Pulled BBQ Jackfruit Sandwiches
with Creamy Coleslaw & Pickles
MAIN INGREDIENTS
- ¼ cup Follow Your Heart® Soy-Free Vegenaise®
- 2 tbsp apple cider vinegar
- 1 tsp turbinado sugar
- 4 oz coleslaw blend
- 7 oz jackfruit
- ¼ cup BBQ sauce
- 2 potato buns
- 2 oz dill pickles
- 1 tbsp (2 tbsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
TOOLS
- Large nonstick skillet
INSTRUCTIONS
Add Vegenaise, apple cider vinegar, turbinado sugar, and a pinch of salt and pepper to a large bowl and whisk to combine. Add the coleslaw blend and toss well.
Drain, rinse, and shred the jackfruit.
Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add shredded jackfruit and a pinch of salt and pepper. Cook until crispy and brown in spots, 5 to 6 minutes. Add BBQ sauce and toss to coat the jackfruit. Cook until sauce thickens, another 2 to 3 minutes.
Set oven to broil on low. Slice potato buns and toast under the broiler for 1 to 2 minutes. Layer the BBQ jackfruit, creamy coleslaw, and dill pickles on the toasted buns. Serve the pulled BBQ jackfruit sandwiches with any remaining toppings on the side. Dig in!
SIMILAR RECIPES
THANKSGIVING SANDWICHES with Roasted Brussels & Classic Gravy
DILLY MACARONI SALAD with Broccolini & Watermelon Radishes
BUFFALO TEMPEH NACHOS with Celery Salsa & Ranch Crema
MINI WHITE BEAN BURGERS with Charred Green Beans & Lemon Herb Dressing
QUINOA VEGGIE BOWLS with Roasted Brussels Sprouts & Lemon Vinaigrette
