BBQ Jackfruit Sliders Vegan (Printable)

Smoky jackfruit sliders with tangy coleslaw, ideal for plant-based gatherings or quick weeknight meals.

# What You'll Need:

→ Jackfruit Filling

01 - 2 cans (40 oz total) young green jackfruit in brine, drained and rinsed
02 - 15 ml olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 120 ml vegan barbecue sauce
06 - 15 ml tomato paste
07 - 5 ml smoked paprika
08 - 2.5 ml ground cumin
09 - 2.5 ml chili powder
10 - 1.25 ml ground black pepper
11 - 2.5 ml salt, or to taste

→ Sliders

12 - 6 small vegan slider buns
13 - 80 g coleslaw mix
14 - 30 ml vegan mayonnaise
15 - 5 ml apple cider vinegar
16 - 2.5 ml maple syrup
17 - Salt and black pepper, to taste

# Directions:

01 - In a mixing bowl, combine coleslaw mix, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Mix thoroughly, cover, and refrigerate until needed.
02 - Use your hands or two forks to shred the jackfruit pieces, discarding any tough core or seeds.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3 to 4 minutes until translucent, then add minced garlic and cook for 1 additional minute.
04 - Add shredded jackfruit along with smoked paprika, ground cumin, chili powder, black pepper, and salt. Stir well to evenly coat the jackfruit.
05 - Mix in tomato paste and vegan barbecue sauce thoroughly. Reduce heat to low, cover the skillet, and simmer for 20 minutes, stirring occasionally.
06 - Uncover and continue to cook for another 5 to 10 minutes to allow excess moisture to evaporate and intensify the flavors.
07 - Optionally toast slider buns. Spoon a generous portion of the jackfruit mixture onto each bun and top with prepared coleslaw. Serve immediately while warm.

# Expert Advice:

01 -
  • Jackfruit shreds beautifully and drinks in every drop of tangy, smoky sauce like a sponge.
  • You can have dinner on the table in under an hour with minimal prep and one skillet.
  • Even the pickiest eaters grab seconds, and leftovers taste even better the next day.
02 -
  • Rinse the jackfruit thoroughly or youll taste the brine, which can be tinny and unpleasant.
  • Dont skip the covered simmer; it softens the jackfruit and lets it absorb all that smoky, tangy goodness.
  • If the mixture looks dry, add a splash of water or extra barbecue sauce to keep it saucy.
03 -
  • Use your hands to shred the jackfruit for better control and a more authentic pulled texture.
  • Taste the jackfruit after simmering and adjust salt or barbecue sauce before serving; balance is everything.
  • If youre feeding a crowd, set up a slider bar with toppings like pickled jalapeños, sliced avocado, and extra slaw.
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