado Slaw Recipe. This recipe has quickly become one of my go-to comfort meals, especially when I want something hearty yet light. The jackfruit soaks up the BBQ flavors beautifully, and the avocado slaw adds that perfect creamy crunch that keeps you coming back for more. Trust me, once you make these sandwiches, they’ll be a staple in your kitchen too.

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Ingredients You’ll Need

Each ingredient in this Vegan BBQ Jackfruit Sandwiches with Avocado Slaw Recipe is chosen to add layers of flavor and texture—plus, I’ll share a few tips on getting the best results from each.

• Young green jackfruit in water: Look specifically for jackfruit packed in water, not syrup or brine—that’s key to avoiding a sweet or salty surprise.
• BBQ seasoning: I like combining brown sugar, paprika, garlic powder, and chili powder for a smoky-sweet punch; you can adjust spices to your heat preference.
• Vegan BBQ sauce: Make sure it’s plant-based and has a good balance of tang and sweetness; it’s the star that brings it all together.
• Ripe avocado: For the slaw, ripe and creamy avocado is a game-changer—makes the slaw decadently smooth without mayo.
• Maple syrup or alternative sweetener: Just a touch to counterbalance the tangy citrus juice in the slaw.
• Lemon or lime juice: Freshly squeezed lemon or lime juice brightens the slaw and keeps the avocado from browning.
• Shredded cabbage and carrots: I love the pre-shredded cruciferous mixes—they save time and add great crunch.
• Whole grain vegan buns: Opt for sturdy buns that can hold all the juicy jackfruit and slaw without falling apart. Gluten-free options work great too.
• Roasted salted cashews: They bring a lovely crunch and a nutty contrast; roasting your own at home is super simple and worth the effort.

Variations

The beauty of this Vegan BBQ Jackfruit Sandwiches with Avocado Slaw Recipe is that it’s super adaptable. Over time, I’ve made a few tweaks based on what I have on hand or who I’m cooking for. You can definitely personalize it to make it your own!

• Spice it up: If you like things spicy, adding a pinch of cayenne or some hot sauce into the BBQ sauce takes these sandwiches to a whole new level—I love the extra kick!
• Make it gluten-free: Swapping regular buns for gluten-free ones works perfectly, and the jackfruit filling stays just as delicious.
• Swap the slaw veggies: If you can’t find pre-shredded cabbage and carrots, try kale, shredded Brussels sprouts, or even thinly sliced bell peppers for a crunchier texture.
• Add pickles: My family goes crazy when I add dill pickles or pickled jalapeños on top—they cut through the richness and add a nice tang.

How to Make Vegan BBQ Jackfruit Sandwiches with Avocado Slaw Recipe

Step 1: Preparing the Jackfruit

Start by opening your cans of young green jackfruit. Rinse them well and drain thoroughly, then pat dry with paper towels to remove as much moisture as possible—that’ll help it soak up the seasoning and develop a better texture. I like to chop off the fibrous core part in the middle as it’s a bit tough and doesn’t shred well. Then place your jackfruit pieces in a mixing bowl and set it aside.

Step 2: Season and Sauté

Mix your BBQ seasoning ingredients or use a pre-made blend. Toss the jackfruit in this seasoning until everything is evenly coated. Heat a skillet over medium heat and add a tablespoon or two of oil. Add the seasoned jackfruit and cook for 2-3 minutes—this step helps get a little caramelization going, which adds that smoky depth you want.

Step 3: Simmer in BBQ Sauce

Pour in your vegan BBQ sauce and add a bit of water to loosen it into a saucy consistency. Reduce the heat to low-medium, cover, and let it simmer gently for 20-35 minutes. Stir occasionally and use two forks to shred the jackfruit further as it cooks down—this little trick really helps mimic the pulled texture of traditional BBQ.

Step 4: Make the Avocado Slaw

While the jackfruit cooks, whip up your avocado slaw. Mash the ripe avocado into a bowl, then whisk in maple syrup, freshly squeezed lemon or lime juice, salt, and pepper. Thin the mixture with a splash of water until it reaches a thick sauce-like texture. Toss in your shredded cabbage and carrots until everything is well coated. Chill it in the fridge until you’re ready to serve—it’s best served cold and fresh.

Step 5: Finish with a Sizzle

Once your jackfruit has absorbed all that flavor, crank the heat back up to medium-high and cook uncovered for 2-3 minutes. This step caramelizes the sauce slightly and adds a bit of texture, which I learned from Namely Marly and totally swear by. Then remove the skillet from heat.

Step 6: Assemble and Serve

Toast your buns if you have a minute—that crispy edge is so satisfying. Pile the bottom bun with a generous scoop of avocado slaw, top with the smoky BBQ jackfruit, and sprinkle roasted salted cashews over everything for a subtle crunch. Add an extra drizzle of BBQ sauce if you’re feeling saucy (pun intended!). Serve immediately and watch how quickly these disappear.

How to Serve Vegan BBQ Jackfruit Sandwiches with Avocado Slaw Recipe

Garnishes

I always reach for extra roasted cashews because they add that perfect nutty crunch which contrasts the tender jackfruit and creamy slaw. Sometimes, I throw on a few pickled jalapeño slices or fresh cilantro leaves for brightness and a little heat. A drizzle of your favorite hot sauce or extra BBQ sauce on the side never hurts either!

Side Dishes

For sides, I love serving these sandwiches with crispy sweet potato fries or a simple green salad dressed with lemon vinaigrette to balance the richness. Sometimes I’ll whip up some grilled corn or smoky baked beans to keep that BBQ vibe going strong. They’re also fantastic with crunchy pickles or a tangy cucumber salad.

Creative Ways to Present

When I want to impress guests, I serve these jackfruit sandwiches open-faced on toasted baguette slices topped with avocado slaw and a sprinkle of toasted seeds for extra texture. Alternatively, you can turn this into sliders for parties or make lettuce wraps for a low-carb option. The colorful slaw makes the plate look super fresh and inviting—great for cookouts or casual dinner gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover BBQ jackfruit keeps beautifully in an airtight container in the fridge for up to two days. The flavors actually deepen overnight, so sometimes I make it ahead for an even punchier taste the next day. Just store the avocado slaw separately if possible, as it’s best fresh and can turn a bit brown over time.

Freezing

I’ve frozen the jackfruit mixture a few times when I’ve made extra and it freezes like a charm. To freeze, cool the jackfruit completely, then pack it into freezer-safe containers or bags. It stays good for 2-3 months. The texture may soften slightly, but it reheats well with a quick sauté or simmer.

Reheating

To reheat, I recommend gently warming the jackfruit in a skillet over medium heat with a splash of water or extra BBQ sauce to keep it moist. Stovetop reheating helps maintain that pulled texture better than microwaving. Remake the slaw fresh or just toss in a squeeze of lemon if you saved some.

FAQs

Final Thoughts

This Vegan BBQ Jackfruit Sandwiches with Avocado Slaw Recipe feels like a big, warm hug on a plate every single time I make it. It’s one of those meals that’s impressive enough for guests but simple enough for weeknight dinners. I love how the textures and flavors come together seamlessly, and the avocado slaw adds that fresh twist that keeps the sandwiches from feeling heavy. I highly recommend you give this recipe a try—you might just find your new favorite BBQ fix that everyone in your circle will adore!

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