These pulled jackfruit vegan sliders are a perfect plant-based alternative for casual gatherings and parties.
Jackfruit is seasoned and slow-cooked to create a tender, shredded texture similar to pulled meat.
The sliders are topped with a refreshing and crunchy vegan coleslaw to balance the flavors and add texture.
Why You’ll Love This Recipe
- Young green jackfruit mimics the texture of pulled meat when cooked and shredded, providing a satisfying mouthfeel.
- Slow cooking allows the jackfruit to absorb BBQ-like flavors deeply, enhancing taste and tenderness.
- The vegan coleslaw adds freshness and crunch, balancing the rich, savory jackfruit filling for a well-rounded bite.
Pulled Jackfruit Vegan Sliders with Crunchy Vegan Coleslaw
A delicious plant-based recipe featuring slow-cooked, seasoned jackfruit served on soft slider buns with fresh and crunchy vegan coleslaw.
- Prep time
- 15 minutes
- Cook time
- 45 minutes
- Servings
- 8
- Yield
- 8 sliders
Ingredients
- 2 (20-ounce) cans young green jackfruit in water or brine, drained and rinsed
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup barbecue sauce (check vegan-friendly)
- 1/2 cup vegetable broth
- 8 slider buns
- For the vegan coleslaw:
- 3 cups green cabbage, finely shredded
- 1 cup purple cabbage, finely shredded
- 1 medium carrot, grated
- 1/4 cup vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- Salt and pepper, to taste
Instructions
- Prepare the pulled jackfruit Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until softened, about 5 minutes. Add the drained and shredded jackfruit. Pour in barbecue sauce and vegetable broth. Stir well to combine. Reduce heat to low, cover, and let simmer for 30-40 minutes to allow flavors to meld, stirring occasionally. Ensure the jackfruit is heated through to at least 165°F (74°C) for food safety.
- Make the vegan coleslaw In a large bowl, combine green cabbage, purple cabbage, and grated carrot. In a small bowl, whisk together vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper. Pour dressing over the vegetables and toss thoroughly to combine.
- Assemble the sliders Warm the slider buns in a toaster or oven. Spoon the pulled jackfruit mixture onto the bottom half of each bun. Top with a generous helping of vegan coleslaw. Cover with the bun tops and serve immediately.
Helpful Tips
- Ensure the jackfruit is young green jackfruit packed in water or brine, not ripe or in syrup, for the best texture.
- Check that your barbecue sauce and mayonnaise are labeled vegan if strictly avoiding animal products.
- Cook the jackfruit mixture until it is steaming hot throughout, reaching a minimum internal temperature of 165°F (74°C) for food safety.
- Leftover pulled jackfruit can be refrigerated within two hours of cooking and consumed within 3-4 days.
Storage and Make-Ahead
Store leftover pulled jackfruit and coleslaw separately in airtight containers in the refrigerator for up to 4 days.
Reheat the jackfruit gently on the stovetop or in the microwave until hot throughout (165°F/74°C internal temperature).
Do not store assembled sliders as the coleslaw can make the buns soggy.
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, use gluten-free slider buns to make the recipe gluten-free.
Is canned jackfruit nutritious?
Young green jackfruit is low in calories and a good source of fiber, making it a healthy plant-based choice.
Can I prepare the coleslaw in advance?
Yes, prepare the coleslaw up to a day ahead and store it refrigerated in an airtight container for best freshness.
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