BBQ Jackfruit Sliders Vegan (Printable)

Smoky, tender jackfruit sliders with tangy BBQ sauce and fresh coleslaw for flavorful, plant-based bites.

# What You Need:

→ Jackfruit Filling

01 - 2 cans (40 oz) young green jackfruit in brine or water, drained and rinsed
02 - 15 ml olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 120 ml vegan barbecue sauce
06 - 15 ml tomato paste
07 - 5 ml smoked paprika
08 - 2.5 ml ground cumin
09 - 2.5 ml chili powder
10 - 1.25 ml black pepper
11 - 2.5 ml salt, or to taste

→ Sliders

12 - 6 small vegan slider buns
13 - 80 g coleslaw mix (pre-shredded or homemade)
14 - 30 ml vegan mayonnaise
15 - 5 ml apple cider vinegar
16 - 2.5 ml maple syrup
17 - Salt and pepper, to taste

# How to Make It:

01 - In a bowl, mix coleslaw mix, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper until well combined. Cover and refrigerate until use.
02 - Using your hands or two forks, shred the jackfruit pieces, removing any tough core or seeds.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion until soft and translucent, about 3 to 4 minutes. Add garlic and cook for 1 minute more.
04 - Add shredded jackfruit, smoked paprika, cumin, chili powder, black pepper, and salt to the skillet, stirring to evenly coat the jackfruit.
05 - Add tomato paste and barbecue sauce. Stir thoroughly, reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
06 - Uncover and cook for an additional 5 to 10 minutes to evaporate excess liquid and concentrate flavors.
07 - Optionally toast slider buns. Spoon generous portions of jackfruit filling onto each bun and top with coleslaw.
08 - Serve sliders immediately while warm for best flavor and texture.

# Expert Advice:

01 -
  • It fools even the most devoted carnivores at potlucks without any awkward explanations.
  • The jackfruit soaks up smoky barbecue sauce like a sponge, giving you that sticky fingered satisfaction.
  • You can prep the whole thing in under an hour and still have time to make sides.
02 -
  • Rinsing the jackfruit well is critical or you will taste the brine and wonder why your sliders taste like the ocean.
  • Do not skip the simmering step. The jackfruit needs time to break down and absorb all that smoky sweetness.
  • Toasting the buns protects them from getting soggy, especially if you are serving a crowd and the sliders sit for a few minutes.
03 -
  • Press the rinsed jackfruit gently with paper towels before shredding to remove excess moisture and help it crisp up.
  • Taste your barbecue sauce before adding it. If it is too sweet, balance it with a splash of apple cider vinegar or a squeeze of lime.
  • Let the jackfruit rest for five minutes after cooking so the flavors settle and the texture firms up just a bit.
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