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