BBQ Jackfruit Sliders with Slaw
These smoky BBQ jackfruit sliders with an easy vegan coleslaw are the perfect appetisers for entertaining. Simple to make, but packed with flavour and ready in no time!
It’s a delicious plant-based option inspired by the flavours of traditional pulled pork sliders. Using jackfruit as a meat substitute, I’m certain that this dish will win everyone over.
What makes these jackfruit sliders so good?
Texture
The jackfruit mimics the pulled pork texture, providing a familiar texture. The slaw adds freshness, crunch, and more flavour. Pair that with a soft but slightly toasted slider bun, and you’ll go back for another 1 or 2 or 3…no judgement here!
Budget-friendly
Jackfruit is an affordable ingredient compared to traditional meat options. You’ll also find most of the ingredients in your pantry or at your local supermarket.
Free Recipe eBook
Join our newsletter and get our eBook featuring exclusive breakfast recipes to kickstart your mornings.
Taste
Smoky, rich, and mouthwatering. Honestly, the flavour combination is just perfection. Not too sweet, and with a slight kick of heat, they’re perfect for everyone to enjoy.
Tips to make these vegan sliders
- Make sure to use young green jackfruit in brine or water, not ripe jackfruit in syrup.
- Adjust the amount of BBQ sauce according to your taste preference. The only sweetness in this recipe comes from the BBQ sauce that you use. Unlike many other recipes that make BBQ-inspired sliders or burgers, I wanted to keep it to a minimum.
- If you prefer a spicier flavour, you can add some hot sauce or cayenne pepper to the BBQ sauce mixture.
- Don’t shred (or pull apart) the jackfruit at the beginning because it will turn into mush as it cooks. I prefer to have junks and pieces of it in my slider as they will crisp up in the oven nicely. They will break down as they cook, and you can do it with the back of your spatula when you add them to the pan.
- You can easily make the pulled jackfruit and slaw ahead of time and just warm up the jackfruit before assembling the sliders.
- You can easily double or triple this recipe to make these for a larger crowd.
Variations
These vegan sliders are great as they are with the recipe below, but if you want to mix things up, here are a few suggestions:
- Add sliced avocado or pickles to the sliders for extra flavour and texture.
- Experiment with different BBQ sauce flavours such as smoky, spicy, or sweet and tangy.
- Serve the pulled jackfruit on tacos or as a filling for wraps instead of sliders.
- If you don’t want to use jackfruit or can’t get access to it, swap it out for king oyster mushrooms.
- If you don’t have slider buns, you can use regular burger buns or even serve the BBQ-pulled jackfruit on a bed of greens as a salad.
Storage
The leftover BBQ-pulled jackfruit can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet or microwave before serving.
The same can be done with the slaw. The flavours will also get better with age. No need to heat it.
You can serve these sliders with a side of sweet potato fries, pickles and your favourite beverage. I love it with a light beer or kombucha.
So next time you need an easy crowd-pleaser, give these jackfruit sliders a try!
If you want another great slider recipe, give these Antipasto Vegan Sliders a go. They’re just as delicious!
Other recipes you’ll love:
- 5-Ingredient Vegan Guacamole
- How To Make Vegan Falafel
- Vegan Tempeh Reuben Sandwich
- Mushroom Fajitas
- Cauliflower Lentil Tacos (Vegan and Gluten-Free)
- Easy Vegan Tomato Tarts with Pesto
- Juicy Vegan Tofu Sandwich With Smoked Mayo
If you try this recipe, let me know! We’d love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe on Pinterest.
PrintBBQ Jackfruit Sliders with Slaw
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 sliders
Description
Delicious and easy BBQ Jackfruit Sliders with Slaw will be a total crowd-pleaser! Next time you’re entertaining, give these a try!
Ingredients
- 6 vegan slider buns, cut in half
Pulled Jackfruit:
- 1 tablespoon olive oil
- ½ medium onion, sliced into half-moons
- ½ cup BBQ sauce
- 1 tablespoon tamari (or soy sauce)
- ¼ teaspoon cumin powder
- ¼ teaspoon chilli powder (optional)
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon salt (adjust depending on the stock you are using)
- ½ cup / 125 ml vegetable stock*
- 1 can / 400g / 14.10 ounces jackfruit in brine, drained well
Slaw:
- 2 cups (loosely packed) green cabbage, thinly sliced
- 1 medium carrot, grated
- 2 tablespoons fresh parsley, chopped
- ¼ cup vegan mayonnaise
- 1 teaspoon apple cider vinegar
- 2 teaspoons Dijon mustard
- Pinch of salt
- Pinch of pepper
Instructions
- To a skillet on medium heat, add the olive oil and onions and saute for about 5-7 minutes until they’re soft and slightly start to brown on the edges.
- In the meantime, in a bowl, mix half the BBQ sauce, tamari, cumin powder, chilli powder, paprika, garlic powder, salt and stock and set aside.
- Once the onions are done, add in the drained jackfruit and with the back of the spatula (or wooden spoon), break up the larger pieces of jackfruit. Cook for 1-2 minutes.
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit), and line a baking sheet with parchment paper*.
- Add in the BBQ liquid mix and stir well. Put a lid on askew, and cook for 10-15 minutes until all the water has evaporated and the flavours have absorbed into the onions and jackfruit. Make sure to mix every few minutes.
- While that is cooking, combine all the slaw ingredients in a bowl and mix really well, then set aside.
- Once all the liquid has evaporated, transfer the jackfruit to the baking sheet and spread out into an even single layer. Bake for 10-15 minutes until the edges of the jackfruit start to crisp up.
- When the jackfruit is done, turn the oven off and remove the tray. Place the cut slider buns in the oven to warm up and crisp around the edges for 3-5 minutes.
- Add the second half of the BBQ sauce to the jackfruit and mix it well.
- Now you’re ready to assemble the sliders. Place the slaw on the bottom half of the slider, top it with jackfruit and place the top of the bun on top. Continue this process for the rest of the sliders. It will make 6.
- These are best enjoyed straight away while they’re warm.
Notes
Stock: I don’t buy liquid vegetable stock but use stock powder mixed with hot water. You can use liquid vegetable stock, powder or a bouillon cube with hot water. Just adjust the seasoning based on how much salt is in your stock of choice.
Parchment paper: I was oiling my sheet pan to save on the parchment, but if you’d like less mess, feel free to use it.
- Diet: Vegan