Easy BBQ JACKFRUIT SANDWICHES Recipe – No Oil, WFPB
Smoky, saucy, and ready in 30 minutes—these BBQ Jackfruit Sandwiches are topped with tangy creamy vegan coleslaw, 100% whole food plant-based, oil-free, and refined sugar-free. Even BBQ lovers won’t believe they’re vegan!
Equipment
- 1 Non stick or ceramic skillet
- 2 mixing bowls
Ingredients
BBQ Jackfruit
- 2 cans jackfruit (14 oz / 400 g each young green jackfruit in water or brine)
- 1 onion (small, sliced)
- 2 garlic cloves (minced)
- ¼ cup vegetable broth (60 ml low-sodium)
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ¾ cup BBQ sauce (180 ml oil-free, sugar-free)
To serve
- Creamy vegan coleslaw
- Whole grain buns or wraps
- Optional: pickled red onion, avocado slices, mustard, or dill pickle slices.
Instructions
- Prepare the Jackfruit – Drain, rinse, and shred the jackfruit using your hands or a fork. Remove any tough core pieces or seeds.
- Sauté The Aromatics – In a nonstick skillet, sauté the onion and garlic with a few tablespoons of broth over medium heat until soft and fragrant, about 5–6 minutes.
- Spice It Up – Add shredded jackfruit and your spice blend (paprika, cumin, garlic powder). Stir well and let cook for 8–10 minutes until slightly browned.
- Add BBQ Sauce – Stir in the BBQ sauce and mix until fully coated. Simmer on low for 5–10 more minutes, adding broth if needed to prevent sticking.
- Prepare the coleslaw.
- Assemble & Serve – Load jackfruit onto your bun or wrap, top with the prepared coleslaw, and enjoy warm.
Notes
- Want crispy jackfruit? After simmering, spread jackfruit on a parchment-lined baking sheet and bake at 375°F (190°C) for 10–15 minutes until the edges brown.
- Bun tip: Choose 100% whole grain buns without added oil or sugar. You can also use romaine, butter lettuce, or collard greens for a lighter option.
- Storage: Store leftover jackfruit and coleslaw separately in airtight containers in the fridge. Jackfruit keeps for up to 5 days; slaw for 2–3 days.
- Freezing: Cooked jackfruit (without slaw) can be frozen for up to 2 months. Thaw in the fridge and reheat in a skillet or microwave.