1400 700 vegan pulledbbqjackfruitsandwicheswithcreamycoleslaw horizontal

Pulled BBQ Jackfruit Sandwiches

with Creamy Coleslaw & Pickles

dinner

Comfort Foods Seasonal Menu Party Foods Quick and Easy Spring Recipes Summer Recipes Winter Recipes Nut-Free American Appetizer Hearty Vegetables Dinner <600 Calories Soy-Free BBQ Sauce Cabbage Jackfruit Vegan Mayo
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
470
FAT
23g
CARBOHYDRATES
60g
PROTEIN
9g

MAIN INGREDIENTS

  1. ¼ cup Follow Your Heart® Soy-Free Vegenaise®
  2. 2 tbsp apple cider vinegar
  3. 1 tsp turbinado sugar
  4. 4 oz coleslaw blend
  5. 1 package jackfruit
  6. ¼ cup BBQ sauce
  7. 2 potato buns
  8. 2 oz dill pickles
  9. 1 tbsp (2 tbsp) vegetable oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Large nonstick skillet

INSTRUCTIONS

1
Make the creamy coleslaw

Add the 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.

2
Prepare the jackfruit

Drain, rinse, and shred the jackfruit.

3
Crisp the jackfruit

Heat 1 tbsp (2 tbsp) vegetable oil in a large nonstick skillet over medium-high heat. Add the shredded jackfruit and a pinch of salt and pepper. Cook, tossing occasionally, until crispy and brown in spots, 5 to 6 minutes. Add the BBQ sauce and toss to coat the jackfruit. Cook until the sauce thickens, another 2 to 3 minutes.

4
Serve

Set oven to broil on low. Slice the potato buns and toast under the broiler for 1 to 2 minutes. Layer the BBQ jackfruit, creamy coleslaw, and pickles on the toasted buns. Serve the pulled BBQ jackfruit sandwiches with any remaining toppings on the side. Dig in!