Jackfruit BBQ with Avocado Slaw// here is the normal content // ?>
Calling all vegan enthusiasts and curious cooks, have you tried jackfruit? Jackfruit is a tropical fruit found in Southeast Asia, Brazil, and Africa. It is sweet and can be eaten fresh when ripe, but it also is used in its unripe state as a meat substitute. It is popular for its meaty texture, neutral flavor, and solid nutritional content.
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
For the BBQ Jackfruit
- 2 20-ounce cans young green jackfruit in water
- 1/4 cup BBQ seasoning
- 2 tbsp brown sugar
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp chili powder
- 3/4 cup BBQ sauce
For the Avocado Slaw
- 2 cups shredded cabbage + carrots
- 1/2 ripe avocado
- 1 lemon or lime, juiced
- Salt and pepper to taste
- Water to thin
Rinse, drain, and thoroughly dry jackfruit. Chop off the center “core” portion of the fruit and discard. Place in a mixing bowl and set aside.
Mix together BBQ seasoning and add to jackfruit. Toss to coat.
Heat a large skillet over medium heat. Once hot, add 1-2 tbsp oil of choice and seasoned jackfruit. Toss to coat and cook for 2-3 minutes to achieve some color.
Add BBQ sauce and thin with enough water to make a sauce. Stir and reduce heat to low- medium and cook for about 20 minutes (up to 35 minutes on low for a richer flavor).
Remove lid and stir occasionally.
TIP: For finer texture, use two forks to shred the jackfruit as it cooks down.
In the meantime, make slaw by adding all ingredients except the cabbage and carrots to a small mixing bowl and whisk to combine. Thin with water until a thick sauce is made, then add veggies and toss to coat. Set in the refrigerator until serving.
Once the jackfruit has simmered, turn up heat to medium-high and cook for 2-3 more minutes to get a little extra color/texture. Then remove from heat.
Place generous portions of slaw on the bottom buns, top with generous serving of BBQ jackfruit, and cashews. Serve with extra BBQ sauce.