BBQ Jackfruit Sandwich
Sandwiches
Meat Alternatives
Ingredients:
- 1 can (400 g / 14 oz) jackfruit
- 15 ml (1 tbsp) olive oil
- 160 g (1 medium) onion
- 12 g (4) garlic cloves
- 180 ml (¾ cup) BBQ sauce
- 2.5 g (1 tsp) chili powder
- 2.3 g (1 tsp) paprika
- 1.1 g (½ tsp) turmeric powder
- 0.5 g (¼ tsp) black pepper
- salt to your taste
Equipments:
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Pat the drained jackfruit as dry as possible before cooking — excess moisture keeps it from browning and absorbing the barbecue flavor properly.
Instructions:
- Prep the Jackfruit: Drain and rinse 1 can (400 g / 14 oz) jackfruit. Use your hands or a fork to shred the jackfruit into pulled, stringy pieces. Pat dry with paper towels.
- Sauté the Base: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium thinly sliced onion and cook for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 more minute.
- Spice and Cook: Add the shredded jackfruit to the skillet. Stir in 1 tsp chili powder, 1 tsp paprika, ½ tsp turmeric powder, ¼ tsp black pepper, and salt to taste. Cook for 5–7 minutes, stirring occasionally.
- Add BBQ Sauce: Pour in 180 ml (¾ cup) BBQ sauce and stir to coat evenly. Cook for a further 5–10 minutes, pressing the jackfruit with a spatula to shred further, until the sauce caramelizes and the edges get crispy.
- Serve: Pile onto buns, tacos, or rice bowls. Top with coleslaw, pickles, or your favorite toppings.
Notes: Use young green jackfruit in brine or water, not ripe jackfruit in syrup. Ripe jackfruit is too sweet and soft for this recipe. Drain and rinse jackfruit well, then shred each piece by pulling it apart with two forks before cooking.
Tips: Let the jackfruit cook undisturbed for 3–4 minutes before stirring for better caramelization and texture. Toast the buns for best texture contrast against the saucy filling.
Storage: The cooked jackfruit filling keeps in the refrigerator for up to 4 days or frozen for up to 2 months. Reheat on the stovetop or microwave.
Swaps: Jackfruit can be swapped for pulled mushrooms or lentils for a different texture. Any BBQ sauce works.
A few ingredients do most of the work in this recipe. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The chili powder adds a kick of heat that balances the other flavors.
BBQ Jackfruit Sandwich
Ingredients:
- 1 can (400 g / 14 oz) jackfruit
- 15 ml (1 tbsp) olive oil
- 160 g (1 medium) onion
- 12 g (4) garlic cloves
- 180 ml (¾ cup) BBQ sauce
- 2.5 g (1 tsp) chili powder
- 2.3 g (1 tsp) paprika
- 1.1 g (½ tsp) turmeric powder
- 0.5 g (¼ tsp) black pepper
- salt to your taste
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The olive oil brings fruity depth and helps carry the other flavors. The onion adds sweetness and depth as it cooks down. The garlic cloves builds a savory, aromatic base. The chili powder adds a kick of heat that balances the other flavors.
Prep:
Pat the drained jackfruit as dry as possible before cooking — excess moisture keeps it from browning and absorbing the barbecue flavor properly.
Instructions:
- Prep the Jackfruit: Drain and rinse 1 can (400 g / 14 oz) jackfruit. Use your hands or a fork to shred the jackfruit into pulled, stringy pieces. Pat dry with paper towels.
- Sauté the Base: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 medium thinly sliced onion and cook for 5 minutes until softened. Add 4 minced garlic cloves and cook for 1 more minute.
- Spice and Cook: Add the shredded jackfruit to the skillet. Stir in 1 tsp chili powder, 1 tsp paprika, ½ tsp turmeric powder, ¼ tsp black pepper, and salt to taste. Cook for 5–7 minutes, stirring occasionally.
- Add BBQ Sauce: Pour in 180 ml (¾ cup) BBQ sauce and stir to coat evenly. Cook for a further 5–10 minutes, pressing the jackfruit with a spatula to shred further, until the sauce caramelizes and the edges get crispy.
- Serve: Pile onto buns, tacos, or rice bowls. Top with coleslaw, pickles, or your favorite toppings.
