Kat’s BBQ Jackfruit Sandwiches
This BBQ Jackfruit is great on a bun with my Mustard Caraway Spicy Slaw. It is also makes a great topping for sweet potatoes or can take your nachos to another level. Trust me on the last one.
| Servings | Prep Time |
| 4 – 6 | 5minutes |
| Cook Time |
| 25minutes |
|
|
Ingredients
- 220oz. cans of young jackfruit(in water, not brine or syrup)
- 1/4cup 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)
- 3/4cup Annie’s BBQ Sauce(use sauce of choice but make sure it’s vegan)
- 4 – 6 whole grain vegan buns
Instructions
- 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 of olive oil and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to get a bit of 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. Remove lid and stir occasionally. After 20 minutes, use two forks to shred the jackfruit. Turn up heat to medium-high and cook for 2-3 more minutes to allow the jackfruit to absorb all the sauce into the shreds. Remove from heat and place a hearty portion on top of chosen bun, potatoe or chips. Store any leftovers in the fridge for up to 2 days.
Recipe Notes
