BBQ Jackfruit Sandwiches 4.000

Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Weeknight Vegetarian Apr 21, 2019

Unripe jackfruit has a texture akin to pulled pork, which has made it a darling among vegan cooks and eaters. Here, it gets combined with store-bought barbecue sauce and piled onto buns with an easy cabbage slaw that gets extra crunch (and protein) from roasted peanuts. Look for unripe (sometimes labeled young or green) jackfruit in water or brine, not sugar syrup, at Asian markets and supermarkets with large selections of vegan products, such as Whole Foods Market.


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Tested size: 4 servings

  • 2 14-ounce cans green jackfruit in brine (not syrup), such as Native Forest brand
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon Spanish smoked paprika (optional)
  • 1 cup vegan barbecue sauce
  • 3 cups thinly shredded green cabbage
  • 1/2 cup chopped roasted unsalted peanuts
  • 1 garlic clove, finely chopped
  • 3 tablespoons vegan mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1/4 teaspoon kosher salt
  • Pinch freshly ground black pepper
  • 4 hamburger buns, lightly toasted


Drain and rinse the jackfruit. Pick out and discard any seeds. Using a fork or your fingers, shred the jackfruit.

Pour the oil into a large skillet over medium heat. When it shimmers, add the jackfruit and cook until its moisture evaporates and the jackfruit starts to lightly brown, 5 minutes. Stir in the smoked paprika, if using, and cook until fragrant, 1 minute. Stir in the barbecue sauce and cook until the sauce thickens and reduces, 4 minutes.

To make the slaw, in a mixing bowl combine the shredded cabbage, peanuts, garlic, mayo, vinegar, salt and pepper and toss to evenly coat the cabbage.

Divide the sauced jackfruit among the buns and top with the slaw. Serve while hot.

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Recipe Source

Adapted from a recipe by Amber St. Peter in "The Ultimate Vegan Cookbook" (Page Street Publishing Co., 2018).

Tested by Joe Yonan.

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