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A Vegan BBQ Pulled Jackfruit Sandwich topped with purple cabbage slaw sits on a wooden board, with parchment paper underneath.

Vegan BBQ Pulled Jackfruit Sandwiches

Nothing scratches my BBQ itch quite like these Vegan BBQ Pulled Jackfruit Sandwiches when I want something smoky, saucy, and seriously satisfying. The jackfruit is tender and coated in rich, sticky BBQ sauce, and the cool, creamy slaw on top adds just enough crunch and tang against all that bold, saucy filling. I serve them at cookouts, family dinners, and game day spreads because they're hearty, crowd-pleasing, and gone before you know it. Leftover filling keeps well in the fridge for up to 4 days and reheats really well on the stove.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner, Lunch, Main Course
Cuisine: American
Keyword: Vegan BBQ Pulled Jackfruit Sandwiches
Servings: 4
Calories: 346kcal
Author: Mandy Applegate

Ingredients

For the Jackfruit Filling

  • 1 can young green jackfruit in brine or water drained and rinsed
  • 1 cup BBQ sauce
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt to taste
  • Black pepper to taste

For the Coleslaw Salad

  • 1 cup coleslaw mix
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • 1/2 teaspoon cumin optional

To Serve

  • 4 bread buns

Instructions

  • Drain and rinse the jackfruit to remove any brine. Remove the core and shred the pieces with a fork or using your hands.
    1 can young green jackfruit in brine or water
  • Heat olive oil in a pan over medium heat. Add the jackfruit, smoked paprika, garlic powder, onion powder, salt, and pepper. Cook for 5–7 minutes, stirring occasionally.
    1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, Salt, Black pepper
  • Stir in the BBQ sauce and simmer for 10–15 minutes, until the jackfruit is tender and well coated. Add water if necessary.
    1 cup BBQ sauce
  • Assemble and Serve
  • Mix the coleslaw ingredients and season to taste. Toast the buns if desired.
    1 cup coleslaw mix, 1/4 cup vegan mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon maple syrup, 1/2 teaspoon cumin, 4 bread buns
  • Assemble the sandwiches with BBQ jackfruit and slaw. Serve immediately.

Notes

I've made these sandwiches plenty of times, so here are my best tips for getting them just right.
  • Shred it well: Take the time to remove the tough core and pull the jackfruit into thin strands so it soaks up the sauce and gets that pulled-pork texture.
  • Toast your spices: Cook the jackfruit with the smoked paprika, garlic powder, and onion powder for the full 5 to 7 minutes so the spices bloom before the sauce goes in.
  • Simmer low and slow: Let the jackfruit simmer in the BBQ sauce for the full 10 to 15 minutes, adding a splash of water if it dries out, so it turns tender and well coated.
  • Taste as you go: Season the filling and the slaw to taste, since BBQ sauces vary a lot in sweetness and salt.
  • Toast your buns: Toasting the buns keeps them from going soggy under all that saucy jackfruit.
  • Freeze it smart: Cool the filling completely and freeze it flat in a zip-top bag so it stacks neatly and thaws fast when you want sandwiches in a hurry.

Nutrition

Calories: 346kcal | Carbohydrates: 50g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 821mg | Potassium: 225mg | Fiber: 3g | Sugar: 28g | Vitamin A: 427IU | Vitamin C: 7mg | Calcium: 62mg | Iron: 2mg
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