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Pulled Jackfr
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5 from 27 votes

Vegan Pulled Jackfruit Sandwiches

Easy Pulled Jackfruit Sandwiches. Shredded Jackfruit seasoned with bbq seasoning and bbq sauce, baked and served with slaw. Vegan Pulled Pork Nutfree Recipe. Can be gluten-free soy-free
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Sandwich
Cuisine: Vegan
Keyword: bbq pulled jackfruit, jackfruit pulled pork, vegan pulled pork, vegetarian pulled pork
Servings: 4

Ingredients

Pulled Jackfruit

  • 2 20 oz cans young green unripe jackfruit (packed in brine or water not syrup). Each can is 20 oz. you need 2 cans. So a total of 40 oz , it’s white or beigeish white
  • 1/2 medium red onion thinly sliced
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/4 tsp salt or more, depending on taste
  • 2 to 3 tbsp bbq seasoning , add 1 tablespoon sugar if the seasoning is just spices. Use 3 tablespoons if the seasoning already contains sugar. See notes for recipe
  • 3/4 cup bbq sauce , plus more for dressing

Easy Slaw

  • 3 cups slaw mix (I use shredded cabbage, carrot, brussel sprouts, baby kale mix)
  • 1/4 cup vegan mayo
  • 1 tbsp apple cider vinegar or lemon juice
  • 1/2 tbsp maple syrup or sugar to taste
  • dashes of salt and freshly ground black pepper
US Customary - Metric

Instructions

  • Drain the jackfruit. Place in a thick kitchen towel, fold and squeeze out as much liquid as possible. This will shred some of the jackfruit. Slice the rest using a knife or separate using hands until somewhat shredded. Remove any hard seeds if any (There are rarely hard seeds in the canned version. The tender seedbox and stem area are all edible).
  • Add the jackfruit to a large bowl with sliced onion, garlic and ginger. Add bbq seasoning and sugar mixture, and salt and mix well.
  • Add 1/2 to 2/3 cup bbq sauce and mix. Add 2 tbsp veggie broth if the bbq sauce is too thick and mix in (I use 2 tbsp of broth to clean out the mixing bowl after transferring to the baking dish). Spread the mixture in a large baking dish (parchment lined).
  • Bake at 400 deg F For 30 minutes. Shred some of the larger pieces by pressing with a spatula. Taste and adjust salt, sweet, heat at this point. Add some salt, sugar/maple syrup and cayenne for heat if needed and mix in and move the jackfruit around.
  • Spread well again and continue to bake for another 15 to 25 mins (depends on moisture content, pan/oven and preferred texture.) I like some edges caramelized and crispy)
  • Prepare your buns tacos and slaw. Mix everything under slaw. Taste and adjust flavor. Chill for 15 mins and use. 
  • Mix in 2 to 4 tbsp bbq sauce into the baked jackfruit and assemble the sandwiches with generous layers of jackfruit, more bbq sauce, slaw. You can also fill this in wraps or tacos. 

Video

Notes

Glutenfree: Make tacos with gluten-free flatbread or make a bowl
Soyfree: Use my soyfree bbq sauce from Everyday Kitchen book
BBQ Seasoning: mix and store 
  • 1 tbsp smoked paprika or a mix of sweet and smoked or Use 2 tsp paprika and 1/2 -1 tsp Ancho chili,
  • 1/2 tsp ground chipotle pepper
  • 1 tsp garlic powder
  • 1 tsp oregano/parsley or half of each,
  • 3/4 tsp onion powder
  • 1/2 tsp thyme
  • 1/2 tsp cumin ground /coriander
  • 1/4 tsp celery seed cayenne, black pepper (optional add ins)
  • 1 tbsp coconut sugar optional
Nutrition is for 1 serve (1 sandwich) does not include bread. 

Nutrition

Calories: 367kcal | Carbohydrates: 66g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 541mg | Potassium: 311mg | Fiber: 5g | Sugar: 24g | Vitamin A: 420IU | Vitamin C: 28.1mg | Calcium: 225mg | Iron: 3.7mg