BBQ’d Jackfruit Sliders

BBQ’d JACKFRUIT:

1 – 2 tbsp (15ml-30ml) olive oil 1 small jackfruit cut and cleaned (about 3 cups)

1 cup (250ml) vegan BBQ sauce 1 tbsp (15ml) brown sugar (for less sweetness reduce to ½ tbsp) 1 tsp (5ml) peri peri powder (or smoked paprika, add more for extra heat)

1 tsp (5ml) garlic powder

1 – 2 tbsp (15 -30ml) soy sauce ½ tsp (2.5ml) salt

½ tsp pepper

2/3 cups water (divided)

Peel, wash and roughly shred the jackfruit. Then steam for 5 minutes in a steamer. The jackfruit should be soft, but still firm.

In a medium bowl, toss in the shredded jackfruit, BBQ sauce, brown sugar, peri peri powder, garlic powder, soy sauce, salt and pepper.

Give this a nice good mix and let this marinate for 5 to 10 minutes.

Heat a large pan over medium heat. Once hot, add the oil and marinated jackfruit. Give it a good stir and cook for 5 minutes.

Add ½ cup of water for a further 15 to 20 minutes stirring every now and then, adding the balance of the water in between.

Cook until the jackfruit is soft and tender. Once cooked, remove and keep aside. For a tangy taste add more soy sauce.

COLESLAW:

2 cups cabbage finely shredded 1 carrot finely julienned

½ cup (125ml) vegan mayonnaise

Season with salt and pepper In a bowl, mix all the coleslaw ingredients together and keep aside.

SAMBALS:

2 large plum tomatoes washed and diced into small pieces ½ cup (125ml) onion finely chopped

¼ cup (60ml) fresh coriander leaves roughly chopped

1-2 green chillies finely sliced into rings

1 tbsp (15ml) vinegar Season with salt and pepper In a bowl, mix all the sambal ingredients together and keep aside.

FOR SERVING:

4 vegan buns of your choice, sliced into halves Fresh coriander leaves to garnish

Place a good serving of coleslaw on one half of the bun, followed by a generous amount of cooked jackfruit and top with a good spoonful amount of sambals. And there we go – the perfect jackfruit sliders .