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.



  • 2 tbsp rapeseed or olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • ½ tsp ground cumin
  • 1 tbsp sriracha
  • 2 tbsp dark soy sauce
  • 1 tsp liquid smoke, (see notes below)
  • 100ml tomato ketchup
  • 1 tbsp soft dark brown sugar
  • 1 tbsp maple syrup
  • 1 tbsp balsamic vinegar
  • 400g tin cherry tomatoes


  • 60g kale, very finely sliced
  • 2 carrots, grated
  • 60g red cabbage, finely sliced
  • 4 spring onions, finely sliced
  • 100ml vegan mayonnaise
  • 2 tbsp apple cider vinegar
  • 4 tbsp Dijon mustard


  • 2 tbsp rapeseed or olive oil
  • 2 x 410g tins green jackfruit, drained and squeezed to release some moisture, (see notes below)
  • 12 vegan slider buns or small burger buns, halved and toasted
  • 4 tbsp vegan mayonnaise


  • 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.

  • 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.

  • 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.

  • 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 Green jackfruit is under-ripe cooked and tinned jackfruit – it’s available from large supermarkets.

Check out our best vegan recipes here.

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Richard Makin School Night Vegan Portrait
Richard MakinVegan columnist

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