Smoky BBQ Jackfruit Sandwich Filling
Tender young green jackfruit simmered in a tangy-sweet barbecue sauce, then shredded and pan-fried for those irresistible crispy edges. Pile it high onto toasted buns with crunchy slaw for the ultimate plant-based sandwich.
Instructions
Step 1: Prep and rinse the jackfruit
Drain the two cans of jackfruit and rinse well under cold water. Squeeze out or pat dry to remove as much excess brine as possible.
Step 2: Soften the onions
Warm a large skillet over medium heat. Add the olive oil and the chopped onion. Cook, stirring occasionally, until translucent and lightly softened, about 4–5 minutes.
Step 3: Add garlic and spices
Stir in the crushed garlic and oregano. Cook for 30–45 seconds until fragrant, stirring so nothing scorches.
Step 4: Cook the jackfruit
Add the rinsed jackfruit to the pan and toss to coat in the seasoned oil. Cook for about 3 minutes, stirring occasionally to get some heat into the pieces.
Step 5: Simmer with sauce
Pour in the vegan BBQ sauce and water, stirring well. Reduce the heat to low, cover the pan, and simmer gently for 30 minutes, stirring halfway through.
Step 6: Shred and brown
Remove the lid. Using two forks, shred the jackfruit directly in the pan. Increase heat to medium-high and cook 3–5 minutes, letting edges pick up light browning. Add a spoonful more BBQ sauce if you like it saucier.
Step 7: Serve
Taste and adjust the salt if needed. Pile the saucy jackfruit onto toasted hamburger buns and top with the vegan coleslaw. Serve warm.
Ingredients
- 1.1kg of young green jackfruit (2 cans)
- 1 medium onion (chopped)
- 2 tbsp of olive oil
- 2 cloves of garlic (crushed)
- 1 tsp of drid oregano
- 1 cup of vegan BBQ sauce
- ¼ cup of water
- 6 hamburger buns
- Vegan coleslaw
Nutritional Info
per serving
- Calories:
- 320kcal
- Protein:
- 6g
- Carbs:
- 62g
- Fat:
- 7.5g