BBQ Jackfruit Sandwiches with Cashew Cream Slaw

BBQ Jackfruit Sandwiches with Cashew Cream Slaw

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  • Non-stick pan
  • High Speed Blender
  • Ingredients


  • 1 ea shallot sliced
  • 2 ea medium onions sliced
  • 3 ea cloves garlic minced or smashed through a garlic press
  • 1/2 ea bell pepper chopped
  • 4 cups jackfruit fresh or canned
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper or to taste
  • 1 tsp vegan Worcestershire
  • 1 tsp liquid smoke
  • 2 cups vegetable stock
  • 3/4 cup vegan bbq sauce or to taste
  • 2 tbsp rum optional
  • 6 ea vegan buns or whole grain sourdough bread
  • vegan coleslaw


  • Preheat oven to 350ºF (180ºC).
  • Prepare the jack fruit. 2 ways:

If using fresh jackfruit:

  • Oil a large knife and cut the jackfruit in half.

If using fresh jackfruit, line your work surface with plastic wrap

  • Carefully remove the core of the jackfruit by cutting into it at an angle.
  • Pull each yellow fruit out and remove its seed from outer coating. Rinse the fruit thoroughly then dry. Slice each fruit length-wise, into 4-6 pieces.
  • NOTE: You can save the seeds to roast.


  • If you are using canned jackfruit, be sure it is “young, green” fruit packed in water, NOT SYRUP.
  • Open the can and drain the liquid. Discard the liquid. Rinse the jackfruit and set aside.
  • Using a non-stick pan, add the onions and garlic, and cook until translucent.
  • When onions are fragrant, add the bell pepper, jackfruit, spices, Worcestershire, and liquid smoke. Stir to coat evenly.
  • Add the vegetable stock and bring to a simmer. Reduce heat to low, cover with lid cocked so it is not closed completely. Simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.
  • Spread the jackfruit on a prepared baking sheet or dish so that it is 1 layer, about ½ to ¾ inch deep.
  • Bake for 75 minutes, until the liquid has baked out and the jackfruit has a deeper brown color.
  • In a separate small bowl, mix the barbeque sauce with the rum or bourbon.
  • Pour the barbecue mixture sauce over the jackfruit.
  • Stir to combine and return the jackfruit and sauce to the oven for 15 more minutes.
  • Serve warm on toasted whole-grain buns or sourdough bread with vegan coleslaw. See notes for slaw.
  • Enjoy!


Original recipe by
To make vegan coleslaw, use
from but use cashew cream instead of mayonnaise.
To make cashew cream, use 1 cup raw cashews soaked in 3 cups water for about 2 hours. Puree the cashews in a high-speed blender. Add 2 tsp lemon juice and mix well. Salt to taste. Use in place of mayo.

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