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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
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
470
FAT
23g
CARBOHYDRATES
60g
PROTEIN
9g

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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. 7 oz 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
  13. Directions for 4 servings indicated in parentheses
Allergens: wheat
Tools: Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
470
FAT
23g
CARBOHYDRATES
60g
PROTEIN
9g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Make the creamy coleslaw

Add Vegenaise, apple cider vinegar, turbinado sugar, and a pinch of salt and pepper to a large bowl and whisk to combine. Add 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 shredded jackfruit and a pinch of salt and pepper. Cook until crispy and brown in places, 5 to 6 minutes. Add BBQ sauce and toss to coat the jackfruit. Cook until sauce thickens, another 2 to 3 minutes. TIP: If necessary, add more oil to crisp the jackfruit.

4
Serve

.Set oven to broil on low. Slice potato buns and toast under the broiler for 1 to 2 minutes. Add BBQ jackfruit, creamy coleslaw, and pickles to the bottom half of each toasted bun, and close the sandwiches. Serve the pulled BBQ jackfruit sandwiches with any remaining toppings on the side. Tuck in! TIP: All broilers are different. Watch carefully to ensure potato buns don’t burn.

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