People often think when you go vegan, your food world gets a lot smaller. But I always like to say that when I went vegan, my food world exploded into a whole universe of options. Today I am sharing a recipe that I never would have tried if I didn’t go vegan… BBQ Jackfruit.
Who else loves BBQ??? I will take any opportunity to smother whatever I’m eating in this sweet, tangy sauce. I spent part of my childhood in Louisiana, so I’ve experienced a lot of BBQ. But I was never interested in pulled-pork, so I was hesitant when I learned about this vegan pulled-pork alternative… but I don’t know what was up with me, because BBQ Jackfruit is fiiiire 🔥
What is jackfruit?
Jackfruit is a huge, green, bumpy monster fruit with little edible pods on the inside. Ripe jackfruit is sweet, but unripe jackfruit is mild and perfect for savory recipes. Unripe jackfruit has become a popular meat alternative because of the shredded meat texture it has when cooked. It also soaks up flavors really well, making it versatile for many different recipes!
I buy my jackfruit from an asian supermarket (go to Dong Fang if you’re in Barcelona), but you should be able to find it in the asian section of most large supermarkets in the US. If not, there is always the internet! I use the Aroy-D Young Green Jackfruit in Brine.
How to make BBQ Jackfruit
The whole process of making BBQ Jackfruit takes just under an hour, but most of that time is simmering and baking. It’s pretty easy to make!
- Cook Onions until soft
- Sauté Jackfruit pieces in BBQ Spices
- Simmer in BBQ Sauce
- Mash BBQ Jackfruit into a pulled-pork consistency
- Bake for extra crispiness
I made some Vegan Coleslaw to go along with the BBQ Jackfruit, because what could be a better combination than that?
I actually wasn’t going to make the Coleslaw, because I needed Vegan Mayo and the vegan grocery store was far away. But I luckily stumbled across some Mayo “sin huevo” and “sin lactosa” at the normal grocery store near my apartment. It wasn’t marketed as vegan, but it was vegan. I love it when that happens. 💗
Hope you guys love this recipe! 😁
A Few Notes
- This recipe calls for a BBQ Spice Blend. It is optional, but adds a nice depth of flavor. If you do not have a BBQ Spice Blend but want to include spices in the sautéing process, I recommend using Paprika, Chili Powder, Black Pepper, and Garlic Powder.
- I was able to fill 4 very large burger buns with generous amounts of BBQ Jackfruit and Coleslaw. But you could probably fill 6 or so smaller burger buns with this recipe.
- The BBQ Jackfruit and Coleslaw will keep about 5-7 days in the fridge.
If you make this recipe, leave it a rating and a comment! You can also tag me @Daughter_of_Seitan on Instagram so I can see your lovely food creations. XOXOPrint
BBQ Jackfruit & Vegan Coleslaw
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 4–6 sandwiches 1x
- Category: Mains
- Method: Stovetop
- Cuisine: American
This BBQ Jackfruit and Vegan Coleslaw is a healthy pulled-pork alternative that doesn’t sacrifice texture or flavor!
- 2 cans of Jackfruit (in brine or water)
- 1 small white Onion, diced
- 1 1/2 cup Water
- 1 cup BBQ Sauce (+ more for topping)
- 3 tbsp BBQ Spice Blend (optional, but recommended)
- 2 cups Red Cabbage, shredded
- 1 large Carrot, ribboned or shredded
- 1/4 cup Vegan Mayo
- 1 tbsp Apple Cider Vinegar
- 1/2 tsp Dijon Mustard
- 1/4 tsp Salt
- Black Pepper to taste
- Heat some oil in a large pot over medium heat. Add the diced Onion and cook until soft, about 3-5 minutes.
- Meanwhile, drain and rinse your Jackfruit.
- Add the Jackfruit to the pot with the BBQ Spice Blend and cook for 5 minutes, stirring occasionally.
- Turn the heat down to medium low. Add your BBQ Sauce and Water to the pot, cover with a lid, and let simmer for 30 minutes. Halfway through, stir and break apart the Jackfruit as much as you can with a spoon or spatula.
- After 30 minutes, the water should be evaporated, leaving you with tender Jackfruit thickly coated in BBQ sauce. Remove from the heat, and mash the Jackfruit until you achieve a pulled-pork consistency. It should break apart pretty easily, but the core may be harder to mash. It doesn’t need to be perfect!
- Pre-heat the oven to 220 C (430 F). Line a baking tray with parchment paper or a silicone mat. Spread jackfruit evenly onto the baking tray, and top with some extra BBQ Sauce. Pop into the oven for 10 minutes. (This baking step is optional, but recommended for extra crispiness!)
- Serve on a bun topped with extra BBQ sauce and some Vegan Coleslaw. This BBQ Jackfruit and Coleslaw also tastes great on tacos!
- In a large bowl, mix together your Vegan Mayo, Apple Cider Vinegar, Dijon Mustard, Salt, and Pepper.
- Stir in your shredded Cabbage and Carrot.
- It is best to let your Coleslaw sit in the fridge for at least an hour for the flavors to settle. But I typically just eat it straight away because I’m not good at thinking ahead. The leftovers I stash away overnight are the best though.
Keywords: BBQ, Jackfruit, Vegan Coleslaw, Summer, Sandwiches