BBQ Jackfruit Sliders Vegan (Printable)

Tender jackfruit cooks in tangy barbecue sauce, served on soft buns with fresh coleslaw.

# What You'll Need:

→ Jackfruit Filling

01 - 2 cans (40 oz / 1120 g total) young green jackfruit in brine or water, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 120 ml vegan barbecue sauce
06 - 1 tablespoon tomato paste
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon chili powder
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt, or to taste

→ Sliders

12 - 6 small vegan slider buns
13 - 80 g coleslaw mix, shredded
14 - 2 tablespoons vegan mayonnaise
15 - 1 teaspoon apple cider vinegar
16 - 1/2 teaspoon maple syrup
17 - Salt and ground black pepper, to taste

# How To Make It:

01 - Combine coleslaw mix, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper in a bowl. Mix thoroughly, cover, and refrigerate until needed.
02 - Using hands or two forks, shred jackfruit pieces, removing any tough core or seeds.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 to 4 minutes until soft and translucent, then add garlic and cook for 1 additional minute.
04 - Add shredded jackfruit to skillet along with smoked paprika, cumin, chili powder, black pepper, and salt. Stir to evenly coat ingredients.
05 - Stir in tomato paste and barbecue sauce. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
06 - Uncover skillet and cook for another 5 to 10 minutes to evaporate excess liquid and intensify flavors.
07 - Toast slider buns if desired. Spoon generous portions of jackfruit mixture onto each bun and top with coleslaw.
08 - Serve sliders immediately while warm for best taste.

# Expert Advice:

01 -
  • Jackfruit shreds into something eerily similar to pulled pork, making it perfect for converting skeptics at the dinner table.
  • The whole thing comes together in under an hour, which means you can pull this off on a random Tuesday without stress.
  • These sliders are naturally vegan and gluten-free (with the right buns), so they actually work for almost every dietary preference.
02 -
  • Don't skip the step where you let the sauce evaporate at the end—a soupy slider is nobody's favorite, and those extra 5 to 10 minutes make all the difference in texture.
  • Buy canned young green jackfruit packed in brine or water, not ripe jackfruit in syrup—the wrong kind will taste sweet and weird instead of savory and meaty.
03 -
  • If your barbecue sauce is too thin, let it reduce for another few minutes after you uncover the skillet so it coats the jackfruit instead of pooling at the bottom.
  • Toast your slider buns in a dry skillet for just 30 seconds per side—you want warmth and slight crispness, not dry hockey pucks.
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