BBQ Pulled Jackfruit Sandwich with
'Slaw & Caramelized Onions
1 tablespoon coconut oil
1- 20 ounce can (10 ounces, drained) Jackfruit in brine or water (NOT syrup)
1 cup vegan BBQ sauce (we used Trader Joe's Sriracha Garlic BBQ Sauce & IT ROCKED)
1/4 teaspoon smoked paprika (optional)
3 cups thinly shredded green cabbage
1 clove garlic, minced
1/4 cup vegan mayo
1 tablespoon apple cider vinegar
1/2 teaspoon maple syrup
1/2 teaspoon dried dill weed
1/8 teaspoon each of salt & pepper
1 small yellow onion, thinly sliced
1 teaspoon coconut oil
water, as needed
Drain and rinse the jackfruit. Pick out any seeds, discarding them. Using a fork or your fingers, shred the jackfruit. In a large skillet, heat coconut oil over medium heat. Pour in the shredded jackfruit, BBQ sauce, and smoked paprika, stirring to combine. Cook for 10-12 minutes, stirring regularly, or until the sauce thickens and reduces.
While the jackfruit cooks, move onto the slaw.
Using a knife or food processor, shred the cabbage into a large mixing bowl. Add the garlic, mayo, cider vinegar, maple syrup, dill, salt & pepper and toss to evenly coat the cabbage. Set aside.
In a medium-sized skillet, melt the coconut oil over medium heat. Toss in the sliced onions, stirring regularly so they don't burn. If they begin to brown, add a tablespoon of water. Continue this until the onions are lightly browned, softened, and caramelized.
To assemble, pile jackfruit onto a bun or bread slices, then top generously with 'slaw and onions. Serve immediately. Leftover can be refrigerated and eaten for up to a week, makes 3-4 servings, depending of your serving sizes. Enjoy!