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Vegan Pulled Jackfruit Sandwiches
5 from 81 votes

Vegan Pulled Jackfruit Sandwiches

Vegan Pulled Jackfruit Sandwiches use young green jackfruit cooked with red onion, garlic, ginger, BBQ seasoning, and sauce to create a shredded, tangy filling reminiscent of pulled pork. The soft jackfruit absorbs spices and sauce, providing a smoky, savory base that’s paired with an easy vegan slaw made from cabbage mix, vegan mayo, apple cider vinegar, and maple syrup.

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings: 4
Calories: 367 kcal
Course: Lunch
Cuisine: Vegan

Ingredients

Pulled Jackfruit
  • 2 20 oz cans jackfruit packed in brine or water not syrup). Each can is 20 oz. you need 2 cans. So a total of 40 oz, it’s white or beigeish white, young green unripe
  • 1/2 red onion thinly sliced, medium
  • 1 tsp garlic minced
  • 1 tsp ginger minced
  • 1/4 tsp salt or more, depending on taste
  • 2 to 3 tbsp BBQ seasoning , add 1 tablespoon sugar if the seasoning is just spices. Use 3 tablespoons if the seasoning already contains sugar. See notes for recipe
  • 3/4 cup BBQ sauce , plus more for dressing
Easy Slaw
  • 3 cups slaw mix (I use shredded cabbage, carrot, brussel sprouts, baby kale mix)
  • 1/4 cup Vegan mayo
  • 1 tbsp apple cider vinegar or lemon juice
  • 1/2 tbsp maple syrup or sugar to taste
  • dashes salt freshly ground black pepper
  • dashes black pepper freshly ground black pepper

Instructions

    Cup of Yum
  1. Drain the jackfruit. Place in a thick kitchen towel, fold and squeeze out as much liquid as possible. This will shred some of the jackfruit. Slice the rest using a knife or separate using hands until somewhat shredded. Remove any hard seeds if any (There are rarely hard seeds in the canned version. The tender seedbox and stem area are all edible).
  2. Add the jackfruit to a large bowl with sliced onion, garlic and ginger. Add bbq seasoning and sugar mixture, and salt and mix well.
  3. Add 1/2 to 2/3 cup bbq sauce and mix. Add 2 tbsp veggie broth if the bbq sauce is too thick and mix in (I use 2 tbsp of broth to clean out the mixing bowl after transferring to the baking dish). Spread the mixture in a large baking dish (parchment lined).
  4. Bake at 400 deg F For 30 minutes. Shred some of the larger pieces by pressing with a spatula. Taste and adjust salt, sweet, heat at this point. Add some salt, sugar/maple syrup and cayenne for heat if needed and mix in and move the jackfruit around.
  5. Spread well again and continue to bake for another 15 to 25 mins (depends on moisture content, pan/oven and preferred texture.) I like some edges caramelized and crispy)
  6. Prepare your buns tacos and slaw. Mix everything under slaw. Taste and adjust flavor. Chill for 15 mins and use. 
  7. Mix in 2 to 4 tbsp bbq sauce into the baked jackfruit and assemble the sandwiches with generous layers of jackfruit, more bbq sauce, slaw. You can also fill this in wraps or tacos. 

Notes

  • Use two 20-ounce cans of young green jackfruit packed in brine or water for the appropriate quantity.
  • Pressing the jackfruit with a kitchen towel before cooking helps remove excess moisture and aids shredding.
  • BBQ seasoning recipes can be adjusted for sugar content depending on the mixture used; add sugar if using plain spice blends.
  • To make gluten-free sandwiches, serve with gluten-free bread or flatbread; a soy-free BBQ sauce can be substituted if needed.
  • Vegan slaw provides a crisp and creamy texture contrast and can be customized with vinegar or sweetener to taste.

Nutrition Information

Calories 367kcal (18%) Carbohydrates 66g (22%) Protein 4g (8%) Fat 10g (15%) Saturated Fat 1g (5%) Sodium 541mg (23%) Potassium 311mg (7%) Fiber 5g (20%) Sugar 24g (48%) Vitamin A 420IU (8%) Vitamin C 28.1mg (31%) Calcium 225mg (23%) Iron 3.7mg (21%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 367

% Daily Value*

Calories 367kcal 18%
Carbohydrates 66g 22%
Protein 4g 8%
Fat 10g 15%
Saturated Fat 1g 5%
Sodium 541mg 23%
Potassium 311mg 7%
Fiber 5g 20%
Sugar 24g 48%
Vitamin A 420IU 8%
Vitamin C 28.1mg 31%
Calcium 225mg 23%
Iron 3.7mg 21%

* Percent Daily Values are based on a 2,000 calorie diet.