Description

These BBQ Jackfruit Sandwiches with Avocado Slaw are a delicious and hearty vegan meal perfect for a summer cookout or a cozy dinner. Young jackfruit is seasoned, sautéed, and simmered in rich BBQ sauce for tender, smoky flavor, then piled high on whole grain buns with creamy avocado slaw and crunchy roasted cashews for texture and freshness. This recipe is plant-based, gluten-free if using GF buns, and ideal for anyone craving a satisfying meatless sandwich.

Ingredients

Scale

BBQ JACKFRUIT:

2 20-ounce cans young green jackfruit in water (NOT in syrup or brine*)
1/4 cup BBQ seasoning (For 1/4 cup or ~45 g BBQ seasoning: 2 Tbsp brown sugar, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp chili powder)
3/4 cup BBQ sauce (ensure it’s vegan, plus more for topping)

AVOCADO SLAW (optional):

1/2 ripe avocado
1 Tbsp maple syrup (or sweetener of choice)
1 lemon or lime (juiced)
Salt and pepper (to taste)
Water (to thin)
2 cups shredded cabbage and carrots (Trader Joe’s cruciferous veg mix recommended)

FOR SERVING:

4-6 whole grain vegan buns (GF buns for gluten-free eaters)
1/2 cup roasted salted cashews (or roast your own*)

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Instructions

Prepare Jackfruit: Rinse, drain, and thoroughly dry the jackfruit. Chop off the center “core” portion and discard. Place the jackfruit in a mixing bowl and set aside.
Season Jackfruit: Mix together the BBQ seasoning ingredients and add to the jackfruit. Toss well to coat all pieces evenly.
Sear Jackfruit: Heat a large skillet over medium heat. Add 1-2 tablespoons oil of choice. Once hot, add the seasoned jackfruit and toss to coat. Cook for 2-3 minutes to develop some color and start flavoring.
Simmer in BBQ Sauce: Add the BBQ sauce to the skillet and thin with enough water to create a sauce consistency. Stir and reduce heat to low-medium. Cover and cook for about 20 minutes, up to 35 minutes on low for a deeper flavor.
Shred Jackfruit: Remove lid occasionally and stir. For a finer texture, use two forks to shred the jackfruit as it cooks down.
Make Avocado Slaw: While jackfruit simmers, combine avocado, maple syrup, lemon or lime juice, salt, and pepper in a small bowl. Whisk well and thin with water until a thick sauce forms. Add shredded cabbage and carrots, then toss gently to coat. Refrigerate until serving.
Finish Jackfruit: Once simmered, increase heat to medium-high and cook the jackfruit for another 2-3 minutes to get extra color and texture. Remove from heat.
Assemble Sandwiches: Place a generous portion of avocado slaw on the bottom of each bun, top with BBQ jackfruit, then sprinkle with roasted cashews. Serve immediately with extra BBQ sauce if desired.
Storage: Store leftover jackfruit in an airtight container in the fridge for up to two days; best enjoyed fresh.

Notes

If young jackfruit in water is unavailable, jackfruit in brine can be used—rinse thoroughly before cooking.
To roast your own cashews: Toss 1/2 cup cashews with a bit of oil and sea salt, spread on a baking sheet, and bake at 350°F for 10-12 minutes until golden and fragrant.
Nutrition estimates include avocado slaw and roasted cashews but exclude buns.
Recipe loosely adapted from Blissful Basil.

Nutrition

Serving Size: 1 sandwich (with slaw and cashews, without bun)
Calories: 320
Sugar: 10g
Sodium: 550mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 7g
Cholesterol: 0mg