BBQ Jackfruit Vegan Sliders (Print Version)

Tender jackfruit coated in smoky barbecue sauce served on sliders with fresh coleslaw toppings.

# Components:

→ Jackfruit Filling

01 - 2 cans (20 oz 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 ground 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 ground black pepper, to taste

# Method:

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 jackfruit pieces, discarding any tough core or seeds.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 to 4 minutes until translucent, then add garlic and cook for 1 minute.
04 - Add shredded jackfruit, smoked paprika, ground cumin, chili powder, black pepper, and salt. Stir to coat evenly.
05 - Incorporate tomato paste and barbecue sauce, mixing well. Lower heat, cover skillet, and simmer for 20 minutes, stirring occasionally.
06 - Uncover and continue cooking for an additional 5 to 10 minutes to evaporate excess liquid and deepen flavors.
07 - Optionally toast slider buns. Spoon generous portions of jackfruit filling onto each bun, then top with prepared coleslaw.
08 - Serve immediately while warm for best enjoyment.

# Expert Advice:

01 -
  • It delivers all the smoky, saucy satisfaction of pulled pork without any meat, making it perfect for vegan guests and barbecue lovers alike.
  • The jackfruit shreds beautifully and soaks up every bit of that tangy barbecue glaze, so each bite feels indulgent.
  • You can have these sliders ready in under an hour, which means theyre ideal for last-minute gatherings or weeknight cravings.
02 -
  • Draining and rinsing the jackfruit thoroughly is non-negotiable because any leftover brine can make the filling taste metallic.
  • Dont skip the simmering step, as it gives the jackfruit time to absorb all that smoky, tangy sauce and develop a tender pulled texture.
03 -
  • Use your hands to shred the jackfruit instead of relying only on forks, as it gives you more control and a better texture.
  • Taste the filling before assembling and adjust the salt, spice, or extra barbecue sauce to match your preference, because everyones palate is different.
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