BBQ Jackfruit Sandwiches with Avocado Slaw

Many call this the perfect vegan substitute for pulled pork. This simple 30-minute-to-make meal is designed to satisfy vegan and meat lovers alike.  The crunchy avocado slaw and roasted cashews add even more nutritional benefits, texture, and flavor.

Ingredients – serves 5

BBQ Jackfruit

2 20-ounce cans young green jackfruit in water (Not syrup or brine)

¼ cup BBQ seasoning (Make your own by combining 1 tsp paprika, 2 Tbsp. brown sugar, 1 tsp garlic powder, ½ tsp salt, ½ tsp pepper, ½ tsp chili powder.)

¾ cup vegan BBQ sauce, plus more for topping

Avocado Slaw

2 cups of shredded cabbage and carrots

½ ripe avocados

1 Tbsp. maple syrup

1 lemon or lime juiced

Salt and pepper to taste

Water to thin

Instructions

Rinse, drain, and thoroughly dry jackfruit.  Chop off the center “core” portion of the fruit and discard.  Place in a mixing bowl and set aside.

Mix together BBQ seasoning and add to jackfruit.  Toss to coat

Heat a large skillet over medium heat.  Once hot, add 1-2 Tbsp. oil of choice and seasoned jackfruit (use oil, as needed, if increasing batch size). Toss to coat and cook for 2-3 minutes to achieve some color.

Add BBQ sauce and thin with enough water to make a sauce.  Stir and reduce heat to low-medium and cook for about 20 minutes (up to 35 minutes on low for a deeper flavor).

Remove lid and stir occasionally.  Tip: for a finer texture use two forks to shred jackfruit as it cooks down.

Make the slaw by adding avocado, maple syrup, lemon juice, salt, and pepper to a small mixing bowl and whisk to combine.  Thin with water as necessary.  Add the cabbage and carrots and toss to combine.  Refrigerate until ready to serve.

Once the jackfruit has been properly simmered, turn up the heat to medium-high and cook for 2-3 more minutes to get more color/texture, and then remove from heat.

Place a generous portion of slaw on a bun bottom, top with BBQ jackfruit and roasted cashews. Serve with extra BBQ sauce.

Roast the cashews by tossing ½ cup of cashews in a bit of oil and sea salt.  Spread on a baking sheet.  Bake in a 350 oven for 10-12 minutes, or until fragrant and slightly brown.

Thanks to Dana at the www.minimalistbaker.com