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BBQ sandwich and fries

BBQ Jackfruit Sandwich with Vegan Coleslaw

  • Author: Liz Madsen
  • Total Time: 15 minutes
  • Yield: 6 sandwiches 1x
  • Diet: Vegan


Bursting with flavor, this easy and quick BBQ Jackfruit Sandwich with Vegan Coleslaw is a great family lunch, dinner, or outdoor gathering.



BBQ Jackfruit

  • 1 medium red or sweet onion, thinly sliced, optional
  • 2 - 20 ounce (567g) cans young jackfruit (see note 1)
  • 19.5 ounces (553g) vegan BBQ sauce, homemade or store bought
  • 1 teaspoon smoked paprika, optional
  • ⅔ cup water
  • ¼ cup orange juice, optional (see note 3)
  • 6 buns or 12 slices of bread (use gluten-free if needed)

Vegan coleslaw

  • 1-2 bags coleslaw veggie mix OR 3-4 cups shredded cabbage and 1-2 cups shredded carrots
  • ¾ cup fresh parsley leaves, chopped
  • 2 cups vegan mayo, homemade or store bought
  • 3-4 tablespoons apple cider vinegar
  • ½ teaspoon celery seed
  • 1 tablespoon agave


  1. Prep jackfruit: Rinse it really well if it comes in brine, then lightly shred it with your fingers or two forks. Don’t shred it too much or the pulled jackfruit won’t have much texture. Discard any seeds--while they are edible, they don’t cook down as quickly and can be unpleasant in the finished product.
  2. Saute onions: Start by sauteing the onions (if using) in a large nonstick pot on medium high heat. If you cook with oil, feel free to use that here. I usually just splash a little water in, a tablespoon at a time, to keep the onions from sticking.
  3. Add jackfruit: Throw in the jackfruit and the smoked paprika, stir well and cook for one minute.
  4. Add BBQ sauce and cook down: Now add the water and half of the BBQ sauce and stir well. Keep the burner on medium high. Set a timer for 10 minutes and stir occasionally.
  5. Make the coleslaw: If you are cutting your own veggies, thinly slice the cabbage and julienne or matchstick cut the carrots (or you can grate them on the largest setting on a box grater). Mix in a large bowl. Then mix vegan mayo with the celery seed, vinegar, and agave in a small bowl and then add to the cabbage mixture and toss it with two large spoons. Then mix in chopped parsley, taste, and adjust flavors if necessary.
  6. Prep the buns: Either toast them or cook them in a nonstick skillet. You may choose to spread a little vegan butter on the inside and lay them in the pan so they brown nicely.
  7. Add the OJ: When the timer gets to about 3 minutes left, add the orange juice and stir it in. Let cook just a little longer.
  8. Last step: Now add the rest of the BBQ sauce, cook for 1-2 minutes to let it come to the right temperature, and remove from heat.
  9. Assemble: Place the bottom bun on a plate, then scoop a generous amount of BBQ jackfruit onto the bun. Add a big spoonful of vegan coleslaw on top if, then add a few pickles if you wish. Finally add the top part of the bun and serve immediately. You may choose to serve with sandwich picks if you like (it looks kinda fancy but also helps keep it together while you eat.
  10. Store: Refrigerate each component separately. Each should last 3-4 days in their own containers.


  • Note 1: Use young/unripe/green jackfruit that usually comes in a can or sometimes in a vacuum sealed package. You can buy young jackfruit online, or find it in stores like Trader Joe’s, some health food stores, and often in Asian markets. Do not use fresh ripe jackfruit as it’s very sweet and won’t have the same flavors.
  • Note 2: Use any BBQ sauce that you like here. If you’re vegan, beware that many store-bought BBQ sauces have honey or other non-vegan ingredients. I usually just make my own BBQ sauce since it doesn’t take very long.
  • Note 3: The orange juice brightens up the flavors and pairs beautifully with just about any BBQ sauce.
  • Cook Time: 15 minutes
  • Category: Entree, Appetizer
  • Method: Stove top
  • Cuisine: American

Keywords: Vegan, Oil-Free, Gluten-Free, Nut-Free, Refined Sugar-Free, Can Be Soy-Free, BBQ Jackfruit Sandwich, Vegan Coleslaw