Vegan BBQ Jackfruit Sandwiches with Slaw

If you’re craving a hearty, smoky, and satisfying sandwich without any meat, look no further than these Vegan BBQ Jackfruit Sandwiches with Slaw. Packed with flavor, texture, and plant-powered goodness, this dish is perfect for summer cookouts, weeknight dinners, or meal prep. With tender jackfruit mimicking pulled pork and a crisp, tangy slaw on top, every bite delivers a symphony of savory, sweet, and zesty notes. Whether you’re vegan, vegetarian, or just curious about plant-based eating, this recipe will win over even the most skeptical eaters.

The History of BBQ Jackfruit Sandwiches

Jackfruit has been a staple in South and Southeast Asian cuisines for centuries, where it’s used both ripe (for desserts) and unripe (for savory dishes). Its fibrous texture when cooked closely resembles shredded meat, making it an ideal meat substitute in plant-based cooking. As veganism gained global popularity in the 2000s, chefs and home cooks began experimenting with young green jackfruit as a base for vegan “pulled pork” recipes.

BBQ sandwiches, traditionally made with slow-cooked pork slathered in barbecue sauce, are a Southern American classic. The fusion of this tradition with jackfruit emerged as part of the clean-eating and ethical food movements. Today, vegan BBQ jackfruit sandwiches have become a popular feature at vegan restaurants, food trucks, and backyard barbecues across North America and Europe. The addition of homemade slaw not only adds crunch but also balances the richness of the BBQ sauce, creating a well-rounded handheld meal that honors tradition while embracing innovation.

Ingredients Breakdown

Understanding each ingredient helps you appreciate how they contribute to the final flavor, texture, and nutrition of the dish.

Young Green Jackfruit (in brine or water): This is the star ingredient. Unlike ripe jackfruit, which is sweet and yellow, young jackfruit is pale, firm, and neutral in flavor—perfect for absorbing spices and sauces. It’s typically sold canned and must be drained and rinsed thoroughly before use.
Vegetable Oil: Used for sautéing the jackfruit and aromatics. Opt for a neutral oil like canola, sunflower, or avocado oil.
Onion and Garlic: These form the aromatic base, adding depth and complexity to the dish.
BBQ Sauce: Choose a high-quality, vegan-certified barbecue sauce. Look for one with a balance of sweetness, acidity, and smokiness. You can also make your own using tomato paste, apple cider vinegar, molasses, and smoked paprika.
Smoked Paprika and Liquid Smoke: These ingredients give the jackfruit that authentic BBQ smoky flavor without needing a smoker.
Vegetable Broth: Adds moisture during simmering and enhances umami flavor.
Cider Vinegar: Brightens the jackfruit mixture and cuts through the richness of the sauce.
Maple Syrup or Agave Nectar: A touch of natural sweetness complements the tangy BBQ sauce.
Salt and Black Pepper: Essential seasonings to enhance overall flavor.
Brioche or Potato Buns (vegan): Soft, slightly sweet buns hold up well against the juicy filling. Make sure they’re labeled vegan if strict adherence is needed.
For the Slaw: Shredded green cabbage, red cabbage, carrots, red onion, fresh cilantro or parsley, apple cider vinegar, olive oil, Dijon mustard, agave, salt, and pepper come together for a vibrant, crunchy topping.

Step-by-Step Recipe

Prepare the Jackfruit: Drain and rinse 2 cans (20 oz each) of young green jackfruit in water or brine. Cut off the hard core from each triangular segment and discard. Use your hands or a fork to shred the jackfruit into a pulled-pork-like texture.
Sauté Aromatics: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add 1 diced onion and 3 minced garlic cloves. Cook until softened and fragrant, about 5 minutes.
Toast the Spices: Stir in 1 teaspoon smoked paprika and cook for 30 seconds to release its aroma.
Add Jackfruit: Add the shredded jackfruit to the skillet. Stir well to combine with the onions and garlic.
Add Liquids and Simmer: Pour in 1/2 cup vegetable broth, 1/4 cup BBQ sauce, 1 tablespoon maple syrup, 1 tablespoon apple cider vinegar, and 1/2 teaspoon liquid smoke. Season with salt and black pepper to taste. Stir well.
Cook Until Tender: Reduce heat to low, cover, and simmer for 25–30 minutes, stirring occasionally. After 15 minutes, use a fork or potato masher to further break down the jackfruit. The mixture should be tender, juicy, and deeply flavored.
Reduce Sauce: Uncover and increase heat to medium. Cook for another 5–7 minutes to thicken the sauce and intensify the flavors. Taste and adjust seasoning—add more BBQ sauce for sweetness, vinegar for tang, or smoked paprika for depth.
Make the Slaw: While the jackfruit simmers, prepare the slaw. In a large bowl, combine 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 grated carrot, 1/4 cup finely sliced red onion, and 2 tablespoons chopped fresh cilantro. In a small jar, whisk together 2 tablespoons olive oil, 2 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon agave, and a pinch of salt and pepper. Pour over the vegetables and toss well.
Toast the Buns: Slice vegan brioche or potato buns in half and lightly toast them in a dry skillet or toaster oven for added texture and structure.
Assemble the Sandwiches: Spoon a generous portion of warm jackfruit onto the bottom half of each bun. Top with a big scoop of crisp slaw. Add the top bun and serve immediately.

Tips for the Best Vegan BBQ Jackfruit Sandwiches

Choose the Right Jackfruit: Always use young green jackfruit packed in water or brine—not syrup. Jackfruit in syrup is sweet and won’t work for savory dishes.
Remove the Hard Centers: Each jackfruit triangle has a tough, woody core. Take the time to cut these out—they won’t soften during cooking and can ruin the texture.
Shred Thoroughly: Use your fingers or two forks to pull apart the jackfruit completely. The finer the shreds, the more realistic the “pulled” texture.
Simmer Slowly: Don’t rush the cooking process. Allowing the jackfruit to simmer slowly ensures it absorbs all the flavors and becomes tender.
Adjust to Taste: BBQ preferences vary—some like it sweet, others tangy or spicy. Taste as you go and customize the sauce blend accordingly.
Toast the Buns: This prevents sogginess and adds a delightful contrast in texture.
Make Ahead: Both the jackfruit filling and slaw can be made 2–3 days in advance and stored separately in the fridge. Reheat the jackfruit gently on the stove before serving.
Grill Option: For a true BBQ experience, transfer the cooked jackfruit to a grill basket and char over medium heat for a few minutes for extra smokiness.

Variations and Customizations

This recipe is highly adaptable to different tastes and dietary needs. Here are some creative twists:

Spicy Kick: Add 1/2 teaspoon cayenne pepper, a diced jalapeño, or a dash of hot sauce to the jackfruit while cooking.
Carolina Style: Skip the tomato-based BBQ sauce and instead toss the jackfruit in a tangy vinegar-based sauce made with apple cider vinegar, crushed red pepper, and black pepper.
Korean-Inspired: Swap the BBQ sauce for a gochujang-based glaze with soy sauce, ginger, garlic, and brown sugar. Top with kimchi slaw for a bold fusion twist.
Pineapple Jackfruit: Add 1/2 cup diced pineapple or pineapple juice to the simmering liquid for a tropical, sweet-and-sour profile.
Gluten-Free Option: Ensure your BBQ sauce and veggie broth are gluten-free. Serve the jackfruit and slaw over a baked sweet potato or in lettuce wraps instead of buns.
Oven-Baked Version: After sautéing, spread the jackfruit mixture on a baking sheet and roast at 375°F (190°C) for 20–25 minutes for a caramelized finish.
Add Beans: Mix in a can of rinsed black beans or pinto beans for extra protein and heartiness—great for burrito bowls or taco fillings.
Dessert Jackfruit: For a completely different use, try ripe jackfruit blended with coconut milk and dates for a raw vegan ice cream.

Health Considerations and Nutritional Value

These vegan BBQ jackfruit sandwiches are not only delicious but also offer several health benefits:

Low in Calories and Fat: Jackfruit is naturally low in fat and moderate in calories, especially compared to traditional pulled pork.
Rich in Fiber: One cup of jackfruit contains around 3 grams of fiber, promoting digestive health and satiety.
Source of Vitamins and Minerals: Jackfruit provides vitamin C, potassium, magnesium, and small amounts of B vitamins.
Cholesterol-Free and Heart-Healthy: Being entirely plant-based, this meal supports cardiovascular health and reduces saturated fat intake.
Antioxidant-Rich Slaw: Cabbage and carrots are loaded with antioxidants like beta-carotene and vitamin K, while apple cider vinegar may support blood sugar regulation.

Nutritional Estimate (per sandwich, including bun and slaw):

Calories	380
Total Fat	8g
Saturated Fat	1.5g
Carbohydrates	68g
Dietary Fiber	9g
Sugars	24g (mostly from BBQ sauce and slaw dressing)
Protein	8g
Sodium	700mg (can be reduced with low-sodium products)

Note: Values may vary based on specific ingredients used. To reduce sugar and sodium, opt for low-sugar BBQ sauce, unsweetened buns, and limit added sweeteners in the slaw.

Ingredients

For the BBQ Jackfruit:

2 cans (20 oz each) young green jackfruit in water or brine
1 tbsp vegetable oil
1 medium onion, diced
3 garlic cloves, minced
1 tsp smoked paprika
1/2 cup vegetable broth
1/4 cup plus 2 tbsp vegan BBQ sauce (plus more to taste)
1 tbsp maple syrup or agave nectar
1 tbsp apple cider vinegar
1/2 tsp liquid smoke
Salt and black pepper to taste

For the Slaw:

3 cups shredded green cabbage
1 cup shredded red cabbage
1 large carrot, grated
1/4 cup red onion, thinly sliced
2 tbsp fresh cilantro or parsley, chopped
2 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp agave nectar
Pinch of salt and pepper

For Serving:

4 vegan brioche or potato buns
Optional: pickles, extra BBQ sauce, hot sauce

Directions

Drain and rinse the jackfruit. Remove the hard core from each piece and shred the flesh using your hands or a fork.
In a large skillet, heat oil over medium heat. Sauté onion and garlic until soft and fragrant (5 mins).
Add smoked paprika and stir for 30 seconds to bloom the spice.
Add shredded jackfruit and stir to combine.
Pour in vegetable broth, 1/4 cup BBQ sauce, maple syrup, vinegar, liquid smoke, salt, and pepper. Stir well.
Reduce heat to low, cover, and simmer for 25–30 minutes, breaking up the jackfruit halfway through.
Uncover and cook for another 5–7 minutes to thicken the sauce. Adjust seasoning and add more BBQ sauce if desired.
While jackfruit cooks, prepare the slaw: combine all slaw ingredients in a bowl and toss with dressing.
Toast the buns lightly in a skillet or oven.
Assemble sandwiches: place jackfruit on bottom buns, top with generous slaw, and close with the top bun.
Serve immediately with extra napkins—these are delightfully messy!

FAQ

Where can I buy jackfruit?: You can find canned young green jackfruit in Asian grocery stores, health food stores, or online. Look for brands like Native Forest, Aroy-D, or Trader Joe’s.
Can I use frozen jackfruit?: Yes, if available. Thaw completely and drain excess liquid before using.
Is jackfruit safe for people with latex allergy?: Caution: Jackfruit contains proteins similar to those in latex, so individuals with latex-fruit syndrome should consult a doctor before consuming.
Can I freeze the jackfruit filling?: Absolutely. Cool completely and store in airtight containers for up to 3 months. Thaw in the fridge and reheat on the stove with a splash of broth.
What can I use instead of jackfruit?: Mushrooms (like king oyster or portobello), tofu, tempeh, or seitan can mimic a meaty texture, though the flavor and shredding effect will differ.
Are these sandwiches kid-friendly?: Yes! Many children love the sweet-savory BBQ flavor and soft texture. Serve with sweet potato fries for a complete meal.
How long do leftovers last?: The jackfruit and slaw stay fresh in separate containers in the refrigerator for 3–4 days.

Summary

Vegan BBQ Jackfruit Sandwiches with Slaw are a flavorful, plant-based twist on a Southern classic, featuring tender, smoky jackfruit and a bright, crunchy slaw on soft toasted buns.

Easy to customize, nutritious, and deeply satisfying, this dish is perfect for weeknights, picnics, or impressing guests at your next gathering.

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