Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 Sandwiches
Ingredients:
4 vegan Brioche buns
BBQ Sauce
1 cup ketchup
1 tablespoon balsamic vinegar
¼ cup brown sugar
2 teaspoons liquid smoke
Jackfruit
2 cans young jackfruit in brine or water
2 cups vegetable broth
1 teaspoon oil
3 garlic cloves, minced
½ large onion, chopped
1 red bell pepper, chopped
1 ½ teaspoons cumin
1 teaspoon smoked paprika
Salt & black pepper to taste
Creamy Cabbage Slaw
1 bag of coleslaw
½ cup vegan mayo
1 tablespoon sugar
1 teaspoon salt
3 tablespoons apple cider vinegar
In a mixing bowl, add mayo, sugar, salt, and vinegar. Mix until well combined. Add shredded cabbage to the mixture, set aside.
Recipe:
Rinse and drain jackfruit, boil in vegetable broth for approximately 45 minutes and drain jackfruit. Heat the oil in a large skillet over medium heat. Add the garlic and saute for 1 minute. Add the onion and saute until translucent. Add the bell pepper and cumin and paprika and saute until the bell pepper is tender, about 5 minutes.
In saucepan mix bbq sauce ingredients and sauce to jackfruit pan and break jackfruit apart until shredded and mix well. Stir to combine and simmer for about 10 minutes, until heated through and the sauce has thickened. Remove from the heat.
Assemble sandwiches. Add bbq jackfruit to the bun and add heaping helping of the creamy coleslaw on top and add top bun.
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