I've been dying to make these bad boy vegan sliders for ever now, but I've been so busy with my board exams that I haven't had the chance. So you better believe the night after I passed my second national board I made these babies. I would've made them the night of but we went out to celebrate at The Farmers Table in Boca Raton, my current restaurant obsession. HOLY VEGAN COW was it DELISH. And so were these sliders!! They're finger lickin' good and served with a creamy & crunchy avocado slaw overtop. If yuh haven't noticed it's been a week of truly delicious food and I'm feeling so spoiled...
Let's talk jackfruit for a minute. It comes green or ripe in a can, either in water, brine, or syrup and can be found at any asian market, occasionally Whole Foods, and publix if you ask them nicely to please order you some. Let's be clear- for this recipe you want green jackfruit in water. It shreds like meat thats been marinating for hours in a crock pot and tastes, according to my brother, like BBQ pulled pork- at least in this recipe. Truthfully though I hate to say it tastes like that because I just get this horrid image of my beloved Mr. President and William in the backyard in all their cute glory and it's just too cruel to think about...
2 20-ounce cans green jackfruit in water
1 1/2 tablespoons brown sugar
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons refined coconut oil
3/4 cup BBQ sauce of your choice (double check the ingredients, some have milk in it. I know, strange place for diary to be lurking...)
2 cups slaw mixture of shredded cabbage and carrots or premade slaw mix from the grocery store*
1/2 ripe avocado
3/4 tablespoon maple syrup
1 lemon or lime, juice
Water to thin, if necessary
4 whole grain vegan GF buns*
*I used a broccoli slaw mix from publix, but trader joes has a great one also
*Quite frankly you don't need to serve this on a bun as it was so delicious by itself. If you're not super into having the extra carbs, ditch the bun completely.
Rinse, drain and dry jackfruit. Remove and discard the center "core" of the jackfruit- this is the triangular tip part. Place jackfruit in bowl and add the spices, toss to coat evenly.
In a large skilled over medium heat add the refined coconut oil, once hot add in the seasoned jackfruit and saute for 2-3 minutes.
Add in the BBQ sauce and a little water to thin it out to make a sauce. Stir and reduce the heat to low, simmer with a lid for 35 minutes, stirring occasionally. You can "shred" the jackfruit by using a fork to break it apart as it cooks down.
In the meantime, make the avocado slaw by whisking together the avocado, maple syrup, lime, and a dash of water if it's too thick. Toss the slaw mixture into the dressing and allow to marinate while the BBQ jackfruit is still simmering.
Finish the simmered jackfruit off by turning up the heat to medium high and sauteing for another 2-3 minutes, this allows for a little extra color and texture.
Place a generous amount of jackfruit over a bun and top with the slaw. Serve with some potato wedges if desired.
Recipe adapted from Minimalist Baker, makes roughly 4 sliders.
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