Barbecue jackfruit sandwich

2 to 4 servings

Makes: For the jackfruit:

1 can young green jackfruit in water (not syrup or brine), drained

2 tablespoons plant-based butter

1 large onion, sliced thinly

Salt

Pepper

¼ cup ketchup

2 tablespoons brown sugar

2 tablespoons cider vinegar

1 tablespoon yellow mustard

½ teaspoon vegan Worcestershire

½ cup water

For the coleslaw:

2 cups thinly sliced green cabbage 1 carrot, grated

¼ cup vegan mayonnaise 1 tablespoon cider vinegar 2 teaspoons maple syrup

Salt

For the sandwich:

2 large or 4 small buns

1. Place drained jackfruit in a colander, rinse under cold water, then working in chucks, squeeze dry to remove most of the water. Place jackfruit on a cutting board and pull apart the flesh from the core. The cores and seed pods can be roughly chopped. Set aside.

2. Heat a large frying pan over medium heat. Add butter, onions and ½ teaspoon salt. Cook and stir until the onion softens and begins to brown.

3. Add jackfruit, ½ teaspoon salt and ¼ teaspoon pepper. Cook and stir for 1-2 minutes.

4. Add ketchup, brown sugar, cider vinegar, mustard, Worcestershire and water. Cook and stir for 10 to 15 minutes, or until the mixture has thickened.

5. Meanwhile, combine cabbage, carrot, mayonnaise, cider vinegar, maple syrup and ¼ teaspoon salt in a bowl. Stir to combine. Set aside.

6. Once the jackfruit has reduced, turn up the heat to medium-high and cook for 1 to 2 minutes longer for color. Remove from heat.

7. Divide the coleslaw on the bottom of 2 to 4 buns, top with jackfruit. Serve.

Recipe note: To save time, replace ketchup, brown sugar, cider vinegar and Worcestershire with ½ cup of barbecue sauce.