BBQ Jackfruit Sliders Vegan (Printable)

Tender jackfruit cooked in barbecue sauce served on slider buns with tangy coleslaw topping.

# What You'll Need:

→ Jackfruit Filling

01 - 2 cans (20 oz / 560 g each) young green jackfruit in brine or water, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 120 milliliters vegan barbecue sauce
06 - 1 tablespoon tomato paste
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon salt, or to taste

→ Sliders

12 - 6 small vegan slider buns
13 - 80 grams coleslaw mix (pre-shredded or homemade)
14 - 2 tablespoons vegan mayonnaise
15 - 1 teaspoon apple cider vinegar
16 - 1/2 teaspoon maple syrup
17 - Salt and pepper, to taste

# How To Make It:

01 - Combine coleslaw mix, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper in a bowl. Mix thoroughly, cover, and refrigerate until needed.
02 - Using hands or two forks, shred the jackfruit pieces, removing any tough core or seeds.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 to 4 minutes until soft and translucent. Add garlic and sauté for an additional minute.
04 - Incorporate shredded jackfruit, smoked paprika, cumin, chili powder, black pepper, and salt into the skillet. Stir well to evenly coat.
05 - Add tomato paste and barbecue sauce. Mix thoroughly. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
06 - Uncover and cook for another 5 to 10 minutes to allow excess liquid to evaporate and flavors to concentrate.
07 - Toast slider buns if desired. Spoon generous portions of the jackfruit mixture onto each bun and top with prepared coleslaw.
08 - Serve immediately while warm.

# Expert Tips:

01 -
  • Jackfruit has an eerily realistic pulled texture that even skeptics won't suspect is vegan.
  • The whole thing comes together in less than an hour, making it perfect for busy weeknights or spontaneous entertaining.
  • These sliders are endlessly customizable, so you can top them however your guests prefer.
02 -
  • Don't skip draining the jackfruit thoroughly, or your filling will be waterlogged and soupy instead of tender and saucy.
  • If your filling seems too wet after simmering, just leave the lid off a bit longer. You can always add more sauce, but you can't take out extra liquid.
03 -
  • Use your hands to shred jackfruit if you don't mind getting a little messy, it's faster and easier than wrestling with two forks.
  • Make the coleslaw first and refrigerate it while you cook the filling so it stays crisp and cold by the time you assemble.
Go Back