bbq jackfruit

These BBQ jackfruit sandwiches are the ultimate party dish. Prep the components ahead of time, and heat the jackfruit and assemble the sandwiches right before serving!

BBQ Jackfruit Sandwich

chipotle peppers + 2 tablespoons of sauce from a can of chipotles in adobo sauce

ketchup

apple cider vinegar

garlic

Dijon mustard

½ teaspoon smoked paprika

cumin

black pepper

olive oil

onion

sea salt

un-ripe jackfruit, drained

water

cabbage

cilantro

lime juice

Sea salt and black pepper

slider buns

Desired fixings: pickles (mustard, serrano peppers, etc.)

Make the BBQ sauce: In a food processor, blend the chipotle peppers, adobo sauce, ketchup, vinegar, garlic, mustard, paprika, cumin, and a few grinds of pepper until smooth. Set aside.

Prepare the jackfruit by pulling shredding the pieces with your hands (see photo), discarding any harder pieces of the core. In a large skillet, heat 1 tablespoon of olive oil to medium heat. Add the sliced onion and salt and cook, stirring occasionally, until soft, 8 to 10 minutes, turning down the heat as necessary. Next, add the shredded jackfruit and cook 5 minutes, stirring occasionally. If necessary, add a splash of water to keep it from sticking to the pan. Stir in the 1/2 cup water and half of the BBQ sauce. Turn the heat to low, cover, and let simmer for 20 minutes. Remove the cover and stir in half of the remaining BBQ sauce, reserving the rest for serving.

Make the slaw: In a medium-large bowl, combine the cabbage, cilantro, lime juice, olive oil, and pinches of salt and pepper.

Serve the sliders with the jackfruit, the remaining BBQ sauce, the slaw, and desired fixings.

Easy BBQ Jackfruit that is easy to make and a delicious meatless meal!

Easy BBQ Jackfruit

garlic powder

chili powder

salt

liquid smoke (optional)

paprika

brown sugar

bbq sauce

Drain and rinse the jackfruit and then lightly pat it dry. Cut off the core so that you&#8217;re only left with the outer parts that are the ones easy to shred. The core is the part that comes to a point (see photo above).

Place the jackfruit in a large bowl and lightly shred with 2 forks (we&#8217;ll shred it a bit more while it cooks). Mix in the garlic powder, chili powder, salt, liquid smoke, paprika, and brown sugar. Toss to fully coat the jackfruit.

Heat the oil in a large skillet over medium heat and once hot, add in the jackfruit. Cook for about 5 minutes to heat through, stirring often. As it cooks, break up the jackfruit more with the back of a wooden spoon or using the same forks.

Remove from the heat and stir in the bbq sauce.

I made this for my family and it was amazing!!! Everyone absolutely loved it! It was so flavorful but so easy to make. Thank you for sharing!

This had great flavor! Jackfruit in brine was the only option at my local store. I rinsed it a couple if times and dried it well. I used all the entire jackfruit since I don't like to waste food. I cut the core into smaller strips. It cooked on low in the crockpot with some bbq sauce for about 4.5 hours. Everything was tender, including the core. Extra sauce and cole slaw make it taste like a pulled pork sandwich.

Thank you so much for this amazing article. Keep up the good work. :)

https://content.jwplatform.com/videos/&rdquo;f45Ezugq&rdquo;.mp4

”BBQ

Delicious vegan lasagna with layers of juicy BBQ jackfruit, buttery bechamel sauce, and pasta! A quick and easy weeknight dinner the whole family will love!

BBQ Pulled Jackfruit Lasagna

tbsp oil

tbsp yellow mustard

soy sauce

tbsp coconut sugar

tsp smoked paprika

tsp cumin

tsp black pepper

almond milk (or your favorite plant-based milk)

tbsp potato starch

yeast

nutmeg

vegan butter

lasagna noodles

Heat the oil in a large non-stick skillet. Once hot, add the garlic and sauté for about 2 minutes.

In the meantime, cut off the hard core part of the jackfruit chunks and discard. Shred the jackfruit by squeezing it with your hands or with a fork.

Add the shredded jackfruit to the skillet and sauté for 1 more minute.

Add the ketchup, mustard, Worcestershire sauce, soy sauce, coconut sugar, smoked paprika, cumin, and ground black pepper. Stir to coat the jackfruit with the sauce.

Pour in the water and bring to a simmer. Let simmer uncovered for 5 minutes. Remove from heat and set aside.

BBQ Pulled Jackfruit

Add the almond milk, potato starch, nutritional yeast, salt, and nutmeg to a medium saucepan. Whisk to dissolve the potato starch.

Add the butter and heat over medium heat, whisking constantly until it comes to a boil and thickens, about 5 minutes. Once the milk has thickened, remove from heat.

Bechamel Sauce

Pre-heat oven to 350°F (175°C) and lightly grease a 9x7-inch baking dish.

Spread half of the BBQ jackfruit into an even layer in the baking dish.

Top with one layer of lasagna sheets, followed by half of the bechamel sauce. Spread the bechamel sauce into an even layer over the lasagna sheets.

Top with the remaining BBQ jackfruit, another layer of lasagna sheets, and finally spread the remaining bechamel sauce on top of the lasagna.

Bake uncovered for 25-30 minutes. Next, put under the broiler for a few minutes, or until the top of the lasagna is golden brown.

Remove from the oven and let cool a few minutes before serving. Top with chopped parsley or cilantro and enjoy! This lasagna will keep for up to 4 days in the refrigerator.

To Assemble

You won’t believe how meaty and tender this BBQ Jackfruit Pulled Pork really is! Jackfruit and barbecue sauce are cooked together on the stove, giving you an easy and smoky shredded meat copycat even carnivores will love.

BBQ Jackfruit Pulled Pork

green jackfruit,

sweet onion, diced

BBQ Sauce (store bought or homemade)

Sriracha sauce,

salt,

Recipe Vegan Coleslaw

Drain and rinse the jackfruit from the can. Rinse very well if your jackfruit was packed in brine. Chop off the hard center core portions, if desired(see photos in post above). I like the texture better with the tougher parts removed. Set aside.

Heat the olive oil in a large skillet over medium heat, then add the onion and cook for 3-4 minutes until translucent.

Add the jackfruit, BBQ sauce and 1/2 cup of water. Stir well to combine, then cover and simmer for 20 minutes on low-medium heat, stirring occasionally.

After 20 minutes, remove the lid and mash the jackfruit with a potato masher or two forks, to create a shredded texture so it resembled pulled pork. Add Sriracha hot sauce and salt to taste.

To finish, turn the heat up to high and cook for another 10 minutes, stirring frequently. This helps it dry up a bit and get blackened in some spots, which makes it extra tasty!

Remove from heat and serve on buns with Vegan Coleslaw. Enjoy!

A super easy Japanese inspired donburi bowl recipe with BBQ pulled jackfruit. A nutritious and quick to prepare rice bowl topped with a variety of rainbow vegetables and protein - perfect for using leftovers and as a lazy-night meal

Japanese Donburi bowl with BBQ pulled jackfruit

rice

eggs (I used Clarence Court Old Cotswold Legbar)

jackfruit (BBQ pulled

vegetables

The first thing you want to do is to prepare the rice for cooking. Begin by rinsing the rice to get rid of the excess starch. The best way to do this is to rinse it until the water becomes clear. You can do this in a bowl or through a colander. 

Leave the rice to soak in water for 30 mins ( then rinse again and drain after that time).

Meanwhile, as the rice soaks you can prepare the BBQ pulled jackfruit according to its recipe post if it's not already ready. I've included two variations in the recipe; one which is more 'saucy' and one that is drier and more crispy so you can choose your favourite. *

Once the rice has soaked then it's time to cook it. To cook 1.5 cups of rice, add 3 cups of water in the saucepan. Bring to a boil. As soon as it's boiling, cover and leave to simmer until all the water absorbs. Keep an eye on it so that it doesn't burn and stick to the bottom of the pan. The rice is ready when all the water absorbs and it becomes fluffy.

While the rice and jackfruit are cooking, prep the veggies. You can use a veggie shredder or mandoline slicer or even just chop them by hand to thinly slice them. Feel free to use your favourite veggies in place of any of my suggestions. I've kept all the veggies raw for this rice bowl but feel free to steam/boil/ fry any veggies you'd like including sweet potato or mushrooms.

Assembling your donburi bowl couldn't be much simpler. Start with a layer of rice at the bottom of the bowl and then simply top this with about 1 cup of vegetables along with the jackfruit. Sprinkle with sesame seeds. Add some coriander. 

I also like adding a fried egg. For that, just add a bit of oil to a frying pan, crack an egg open and fry for 2-3 minutes.

You can always top it with extra BBQ sauce for even more flavour. Or even serve this donburi bowl with some soy sauce. 

https://content.jwplatform.com/videos/rsHWtsRq.mp4

A nutritious and naturally colorful Japanese inspired donburi bowl with BBQ vegan pulled jackfruit. Very easy and quick to prepare and loaded with super healthy rainbow veggies.

BBQ pulled jackfruit Japanese Donburi bowl

Time to dig into this smoky, tangy Vegan BBQ Chicken Pizza topped with homemade vegan BBQ sauce, seasoned jackfruit, vibrant veggies, sweet pineapple chunks, and melty vegan cheddar cheese. This delicious plant-based pizza is perfect for any meal and packed with flavor!

Vegan BBQ Chicken Pizza

pizza crust (store-bought

tin Nature’s Charm BBQ jackfruit (200 grams)

red onion (thinly sliced)

red bell pepper (thinly sliced)

pineapple chunks (50 grams)

vegan cheddar cheese (shredded (100 grams))

tomato ketchup (200 grams)

tbsp apple cider vinegar

onion powder

Salt and black pepper

Fresh parsley or cilantro (chopped)

Preheat

Preheat your oven to 220°C (430°F). If you&#39;re using a pizza stone, place it in the oven now. This will ensure the stone is thoroughly heated, making for a crispier pizza crust.

Roll Out the Dough

On a floured surface, roll out your pizza dough to your desired thickness. Remember, the thickness of the dough will affect the baking time and final texture of your pizza.

Make the BBQ Sauce

Combine all the BBQ pizza sauce ingredients in a small saucepan and place it over medium heat. Stir the ingredients until they&#39;re well combined, then let the mixture simmer for 5-10 minutes. The sauce is ready when it has thickened. Let it cool slightly before using.

Top the Pizza

Spread a generous amount of the BBQ pizza sauce onto your rolled-out pizza dough, leaving a small border for the crust. Then, add your toppings, starting with the sliced red onion, bell pepper, BBQ jackfruit, and pineapple chunks. Finally, evenly distribute the shredded vegan cheese over everything.

Bake the Pizza

Carefully transfer your assembled pizza to the preheated oven (or onto your preheated pizza stone, if using). Bake for 10-15 minutes, or until you see that the crust is golden and the cheese is melted and bubbly.

Add Fresh Herbs

Once your pizza is baked, take it out of the oven and let it cool for a few minutes. Sprinkle your choice of fresh herbs on top for added flavor and aesthetic appeal.

Serve

Finally, slice your pizza, serve it, and enjoy your homemade vegan BBQ Jackfruit Pizza!

Top 7 bbq jackfruit recipes from across the web

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BBQ Jackfruit Sandwich

Easy BBQ Jackfruit

Easy BBQ Jackfruit

BBQ Pulled Jackfruit Lasagna

BBQ Jackfruit Pulled Pork

Japanese Donburi bowl with BBQ pull...

Top 7 bbq jackfruit recipes from across the web

The most viewed bbq jackfruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

BBQ Jackfruit Sandwich

Easy BBQ Jackfruit

Easy BBQ Jackfruit

BBQ Pulled Jackfruit Lasagna

BBQ Jackfruit Pulled Pork

Japanese Donburi bowl with BBQ pull...

The most viewed bbq jackfruit recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine