BBQ Jackfruit Sandwich

Chef Jennifer Murdock

King + Bannatyne

Cinnamon spiced pineapple balances the piquancy of cola flavoured jackfruit “meat”.

Ingredients

Rub

1/4 cup brown sugar

1/4 cup smoked paprika

1/4 cup garlic powder

1/4 cup salt

1 Tbsp chili powder

1 Tbsp caraway

1 Tbsp  black peppercorns

1 Tbsp  yellow mustard seeds

1 Tbsp coriander seeds

1 tsp cumin seeds

2-3, 500ml cans young green jackfruit

Vegan Jalapeno Pineapple Coleslaw

1 jalapeno, cut lengthwise in half, seeds removed

1/4 pineapple, cored and cut into rings

cinnamon

brown sugar

Vegan Dressing

1/4 cup aquafaba

1 Tbsp  apple cider vinegar

1 tsp lemon juice

1 tsp dijon

1 tsp salt

1 tsp sugar

1 cup oil

Slaw Mix

1/2 cabbage, thinly sliced

1/4 red cabbage, thinly sliced

1-2 carrots, julienned

Cola BBQ Sauce

1 cup cola

1/2 cup ketchup

2 Tbsp  apple cider vinegar

1 tsp sriracha

1/4 cup molasses

Method

Rub

1.  Toast black peppercorns, mustard seeds, coriander seeds, cumin seeds, and caraway in oven at 325°F for 8 minutes.
2.  Mix with remaining ingredients, breaking up any brown sugar clumps.
3.  Toss with jackfruit. Lay on roasting pan in single layer. Roast at 375°F for 12-15 minutes. 

Vegan Jalapeno Pineapple Coleslaw

1.  Roast  jalapeno flesh side down at 500°F  for 5 mins. Cool. Rough chop into smaller pieces.
2.  Rub pineapple rings with cinnamon and brown sugar until coated. Roast at 325°F for 15 mins. Let cool. Rough chop into smaller pieces.
3.  Add aquafaba, vinegar, lemon juice, dijon, salt and sugar to bowl of food processor. Slowly mix in oil until emulsified. Add chopped jalapeno and pineapple. Blitz until smooth.
4.  Toss with slaw mix to coat.

Cola BBQ Sauce

Heat over medium low heat until bubbly. 

Sandwich Assembly

1.  Add all components to the bottom of the bun in the following order; jackfruit, bbq sauce, dressed vegan slaw, and pineapple ring.
2.  Cover bun top loosely.

Yield 4-5 Sandwiches