BBQ Jackfruit Sandwich
with Cilantro Slaw
Jackfruit is firm and chewy in texture and is a great meat substitute. We mash and shred ours to create a mouth watering bbq sammie. Be sure to grab some extra napkins!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
227 g
Jackfruit pieces
1 tsp
BBQ Seasoning
(Contains Mustard)
2 tbsp
BBQ Sauce
(Contains Sulphites, Mustard)
170 g
Coleslaw Cabbage Mix
2 tbsp
Mayonnaise
(Contains Egg, Sulphites, Mustard)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
2 unit
Burger Bun
(Contains Egg, Gluten, Milk)
10 g
Cilantro
56 g
Onion, chopped
Not included in your delivery
1 tbsp
Sugar*
1 tsp
Oil*
1 tbsp
Salt*
Nutrition Values
Utensils
Instructions
Preheat your broiler to high (to toast the buns).
Wash and dry all produce.* Drain and rinse the jackfruit. Pat the jackfruit dry with paper towels. In a medium bowl, add the jackfruit and BBQ seasoning. Using a potato masher, mash the jackfruit into smaller pieces.
Heat a medium non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil, then the onions. Cook, stirring occasionally, until softened, 2-3 min. Add the jackfruit mixture. Cook, stirring occasionally, until the BBQ seasoning is fragrant, 3-4 min.
Add the BBQ sauce and 3/4 cup water to the same pan with the jackfruit. Stir to coat. Cook, stirring occasionally, until the sauce has reduced slightly and the jackfruit is tender, 10-12 min.
Meanwhile, roughly chop the cilantro. In a large bowl, whisk together the mayo, 1 tbsp vinegar and 1 tsp sugar. Season with salt and pepper. Add the cilantro and coleslaw. Toss together.
Cut the buns in half and arrange them on a baking sheet cut-side up. Toast in the middle of the oven until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Divide the BBQ jackfruit between the bottom buns. Top with the cilantro slaw and the top bun. Serve any extra slaw on the side.
