Ingredients
1 (28 oz) can young green jackfruit in brine, drained and rinsed
1 small onion, finely chopped
3 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
2 tablespoons brown sugar
2 tablespoons olive oil
8 soft buns
1 cup shredded red cabbage (for slaw)
2 tablespoons diced red onion (pickled or fresh)
1 tablespoon Dijon mustard (optional, for buns)
4 green onions, sliced (for garnish)
Instructions
Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened, about 5 minutes.
Add drained jackfruit, breaking it into shreds with a fork or hands. Cook briefly to release moisture.
Stir in tomato paste, brown sugar, smoked paprika, and 4 oz vegetable broth. Bring to a simmer.
Reduce heat to low, cover, and simmer 20-25 minutes until jackfruit is tender and sauce thickens. Adjust seasoning if needed.
Toast buns lightly. Slather with Dijon mustard if desired. Pile in seasoned jackfruit, then layer with cabbage slaw and red onion.
Garnish with green onions and serve warm.
Notes
For smokiness, use vegan liquid smoke as an optional addition.
Jackfruit can be prepped and simmered up to 2 days ahead.
Substitute buns with sweet potato flatbreads for a gluten-free option.
Coleslaw can be made fresh with apple cider vinegar, olive oil, and a touch of maple syrup for tanginess.
- Prep Time: 15
- Cook Time: 40
- Category: Cozy Chicken
- Method: Simmering
- Cuisine: American
- Diet: Plant-based
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 18g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 62g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg