15-Minute Vegan BBQ Jackfruit

People have been singing jackfruit's praises for years now. If you've found yourself wondering what the hype's about, we're here to assure you: it's deserved with the right preparation!

Although grocery stories are seeing more ready-made, processed meals that feature this ingredient, we have a from-scratch recipe that's ridiculously easy to throw together. This sandwich is loaded with crisp, creamy coleslaw and tangy BBQ, making for a bite full of texture and flavor.

Once you try this Vegan BBQ Jackfruit, you'll be reluctant to go back to your old meat substitutes!

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• 2 14 oz cans jackfruit
• 4 Ezekiel buns or vegan buns of choice
• 3/4 cup vegan ketchup
• 1/3 cup vegan grape jelly
• 1/3 cup black coffee
• 2 teaspoons apple cider vinegar
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon fresh pepper
• 2 cups finely chopped green cabbage
• 2 cups finely chopped purple cabbage
• 2 large grated carrots
• 1 tablespoon apple cider vinegar
• 1/4 cup vegenaise
• 1/4 cup almond milk
• 1 teaspoon garlic powder
• 1/2 teaspoon sea salt
• 1 teaspoon sugar
• Cracked black or tricolor pepper (to taste)

1. Drain your canned jackfruit and set aside. In a medium saucepan over medium-low heat, add ketchup, grape jelly, coffee, and apple cider vinegar. With a whisk, stir ingredients until grape jelly has melted down and all are incorporated. Add chili powder, paprika, garlic powder, and pepper. Mixture should just cover the bottom of the pan and be lightly simmering. Add the two cans of jackfruit. Using two forks, shred the pieces apart further, then fold them into the sauce. Lower the heat and cover with a lid once evenly incorporated. Leave the jackfruit to heat through for about 7-10 minutes, returning to stir frequently.
2. While the jackfruit is heating through, prepare the slaw. In a large bowl, toss the finely-diced green and purple cabbage with grated carrots. In a small separate bowl, combine apple cider vinegar, vegenaise, almond milk, garlic powder, sea salt, and sugar. Pour over cabbage and carrot mixture and toss to evenly coat. Follow with a generous portion of fresh-cracked black pepper, then toss again and repeat. Finish with more sea salt to taste, if desired.
3. Toast the buns by lightly spraying the inside the tops and bottoms with olive oil spray, then placing them oiled-side-down on a stovetop griddle over medium heat, roughly 2 minutes on each side. Watch carefully so they don't burn!
4. When the buns are ready, divide the heated jackfruit among them. Top with a hefty scoop of coleslaw and follow with the top bun. Enjoy!

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