Eosinophilic Esophagitis Friendly Vegan Jackfruit Pulled Pork Sandwiches
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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
- 2 tbsp olive oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup bbq sauce (vegan)
- ½ cup vegetable broth
- 1 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp liquid smoke
For the coleslaw
- 2 cups green cabbage, thinly shredded
- ½ cup shredded carrot
- 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
Drain and rinse the jackfruit in a colander, then pat dry with paper towels. Using your hands or two forks, pull apart any large chunks into rough shreds, discarding any tough core pieces or seeds.
- 2
In a large mixing bowl, whisk together the vegan mayonnaise, 1 tbsp apple cider vinegar, 1 tsp maple syrup, and 1/4 tsp salt until smooth. Add the shredded cabbage and carrot and toss until evenly coated. Refrigerate while you cook the jackfruit.
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