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
