BBQ Jackfruit and Rainbow Slaw Sandwiches
From Jolia Allen, POPSUGAR Fitness
Ingredients
- For slaw:
1/4 small purple cabbage, thinly sliced (2 cups)
1/4 small green cabbage, thinly sliced (2 cups)
1 red pepper, thinly sliced (1 cup)
1 yellow pepper, thinly sliced (1 cup)
3 carrots, peeled and grated
3 green onions, finely chopped
1/2 cup sunflower seeds
1/2 jalapeño pepper, thinly sliced (optional)
3/4 cup vegan mayonnaise
2 tablespoons pure maple syrup
Salt, to taste
Pepper, to taste
- For sandwiches:
3 14-ounce cans young green jackfruit
2 cups bottled barbecue sauce (I used Robbie's [1])
4 whole-wheat hamburger-style buns
Directions
- For the rainbow slaw, combine purple cabbage, green cabbage, red and yellow peppers, carrots, green onions, and sunflower seeds in a large mixing bowl, adding jalapeno pepper, if desired. Add veganaise and maple syrup, then toss until well coated. Season with salt and pepper, as desired. Store in refrigerator until needed.
- Rinse jackfruit in a colander. Break jackfruit into bite-size pieces, if necessary.
- In a mixing bowl, combine jackfruit and barbecue sauce, stirring until well coated. Note: the jackfruit should be very saucy, so there is plenty of liquid for simmering.
- Transfer jackfruit and sauce into a saucepan. Bring to a simmer over low-medium heat, stirring occasionally. Reduce heat to low, cover, and let simmer about 20 minutes, or until jackfruit is soft, stirring occasionally. When jackfruit is soft, use two forks to gently "pull" the fruit so that the texture resembles pulled pork.
- To serve, fill hamburger-style buns with a generous helping of BBQ jackfruit, and top with rainbow slaw.
Information
- Category
- Main Dishes, BBQ
- Cuisine
- North American
- Yield
- 6 servings