BBQ Jackfruit Sandwiches with Avocado Slaw

• Produce

  • 1/2 Avocado, ripe
  • 2 cups Cabbage + carrots
  • 1 Lemon or lime

• Condiments

  • 3/4 cup Bbq sauce
  • 1 tbsp Maple syrup

• Baking & Spices

  • 1/4 cup Bbq seasoning
  • 1 Salt + pepper

• Nuts & Seeds

  • 1/2 cup Cashews, roasted salted

• Bread & Baked Goods

  • 4 Buns, whole grain vegan

• Liquids

  • 2 20-ounce cans Young green jackfruit in water

Found on minimalistbaker.com

Description

Ingredients

• 2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)
• 1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
• 3/4 cup BBQ sauce (ensure it’s vegan) + more for topping
• 2 cups shredded cabbage + carrots (Trader’s has a great cruciferous veg mix)
• 1/2 ripe avocado
• 1 Tbsp maple syrup (or sweetener of choice)
• 1 lemon or lime, juiced
• Salt + Pepper to taste
• (water to thin)
• 4-6 whole grain vegan buns (GF for gluten free eaters)
• 1/2 cup roasted salted cashews (or roast on your own - see notes*)

Directions

• Rinse, drain and thoroughly dry jackfruit. Chop off the center core portion of the fruit and discard. Place in a mixing bowl and set aside.
• Mix together BBQ seasoning and add to jackfruit. Toss to coat.
• Heat a large skillet over medium heat. Once hot, add 1-2 Tbsp oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some color.
• Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).
• Remove lid and stir occasionally. TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.
• In the meantime, make slaw by adding all ingredients except vegetables (avocado through salt + pepper) to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.
• Once the jackfruit has been properly simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture (a tip I learned from Namely Marly!). Then remove from heat.
• Place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit, and cashews. Serve with extra BBQ sauce!
• Leftover jackfruit keeps for up to a couple days in the fridge, though best when fresh.

Nutrition