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Pulled BBQ Jackfruit Sandwiches with Creamy Coleslaw & Pickles
2 or 4 Serving Dinner

Pulled BBQ Jackfruit Sandwiches

with Creamy Coleslaw & Pickles

Tags: <600 Calories Soy-Free Nut-Free Chef's Choice Less Prep Bone Health
SERVINGS
PREP & COOK TIME
25 min
CALORIES
520
FAT
23g
CARBOHYDRATES
70g
PROTEIN
8g

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INGREDIENTS

  1. 1/4 cup vegan mayo
  2. 2 tbsp apple cider vinegar
  3. 1 tsp turbinado sugar
  4. 4 oz coleslaw blend
  5. 7 oz jackfruit, drained, rinsed, and shredded
  6. 1/4 cup smoky BBQ sauce
  7. 2 pretzel burger buns
  8. 2 oz garlic dill pickle chips
  9. 1 tbsp vegetable oil*
  10. Salt and pepper*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
25 min
CALORIES
520
FAT
23g
CARBOHYDRATES
70g
PROTEIN
8g

Get Recipes Delivered

INSTRUCTIONS

1
Make the creamy coleslaw

Add mayo, vinegar, turbinado sugar, and a pinch of salt and pepper to a large bowl and whisk to combine. Add coleslaw blend and toss.

2
Crisp the jackfruit

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add jackfruit and a pinch of salt and pepper. Cook until jackfruit is crispy and browned in places, 5 to 6 minutes. Add BBQ sauce and toss to coat jackfruit. Cook until sauce thickens, 2 to 3 minutes. (4-serving meal: use 2 tbsp vegetable oil). TIP: Add more oil to crisp the jackfruit as need.

3
Serve

Position oven rack in the middle and set oven to broil on high. Toast buns directly on oven rack until lightly browned, 1 to 2 minutes. Place the bottom half of each bun on a plate and top with pulled BBQ jackfruit, creamy coleslaw, and pickles. Close the sandwiches and serve with any remaining toppings on the side. Tuck in! TIP: All broilers are different; watch carefully to ensure pretzel buns don’t burn.

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