Pulled BBQ Jackfruit Sandwiches
with Creamy Coleslaw & Pickles
- 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
- Large nonstick skillet
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!