Smoky, tangy pulled jackfruit on toasted buns with vegan coleslaw for an easy, satisfying weeknight sandwich.
# What You'll Need:
→ Jackfruit Filling
01 - 2 cans (400 g each) young green jackfruit in brine or water (not syrup), drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 garlic cloves, minced
05 - 1 teaspoon smoked paprika
06 - 1 teaspoon ground cumin
07 - 1 teaspoon chili powder
08 - 1/2 teaspoon ground black pepper
09 - 1/2 teaspoon salt
10 - 1 cup vegan BBQ sauce
→ Sandwich Assembly
11 - 4 vegan sandwich buns
12 - 1 cup coleslaw (store-bought or homemade, vegan)
13 - 1 small red onion, thinly sliced (optional)
14 - 1 handful fresh cilantro or parsley, chopped (optional)
# Directions:
01 - Use your hands or two forks to shred the jackfruit pieces apart, removing any hard seeds or core.
02 - Heat olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Add garlic and cook for 1 minute more.
03 - Add smoked paprika, cumin, chili powder, black pepper, and salt. Stir well to combine.
04 - Add shredded jackfruit and stir to coat evenly with the spices and aromatics. Cook for 5 minutes.
05 - Add the BBQ sauce and stir well. Reduce the heat to low, cover, and simmer for 10–12 minutes, stirring occasionally, until the jackfruit is tender and infused with the sauce.
06 - While the jackfruit simmers, lightly toast the buns in a dry skillet or warm oven.
07 - Pile generous portions of BBQ jackfruit onto the toasted buns. Top with coleslaw, sliced red onion, and fresh herbs if desired. Serve hot.
