- Preheat the oven to 400°F . Line a baking sheet with parchment paper or a silicone baking mat.
- Rinse and drain the jackfruit. Use two forks or your fingers to pull it apart into shreds, so that it somewhat resembles pulled meat. It will fall apart even more when you cook it.
- Heat the oil in a large shallow saucepan over medium heat. Add the onion and garlic and sauté until the onion is translucent. Add the jackfruit, cumin, and paprika and cook, stirring occasionally, for about 5 minutes. Add salt and pepper.
- In a cup or small bowl, stir together the barbecue sauce, sriracha, and arrowroot powder. Add to the jackfruit. Cook for 1 minute.
- Spread out the jackfruit on the prepared baking sheet. Bake for 20 minutes, stirring once halfway through, until sauce is thick and sticky.
- To assemble the sandwich : Open a roll on a plate. Place avocado slices (if using) on the bottom half. Scoop a heap of the jackfruit on top, then top the jackfruit with a pile of coleslaw. Place the other half of the roll on top and serve immediately.
- Leftover jackfruit will keep in an airtight container in the fridge for 3 to 4 days.
BBQ Pulled Jackfruit Sandwich
By Ridhvika Chitalia
Feb, 24th
614
Servings
4 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- For BBQ jackfruit
- One 20-ounce can jackfruit
- 1 teaspoon olive oil
- ½ sweet onion, chopped
- 1 garlic clove, minced
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¾ cup vegan barbecue sauce
- 1 to 2 tablespoons sriracha
- 2 teaspoons arrowroot powder
- Salt and black pepper to taste
- For sandwiches
- 4 vegan sandwich rolls or burger buns
- Creamy, Crunchy Coleslaw
- Sliced avocado, optional
