Vegan BBQ Jackfruit Sandwich

Total time55 min

Prep time20 min

Cook time35 min

Young green jackfruit is one of those ingredients that genuinely surprises people the first time they try it — shredded and sauced, it pulls apart just like slow-cooked meat, making it the perfect centerpiece for a smoky, satisfying sandwich. The jackfruit gets seasoned with smoked paprika, cumin, and chili powder before being simmered in a homemade BBQ sauce built from ketchup, maple syrup, apple cider vinegar, and vegan Worcestershire, then finished in a hot oven so the edges caramelize and crisp up beautifully. That two-step cook — skillet then oven — is what takes this from good to genuinely craveable. Piled onto toasted vegan buns with a creamy, tangy slaw made from shredded cabbage, grated carrot, and vegan mayo, every bite hits that classic BBQ sandwich balance of smoky, sweet, and cool. The whole recipe serves 4, so it's just as good for a casual weeknight dinner as it is for feeding friends who might not even realize they're eating something entirely plant-based. Add sliced pickles if you want a little extra bite — they're optional, but highly recommended.

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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
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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