Try these vegan jackfruit sliders, then check out our BBQ jackfruit burger,  vegan black bean burger, veggie burger, and more vegetarian burger recipes.
This recipe comes from Richard Makin aka School Night Vegan. Check out his expert guide to cooking with vegan ingredients here, including his vegan mayonnaise recipe.
Ingredients
BBQ SAUCE
- rapeseed or olive oil 2 tbsp
- onion 1, finely chopped
- garlic 2 cloves, crushed
- ground cumin ½ tsp
- sriracha 1 tbsp
- dark soy sauce 2 tbsp
- liquid smoke 1 tsp, (see notes below)
- tomato ketchup 100ml
- soft dark brown sugar 1 tbsp
- maple syrup 1 tbsp
- balsamic vinegar 1 tbsp
- cherry tomatoes 400g tin
MUSTARD SLAW
- kale 60g, very finely sliced
- carrots 2, grated
- red cabbage 60g, finely sliced
- spring onions 4, finely sliced
- vegan mayonnaise 100ml
- apple cider vinegar 2 tbsp
- Dijon mustard 4 tbsp
TO SERVE
- rapeseed or olive oil 2 tbsp
- green jackfruit 2 x 410g tins, drained and squeezed to release some moisture, (see notes below)
- vegan slider buns or small burger buns 12, halved and toasted
- vegan mayonnaise 4 tbsp
Method
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Step 1
To make the BBQ sauce, heat the oil in a pan over a medium heat, then fry the onion for a few minutes until it begins to turn translucent. Add the garlic and fry for a minute more. Add all the remaining sauce ingredients and stir to combine. Cover, reduce the heat to a simmer and cook for 7-10 minutes or until all the tomatoes have burst and the sauce has reduced. Remove from the heat and allow to cool fully before blending in a food processor to a smooth, glossy sauce.
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Step 2
For the mustard slaw, mix together all the ingredients with a pinch of salt and good grind of black pepper in a large bowl.
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Step 3
To prepare the jackfruit, heat the oil in a medium pan over a high heat and fry the chunks of jackfruit for 5 minutes or until they start to char on the outsides. Reduce the heat to low and, using two forks, pull apart the jackfruit – it should look fibrous and meaty. Add 1/2 the BBQ sauce and stir to combine. Cook for 5 minutes or until the sauce is simmering and the jackfruit is well coated. Remove from the heat and, using the back of a fork, gently mash the jackfruit until most of the large chunks are gone and it resembles pulled pork.
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Step 4
Halve the buns and spread 1 tsp of vegan mayo on each. Add a heaped spoon of the pulled jackfruit, topped with the BBQ sauce and some slaw.
Liquid smoke is a flavouring, available in large supermarkets and at souschef.co.uk. Green jackfruit is under-ripe cooked and tinned jackfruit – it’s available from large supermarkets.
Check out our best vegan recipes here.
Nutritional Information
- Kcals 181
- Fat 10.5g
- Saturates 0.7g
- Carbs 19.3g
- Sugars 17.9g
- Fibre 1.6g
- Protein 1.7g
- Salt 1.2g
