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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, 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 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. 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. 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! TIP: All broilers are different. Watch carefully to ensure potato buns don’t burn.

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