Craving barbecue? Try jackfruit, a plant with a similar texture to pulled meat. Seasoned with barbecue’s signature flavors and a crunchy, refreshing coleslaw, it’s a delicious way to indulge your barbecue cravings on Mondays! This recipe comes to us from Aimee of The Veg Life.
For the pulled jackfruit:
2 cans of jackfruit (packed in water, or brine if preferred)
2 tbsp barbecue seasoning
1/2 cup of barbecue sauce (plus more for serving, if desired)
For the slaw mix: (or use pre-bagged coleslaw mix)
1 small green cabbage, finely shredded
1/2 small red cabbage, finely shredded
2 large carrots, finely shredded
For the dressing:
2 tbsp vegan sour cream
2/3 cup vegan mayonnaise
1-2 tbsp white vinegar (to taste)
1 tbsp grated onion (squeeze the liquid out)
2 tbsp sugar
1-2 tsp dry mustard
1/2 tsp celery seed (optional)
Salt and pepper, to taste
To prepare the coleslaw:
Combine the shredded cabbages and carrots together (or you can just buy pre-bagged coleslaw mix).
In a separate bowl, whisk together the dressing ingredients. Add to the cabbage mixture.
Taste for seasoning, adding more salt if necessary.
Allow to sit for at least 30 minutes prior to serving.
To prepare the pulled jackfruit:
Drain, rinse and dry the jackfruit with paper toweling and toss with the barbecue seasoning.
Preheat a large pan over medium high heat, add 1 Tbl of oil and add the seasoned jackfruit.
I cooked mine until it began to take on some color and then added the barbecue sauce.
Reduce heat to a simmer and cook for about 15-20 minutes. I don’t like to cover it because I prefer a bit drier consistency. Covering it will create added moisture.
If the jackfruit still has larger pieces after cooking, you can use two forks to shred it if you desire. I liked the chunky bits.
While the jackfruit is cooking, combine all ingredients for the slaw and set aside to let the flavors meld.
Slice the rolls in half and place the slaw on the bottom. Top with the jackfruit and serve with your favorite steak fries and of course, a side of pickles.