Ingredients:

  • 2 (20 oz / 567g) cans young green jackfruit in water or brine, drained and rinsed
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup BBQ sauce (240 ml)
  • 1 tablespoon apple cider vinegar (15 ml)
  • 1 teaspoon smoked paprika (5 ml)
  • 1/2 teaspoon chili powder (2.5 ml)
  • Salt and black pepper to taste
  • 4 cups shredded green cabbage (approx. 1/2 medium head) (400g)
  • 1 cup shredded carrots (approx. 2 medium carrots) (100g)
  • 1/2 cup vegan mayonnaise (120 ml)
  • 2 tablespoons apple cider vinegar (30 ml)
  • 1 tablespoon granulated sugar (12g)
  • 1 tablespoon Dijon mustard (15ml)
  • Salt and black pepper to taste
  • 4 hamburger buns (vegan-friendly if desired)
  • Vegan butter or olive oil for toasting buns (optional)

Instructions:

  1. Drain, rinse, and dry jackfruit. Shred with your fingers or a fork, removing any hard core pieces.
  2. Heat olive oil in a large skillet. Sauté onion until softened, then add garlic and cook until fragrant.
  3. Add shredded jackfruit, BBQ sauce, apple cider vinegar, smoked paprika, and chili powder to the skillet. Stir well to coat. Bring to a simmer, then reduce heat and cook, covered, for 20 minutes, stirring occasionally, until jackfruit is tender and sauce has thickened.
  4. In a large bowl, combine shredded cabbage, carrots, vegan mayonnaise, apple cider vinegar, sugar, and Dijon mustard. Season with salt and pepper to taste. Stir well to combine.
  5. Lightly butter or oil the buns and toast them under a broiler or in a skillet until golden brown (optional).
  6. Pile the BBQ jackfruit high on the toasted buns. Top with a generous spoonful of vegan coleslaw. Serve immediately.