BBQ Jackfruit Sliders Vegan (Printable version)

Smoky BBQ jackfruit sliders with tangy coleslaw offer a satisfying plant-based meal for casual dining.

# What you need:

→ Jackfruit Filling

01 - 2 cans (20 oz / 560 g each) young green jackfruit in brine or water, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 120 milliliters vegan barbecue sauce
06 - 1 tablespoon tomato paste
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/4 teaspoon black pepper
11 - 1/2 teaspoon salt, or to taste

→ Sliders

12 - 6 small vegan slider buns
13 - 80 grams coleslaw mix, pre-shredded or homemade
14 - 2 tablespoons vegan mayonnaise
15 - 1 teaspoon apple cider vinegar
16 - 1/2 teaspoon maple syrup
17 - Salt and pepper, to taste

# How to Make It:

01 - Combine coleslaw mix, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper in a bowl. Mix well, cover, and refrigerate until needed.
02 - Using hands or two forks, shred jackfruit pieces, removing any tough core or seeds.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 to 4 minutes until soft and translucent, then add garlic and cook for 1 more minute.
04 - Stir in shredded jackfruit, smoked paprika, ground cumin, chili powder, black pepper, and salt to coat evenly.
05 - Add tomato paste and barbecue sauce. Mix well, reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
06 - Uncover and cook for an additional 5 to 10 minutes to evaporate excess liquid and deepen flavor.
07 - Optionally toast slider buns. Spoon barbecue jackfruit onto each bun and top with coleslaw.
08 - Serve immediately while warm.

# Expert Advice:

01 -
  • The jackfruit shreds just like pulled pork, soaking up every bit of smoky barbecue flavor.
  • It comes together in under an hour, perfect for when you need something satisfying without the fuss.
  • Even non-vegans at my table have gone back for seconds without realizing it was plant-based.
02 -
  • Don't skip draining and rinsing the jackfruit—the brine can be overly salty and will throw off the seasoning.
  • Let the jackfruit simmer long enough to soften and absorb the sauce; rushing this step leaves it chewy and bland.
  • If the mixture looks too wet after simmering, cook uncovered a few extra minutes until it reaches a pulled-pork consistency.
03 -
  • Shred the jackfruit thoroughly before cooking—the finer the shreds, the more sauce they absorb and the better the texture.
  • Toast your buns lightly in the skillet or oven; it keeps them from getting soggy and adds a subtle crunch.
  • Taste the jackfruit mixture before assembling and adjust the seasoning—sometimes it needs a pinch more salt or an extra drizzle of barbecue sauce to really shine.
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