46min 4 ppl
BBQ Jackfruit Sandwich
32 minutes
4 people
Medium31–60 min or 7–12 steps
32 min · 6 steps
Medium: 31–60 min or 7–12 steps
450 kcalper person
Protein 12g
Carbs 68g
Fats 14g
About this dish
Shredded jackfruit simmered in a smoky homemade barbecue sauce and piled into a soft bun with a quick cabbage slaw — a hearty plant-based sandwich built for a napkin.
Allergy Info
Gluten
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionfinely chopped1
- Garlic clovescrushed2
- Red Cabbagefinely shredded150 g
Meat & Poultry
- Jackfruittwo 400 g tins, drained and shredded800 g
Dried Goods
- Light brown sugar2 tbsp
- Burger bunssplit4
Spices & Seasonings
- Smoked paprika1 tsp
- Saltto taste
- Freshly ground black pepperto taste
Oils & Condiments
- Vegetable Oil1 tbsp
- ketchupfor the barbecue sauce180 g
- Cider Vinegar1 tbsp
- Vegan Worcestershire sauce1 tbsp
- Vegan mayonnaise40 g
Utensils
- Saucepan
- Mixing bowl
- Chopping board
- Sharp knife
Method
1
Heat the vegetable oil in a large saucepan over medium heat and cook the onion for 5 minutes until softened.
Approx. 6 minutes
2
Add the garlic and smoked paprika and cook for 1 minute until fragrant.
Approx. 2 minutes
3
Stir in the ketchup, cider vinegar, vegan Worcestershire sauce and brown sugar and simmer for 5 minutes to make the barbecue sauce.
Approx. 5 minutes
4
Add the drained, shredded jackfruit to the sauce and simmer for 10 minutes, breaking up the pieces with a spoon, until warmed through and coated.
Approx. 10 minutes
5
Meanwhile, toss the shredded red cabbage with the vegan mayonnaise, salt and pepper to make the slaw.
Approx. 5 minutes
6
Pile the barbecue jackfruit into the split burger buns and top with the slaw to serve.
Approx. 4 minutes
