Print

Vegan BBQ Pulled Jackfruit Sliders Easy Recipe with Tangy Pickled Slaw

vegan bbq pulled jackfruit sliders - featured image
Print Recipe

These flavorful vegan BBQ pulled jackfruit sliders with pickled slaw offer a smoky, tangy, and satisfying plant-based alternative to pulled pork, perfect for casual dinners and gatherings.

Ingredients

Scale
  • 2 cans young green jackfruit in water or brine (not syrup), drained and rinsed
  • 2 tablespoons olive oil (or any neutral oil)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup vegan BBQ sauce (homemade or store-bought)
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned or shredded
  • 1/4 cup apple cider vinegar
  • 1 tablespoon maple syrup or agave nectar
  • 1/2 teaspoon salt
  • 1/4 teaspoon mustard seeds (optional)
  • Freshly ground black pepper, to taste
  • 12 slider buns (vegan-friendly)
  • Vegan mayonnaise or mustard (optional spread)
  • Fresh cilantro leaves for garnish (optional)

Instructions

  1. Drain and rinse the canned jackfruit thoroughly. Use your fingers or two forks to shred the pieces, pulling them apart to resemble pulled meat strands (about 5 minutes).
  2. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until translucent and fragrant. Add minced garlic and cook for another minute, stirring frequently.
  3. Stir in smoked paprika, chili powder, cumin, salt, and pepper. Mix well to coat the onions and garlic. Add shredded jackfruit to the pan, stir to combine and cook for about 5 minutes, stirring occasionally.
  4. Pour in 1 cup of vegan BBQ sauce. Stir everything together, reduce heat to low, and let simmer gently for 10-15 minutes. Add a splash of water or vegetable broth if mixture looks dry.
  5. While jackfruit simmers, combine shredded green and red cabbage with shredded carrot in a large bowl. In a small bowl, whisk together apple cider vinegar, maple syrup, salt, mustard seeds, and pepper. Pour dressing over cabbage mixture and toss until well coated. Let slaw sit for at least 10 minutes.
  6. Preheat oven to 350°F (175°C). Split slider buns and place on a baking sheet. Toast for 5-7 minutes until lightly browned and warm.
  7. Spread a thin layer of vegan mayo or mustard on buns if desired. Pile on a generous scoop of BBQ pulled jackfruit, then top with pickled slaw. Garnish with fresh cilantro leaves if desired. Serve immediately.

Notes

If jackfruit is dry during cooking, add small amounts of water or extra BBQ sauce. For more smoky flavor, add a few drops of liquid smoke. Let pickled slaw rest at least 10 minutes for best flavor and texture. Slaw can be refrigerated for up to 3 days; toss before serving. Use gluten-free buns for gluten-free version. Leftover jackfruit can be refrigerated for 3 days or frozen for up to 2 months before adding slaw.

Nutrition

Keywords: vegan, BBQ, jackfruit, sliders, pulled jackfruit, plant-based, pickled slaw, easy recipe, gluten-free option

Find it online: https://goldensimmer.com/vegan-bbq-pulled-jackfruit-sliders-easy-recipe-with-tangy-pickled-slaw/