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Barbecue Slawpy Jacks

Photo: Caitlin Bensel; Styling: Blakeslee Giles, Audrey Davis

Active time 25 mins
Total time 25 mins
Yield

Serves 4 (serving size: 1 sandwich)

This hearty vegan entrée is essentially a cross between a sloppy Joe and a barbecue sandwich and a creative way for vegans to enjoy a traditionally meat-based classic. Be sure to use jackfruit canned in brine, not syrup. Jackfruit can be found at Asian markets and on Amazon. Serve with potato chips for crunch.

Ingredients

  • 2 (14-oz.) cans young jackfruit in brine, drained
  • 2 tablespoons canola oil
  • 2/3 cup barbecue sauce
  • 1 1/2 cups finely shredded green cabbage (from 1 small head)
  • 1 1/2 cups finely shredded red cabbage (from 1 small head)
  • 1/3 cup shredded carrot (from 1 medium)
  • 1/4 cup sliced scallions (about 2 scallions)
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons whole-grain Dijon mustard
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 hamburger buns, toasted

How to Make It

  1. Rinse jackfruit under cold running water; drain and pat dry with paper towels.

  2. Heat oil in a large skillet over medium-high. Add jackfruit, and stir to break up fruit. Cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Add barbecue sauce, and cook, stirring occasionally, until mixture begins to caramelize, about 2 minutes. Remove from heat.

  3. Toss together green cabbage, red cabbage, carrot, and scallions in a medium bowl. Whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper in a small bowl; drizzle over cabbage mixture, and toss until coated. Divide jackfruit mixture among bottoms of buns; top with slaw, and cover with tops of buns.