Do you love BBQ? It’s a favorite for my family. But since I’m the lone vegan, I make my own. I even make my own coleslaw, and then we have shared sides. Jackfruit itself is an intimidating item, but buying it canned really simplifies this dish. It took me a couple of tries to get this right, but adding the sliced onions really boosts the flavor. Simmering the jackfruit long enough to break it down makes a big difference in the texture, giving it a stringy, chewy, yet tender bite similar to, well, slow cooked BBQ!
- 1 T olive oil
- 1 onion, peeled, cut in half, then thinly sliced
- 1 can Trader Joe’s jackfruit in brine, drained
- Your favorite vegan BBQ sauce (I like Stubbs spicy)
- Salt to taste
- In a medium saucepan, warm the olive oil over medium heat.
- Add in the sliced onion, salt to taste, and saute until they start to brown.
- Add drained jackfruit, stirring to combine with onions.
- Pour ½-¾ cup of BBQ sauce over the mixture, stirring to combine.
- Cover, turn heat to low, and simmer for 20 mins, stirring occasionally.
- Uncover, stirring to break up pieces of jackfruit.
- Serve on a bun with vegan coleslaw! (recipe follows)
I don’t really follow a recipe for this, but generally I divide a pack of pre-cut coleslaw cabbage into 2 portions, ⅔ for regular slaw for my family, and ⅓ to make vegan slaw for me. To the cabbage I’ve reserved for my vegan slaw, I mix in 1T spicy mustard (dijon or brown work equally well), 2T apple cider vinegar, a healthy dash of seasoned salt, and enough vegan mayo to make it the desired consistency, usually about ⅓ cup, give or take.
Leftovers are easy to store in the fridge for up to a week and reheat later!
Have you ever tried making BBQ jackfruit? If you try my recipe, I’d love to hear about it! Post pics and tag me @annecreates on Instagram! As always, I hope you all are safe and healthy.