BBQ Jackfruit Sandwich

I’m vegan

Vegan who loves to cook and re-create traditionally non-vegan dishes.

subheading: Pickles:

1 cucumber, cut into thin coins

1 glove garlic, smashed

1 small bunch fresh dill

1 tbsp black peppercorns

1 tsp caraway seeds

½ tsp red chili flakes

1 tbsp vegan sugar

1 tbsp salt

¾ cup white vinegar

1 cup water

subheading: Slaw:

¼ head of green cabbage, finely sliced

2 carrots, finely sliced

1 jalapeño, finely sliced

3 green onions, finely chopped

½ cup vegan mayo

2 tsp pickled jalapeno juice

½ tsp apple cider vinegar

1 tbsp maple syrup

¼ tsp celery seed

¼ tsp black pepper

1 tsp salt

subheading: Chipotle mayo:

1 cup vegan mayo

2 tbsp diced chipotles in adobo

1 tsp garlic powder

1 tsp onion powder

¼ tsp salt

subheading: BBQ jackfruit:

2 cans young jackfruit, pulsed in a food processor for 10 to 15 seconds

1 yellow onion, diced

1 tbsp cumin

1.5 tsp chili powder

1.5 tsp smoked paprika

¼ cup sugar

1 tsp celery seed

1 tsp cayenne

1.5 tsp garlic powder

1.5 tsp onion powder

16 ounces ketchup

¼ cup apple cider vinegar

½ lemon, juiced

1.5 tsp salt

Add pickle ingredients to a mason jar, mix together, then set in the fridge for at least 2 hours. Add cabbage ingredients to a bowl and mix together until well-combined. Mix chipotle mayo ingredients together in a small bowl.

In a Dutch oven over medium high heat, add 3 to 4 tbsp olive oil. Sauté yellow onions with cumin, chili powder, and smoked paprika. Remove from bowl after 5 minutes, add a bit more oil, then and add jackfruit to the pot. Sauté for 2 minutes while stirring frequently. Add cooked onion mixture back in with the remaining bbq ingredients. Stir together until well-combined. Bring to a boil then reduce to a simmer. Place a lid over the pot and cook over low heat for 4 to 6 hours. Add ingredients to a burger bun and enjoy

Page footer