The Best Vegan BBQ Sandwich Recipe: Smoky Bourbon Pulled Jackfruit Sandwiches

bourbon

🥗Healthier: apple cider

💰Cheaper: non-alcoholic whiskey

Apple cider adds sweetness without alcohol.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + spices

Homemade options can be lower in sugar.

jackfruit

🥗Healthier: mushrooms

💰Cheaper: canned jackfruit

Mushrooms provide a similar texture.

buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain is more nutritious.

Open the cans of young green jackfruit and drain the brine.

Place the jackfruit in a steamer basket over boiling water and cover with a lid.

Steam the jackfruit for 30 minutes, checking to ensure there is enough water in the pot.

In a small pot, add barbecue sauce and balsamic vinegar to create the sauce base.

Add maple syrup, brown sugar, freshly ground pepper, and a pinch of salt to the sauce.

Grate garlic into the sauce mixture and whisk together.

Bring the sauce to a boil, then lower the heat to medium and reduce for 10 minutes until thickened.

Cut up purple and green cabbage for the slaw, aiming for about 1 cup of each color.

Use a mandolin slicer to thinly slice the cabbage.

In a bowl, mix eggless mayonnaise, apple cider vinegar, a pinch of sugar, Dijon mustard, salt, and pepper to create the dressing.

Add the dressing to the cabbage and massage it into the cabbage with your hands to soften it.

Check the sauce; it should have thickened to about half its original volume.

After 30 minutes, check the jackfruit; it should be softened enough to pull apart with forks.

Use forks to shred the jackfruit until it resembles pulled pork.

Add the shredded jackfruit to the pot with the barbecue sauce and mix well to coat.

Warm the buns with a little non-dairy butter in the oven, optionally toasting them.

Assemble the sandwiches by piling the jackfruit on the bottom bun, topping with slaw, and placing the top bun on.

Serve the sandwiches.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens