Eosinophilic Esophagitis Friendly Vegan BBQ Jackfruit Sandwich
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Learn more →Ingredients
4 servings
For the jackfruit
- 2 cans (20 oz each) young green jackfruit in brine or water, drained and rinsed
- 1 tbsp olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder
- ¼ tsp black pepper
- ½ tsp salt
For the BBQ sauce
- 1 cup tomato ketchup
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tbsp vegan worcestershire sauce
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tsp smoked paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
For the slaw
- 3 cups green cabbage, thinly shredded
- 1 medium carrot, grated
- 3 tbsp vegan mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp maple syrup
- ¼ tsp salt
For serving
- 4 vegan burger buns, split
- sliced pickles (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Drain and rinse the jackfruit thoroughly in a colander, then pat dry with paper towels. Use two forks or your hands to pull apart each piece, shredding the softer flesh and breaking up any large chunks — the texture should resemble pulled meat. Discard any tough core pieces that won't shred.
- 2
Whisk together the ketchup, apple cider vinegar, maple syrup, vegan Worcestershire sauce, soy sauce, smoked paprika, garlic powder, and cayenne in a small bowl until smooth. Set aside.
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