Easy peasy BBQ Jackfruit Sandwiches, filled with BBQ seasoned Jackfruit, vegan BBQ Sauce and quick no mayo coleslaw.
It’s what summer in the garden with friends is all about! Or winter in front of the fire to be frank!
Cooking With Jackfruit
Jackfruit is a really useful ingredient in the vegan kitchen and is now readily available in cans on supermarket shelves.
Look for canned young Jackfruit in water rather than salty brine or sweet syrup. At a push buy it in brine if you can’t find it in water and give it a good rinse, but jackfruit in syrup is for dessert making and it really won’t work here!
Jackfruit has the ability to absorb any flavours you chuck at it as well as a lovely delicate flavour of its own.
It doesn’t taste strongly fruity in any way so it is perfect in savoury dishes.
Best of all jackfruit has a fabulous texture to work with and is brilliant as a meat alternative in lots of recipes.
If you haven’t cooked with it before these easy BBQ Jackfruit Sandwiches are a really good place to start!
I teamed the barbecued jackfruit with a quick homemade no mayo coleslaw and some crunchy little gem lettuce all popped into a soft, seeded bap. Scrumptious!
BBQ Jackfruit Sandwiches
The process for making BBQ Jackfruit is super simple! All you need to do is:
- Fry the onion until soft, add the drained jackfruit and fry a bit more.
- Add the garlic and spices and sizzle a bit.
- Chuck in the BBQ sauce and water and simmer away!
- Top Tip: Poke the jackfruit with your spoon or use a fork to break the pieces up a bit and you’ll get the lovely textures you can see below!
Red Cabbage Slaw
I made up the red cabbage slaw while the jackfruit was doing its thing and we were eating our BBQ jackfruit sandwiches within 30 minutes of me donning an apron!
Thinly slice red cabbage, green cabbage, carrots and red onion, toss in a little apple cider vinegar, a splash of olive oil, some salt and pepper to taste and you’re done!
Make It Super Easy
I had already made a batch of homemade vegan BBQ sauce so I used that. It only takes about 20 minutes to make BUT, if you’re in a sandwich rush make it even easier by using a shop-bought sauce! Just check the label to be sure that it’s vegan. Some commercial BBQ sauces contain Worcestershire sauce which is made with anchovies and they simply don’t belong in a sauce. Let the little fishies swim free my friends!
Presenting BBQ Jackfruit Sandwiches
Next layer it up with some green salad leaves, red cabbage slaw or some beetroot salad I love all the colours – a real feast for the eyes as well as the tummy!
Pop its lid on and you’re done!
Storing Cooked BBQ Jackfruit
BBQ Jackfruit is great hot or cold so if you have leftovers pop them in a covered container and refrigerate.
It will allow the flavours to mature even more so day two can be even better than day one!
Eat within a couple of days – if it lasts that long! My youngest is a BBQ jackfruit hoover!
More Vegan BBQ Ideas
If you’re firing up the BBQ you might also like:
- Green Lentil Burgers – these hold together really well on the grill and taste FABULOUS.
- Vegan Bratwurst and Beer Caramelised Onion – full of flavour and perfect for BBQ days.
- No Mayo Potato Salad
- Roast Cauliflower Salad with Sweet Pepper Salsa
BBQ Jackfruit Sandwiches
- 1 tablespoon olive oil
- 1 red onion peeled and thinly sliced
- 400 g can jackfruit in water drained (250g drained weight)
- ½ teaspoon fennel seeds
- ½ teaspoon cumin seeds
- 1 garlic clove peeled and crushed
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- 100 g vegan BBQ sauce
- 120 ml water
- 4 soft bread rolls
- red cabbage slaw optional
- shredded lettuce leaves optional
- vegan BBQ sauce or mayo optional
- Heat the olive oil in a large frying pan.
- Add the red onion and fry gently for 5 minutes until softened.
- Add the drained jackfruit and fry for a further minute or two to remove the last of the water.
- Poke the jackfruit with your spoon or use a fork to break the pieces up a bit.
- Add the fennel and cumin seeds, garlic, paprikas and salt, stir to coat the jackfruit and fry for a minute.
- Add the BBQ sauce and the water. Bring to a boil then simmer with the lid on for 15 minutes.
- Remove the lid and simmer until almost all of the liquid has evaporated.
- Taste and adjust seasoning if required.
- Serve in soft bread rolls topped with salad leaves and red cabbage coleslaw if liked.