Pulled BBQ-Baked Jackfruit Sandwiches
There are not many vegan alternatives that taste nearly indistinguishable from meat. Jackfruit, a relative of the fig popular in South Asia, is truly a magical ingredient that shreds into a texture like pulled pork and takes on the flavor of whatever sauce you choose. (Photo source: Lauren Skillen)
| Yield: 2 servings | Time: 1 hour |
Ingredients
Pulled Jackfruit
1 14-ounce can jackfruit, drained and rinsed
1/2 yellow onion, thinly sliced
2 garlic cloves, minced
1/2 cup bottled barbecue sauce, divided
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 hamburger buns
Slaw
1 cup shredded cabbage
1/2 cup shredded carrot (about 1/2 a carrot)
2 tablespoons mayonnaise or vegan mayonnaise
1 tablespoon lime juice (about 1/2 a lime)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Toppings
Dill pickles, if desired
Preparation
Preheat the oven to 400F with the rack placed in the middle. Prepare a rimmed baking sheet with parchment paper.
Add the jackfruit to the bowl of a stand mixer with the paddle attachment and mix on low speed for 1-2 minutes, or until the jackfruit has broken up into a shredded texture. Alternatively, this can be done over a large bowl using your hands to break up the jackfruit—it just takes longer.
To the same bowl, add onion, garlic, 1/4 cup of the BBQ sauce, salt, and pepper. Stir with a silicone spatula to combine. Transfer jackfruit mixture to the baking sheet and use the spatula to spread it into a flat, even layer. Place in the oven and bake for 20 minutes.
Meanwhile, make the slaw. In a medium bowl, combine cabbage, carrot, mayonnaise, lime juice, salt, and pepper. Stir to combine and set aside.
After the pulled jackfruit has baked for 20 minutes, take it out of the oven, add the remaining 1/4 cup BBQ sauce, stir to combine, and re-spread into a flat, even layer before putting it back in the oven to bake for another 15 minutes, or until the sauce has thickened slightly and darkened in color. Allow to cool slightly for 3-5 minutes.
Meanwhile, on a separate baking sheet, add the buns, cut side up, to the turned off (but still hot) oven for 3-5 minutes, or until they are just warmed through.
Assemble sandwiches by adding a heaping pile of the pulled jackfruit onto the bottom bun followed by the slaw and top bun. Serve topped with a dill pickle, if desired.
Zero-waste tips
Leftover cabbage and carrots make great additions to salads.
Scraps from the skins and ends of the onion, and the top end of the carrot can be saved in the freezer and be used later to make homemade vegetable broth. Once you have enough scraps, just boil with water and strain.
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