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These BBQ jackfruit sandwiches are everything I crave when I want smoky barbecue flavors without the heaviness of meat. The jackfruit turns ridiculously tender and soaks up all that sticky BBQ sauce, while the crisp pickled red cabbage keeps each bite bright and fresh. This is a favorite for easy vegan dinners or when I want to impress my friends with something satisfying and fun to eat.
When I first made this on a chilly Sunday, I could not believe how much it hit the spot. Every time I serve these, people ask for seconds and I never have leftovers.
Ingredients
- Young green jackfruit in brine: Choose firm jackfruit packed in brine for that pulled texture. Check labels to avoid syrup-packed jackfruit
- Olive oil: Adds richness and helps the veggies sauté smoothly. Go for extra virgin if you can
- Onion: Diced finely for an aromatic flavor base. Look for sweet or yellow onions for depth
- Garlic: Gives bold flavor and aroma. Use fresh cloves for the brightest taste
- Smoked paprika: This is what brings the smokiness. Try Spanish or Hungarian varieties for the best profile
- Ground cumin: Adds earthiness and a touch of warmth. Freshly ground spices are always more fragrant
- Black pepper: Gives gentle heat. Opt for freshly cracked
- BBQ sauce: The heart of the sandwich. Choose your favorite brand or homemade. Look for vegan if following a strict diet
- Red cabbage: Shredded thin for crunch. Pick a firm and vibrant head to ensure freshness
- Apple cider vinegar: Lends tang to the pickling. Use raw unfiltered vinegar for extra flavor
- Sugar: Balances the vinegar. Pick organic sugar for a subtle sweetness
- Salt: To taste. Use sea salt or kosher salt for better mineral content
- Hamburger buns: Soft and sturdy enough to hold the filling. Look for whole grain or gluten-free buns if needed
Step-by-Step Instructions
- Sauté the Aromatics:
- In a large skillet, warm olive oil over medium heat. Add the diced onion and let it cook for around eight minutes until it turns translucent and has a sweet fragrant aroma. Stir occasionally so nothing browns too quickly
- Build the Flavor Base:
- Add the minced garlic to the onion and let it cook for one more minute. Use a gentle stir to keep the garlic from burning. The goal is to build rich background flavor
- Transform the Jackfruit:
- Add the drained young green jackfruit into the skillet. Begin breaking up the chunks with a fork or spatula so it starts to resemble shredded meat. Let it cook for several minutes to allow some moisture to escape
- Spice It Up:
- Sprinkle smoked paprika, ground cumin, and black pepper generously over the jackfruit. Mix thoroughly so that each piece of jackfruit has a good coating. Let the mixture cook on medium for about six minutes as the flavors meld deeply
- Simmer in Sauce:
- Pour in the BBQ sauce and use your spatula to mix until all jackfruit is well coated. Turn the heat to low to gently simmer everything for about fifteen to twenty minutes. Stir every few minutes so that the bottom does not stick and the jackfruit turns super tender
- Make the Pickled Cabbage:
- While the jackfruit simmers, place shredded red cabbage into a mixing bowl. Add apple cider vinegar, sugar, and a pinch of salt. Toss everything together and let it sit at room temperature for at least ten minutes. If you can, give it a little longer for an even bigger tangy punch
- Assemble the Sandwiches:
- Split your hamburger buns and spoon a generous portion of BBQ jackfruit onto the bottom half. Top with a mound of pickled red cabbage. Place the other half of the bun over the top and press gently to hold it all together
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Storage tips
Store leftover BBQ jackfruit and pickled cabbage separately in airtight containers in the fridge. The jackfruit keeps well for up to four days. Warm it gently on the stove or microwave with a splash of water to prevent dryness. The cabbage actually gets better after a day as the flavors meld
Ingredient substitutions
If you cannot find jackfruit, try using shredded mushrooms or heart of palm for a similar pull-apart texture. Gluten-free folks can use their favorite gluten-free hamburger buns. For sweeter notes, add a little extra sugar or try a honey barbecue sauce if dietary preferences allow
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Serving suggestions
Pile your sandwich high alongside crispy sweet potato fries, a vinegary coleslaw, or even a scoop of baked beans. For gatherings, I lay out all the components for a build-your-own sandwich bar. My friends love adding sliced pickles or a slather of vegan mayo
Cultural and historical context
Jackfruit has roots in Asian cuisines, especially throughout South and Southeast Asia, but has exploded as a plant-based meat swap in American cooking in the last decade. The use of bright red pickled cabbage nods to traditional barbecue sides but lightens the dish for modern tastes
Common Questions
- → How do you prepare jackfruit for serving?
Drain and rinse young green jackfruit, then cook it in a skillet with spices. Shred with a fork for a pulled texture.
- → How is the pickled cabbage made?
Mix finely shredded red cabbage with apple cider vinegar, sugar, and salt, letting it sit for at least 10 minutes.
- → What can I serve alongside these sandwiches?
Pair them with sweet potato fries, a crisp green salad, or roasted vegetables for a balanced meal.
- → Are these sandwiches gluten-free?
The burger buns contain gluten. To make gluten-free, use suitable gluten-free buns instead.
- → Can I add more heat to the filling?
Yes, include chili powder or a splash of hot sauce in the jackfruit mixture for extra spiciness if desired.
- → How long does it take to prepare?
Total time is about 50 minutes, including preparation and cooking for both jackfruit and pickled cabbage.