# Components:
→ Jackfruit Filling
01 - 2 cans (20 oz / 565 g each) young green jackfruit in brine or water, drained and rinsed
02 - 1 tablespoon olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon chili powder
08 - 1/2 teaspoon ground black pepper
09 - 1/4 teaspoon salt
10 - 1 cup (240 ml) vegan BBQ sauce
11 - 1/4 cup (60 ml) water
→ Coleslaw
12 - 2 cups (140 g) shredded green cabbage
13 - 1/2 cup (50 g) shredded carrots
14 - 2 tablespoons vegan mayonnaise
15 - 1 tablespoon apple cider vinegar
16 - 1/2 teaspoon maple syrup
17 - Salt and black pepper, to taste
→ For Serving
18 - 4 vegan burger buns
19 - Sliced pickles (optional)
# Directions:
01 - Remove cores and seeds from jackfruit pieces. Shred the jackfruit manually using hands or forks until it resembles pulled pork.
02 - Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3 to 4 minutes. Add minced garlic and sauté for an additional minute.
03 - Add shredded jackfruit, smoked paprika, ground cumin, chili powder, black pepper, and salt to the skillet. Cook for 3 to 4 minutes, stirring occasionally to combine flavors.
04 - Pour in vegan BBQ sauce and water. Stir well and simmer uncovered for 20 to 25 minutes, stirring occasionally, until jackfruit softens and sauce thickens.
05 - In a mixing bowl, combine shredded cabbage, carrots, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Toss thoroughly and set aside.
06 - Toast burger buns if desired. Place BBQ jackfruit on the bottom half of each bun, top with prepared coleslaw, add pickles if preferred, then cover with the top bun. Serve immediately.
