Vegan BBQ Chicken Sandwich
Satisfy your barbecue cravings with this irresistible Vegan BBQ Chicken Sandwich, featuring tender, shredded young jackfruit perfectly seasoned with smoked paprika and cayenne, then simmered in a rich, vegan BBQ sauce for maximum flavor. Topped with a refreshing, tangy homemade coleslaw made with vegan mayo, apple cider vinegar, and a hint of maple syrup, this sandwich strikes the perfect balance between smoky, spicy, and sweet. Nestled inside a soft, toasted vegan brioche bun and garnished with crunchy sliced pickles, this plant-based masterpiece is ideal for quick weeknight dinners or impressing guests at your next backyard gathering. Ready in just 45 minutes, it’s the ultimate indulgence for vegans and BBQ lovers alike!
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Recipe Information
Ingredients
- 2 cans (20 oz each) canned young green jackfruit
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1.5 cups BBQ sauce (vegan)
- 1 teaspoon smoked paprika
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon salt
- 2 cups coleslaw mix
- 0.5 cup vegan mayonnaise
- 1 tablespoon apple cider vinegar
- 1 teaspoon maple syrup
- 4 pieces vegan brioche buns
- 0.5 cup sliced pickles
Instructions
Drain and rinse the jackfruit thoroughly under cold water. Use your fingers or a fork to pull apart the jackfruit into shreds, discarding any seed pods if present.
Heat the olive oil in a large pan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Add the minced garlic to the onions and cook for an additional 1 minute, stirring frequently to prevent burning.
Add the shredded jackfruit to the pan along with the smoked paprika, cayenne pepper, and salt. Stir to combine evenly.
Pour the BBQ sauce over the jackfruit mixture, stirring thoroughly to coat all the pieces. Reduce heat to low and let the mixture simmer for about 15 minutes, allowing the sauce to thicken and the flavors to meld.
While the jackfruit is simmering, prepare the coleslaw by combining the coleslaw mix with vegan mayonnaise, apple cider vinegar, and maple syrup in a medium bowl. Stir until the slaw is well coated, then set aside.
Once the jackfruit is finished cooking, lightly toast the vegan brioche buns if desired.
Assemble the sandwiches by placing a generous portion of the BBQ jackfruit on the bottom half of each bun.
Top with a spoonful of the prepared coleslaw, followed by some sliced pickles.
Place the top half of the buns over the fillings, and serve your delicious Vegan BBQ Chicken Sandwiches immediately.
Nutrition Facts
Calories |
623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1813 mg | 79% | |
| Total Carbohydrate | 111.1 g | 40% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 53.6 g | ||
| Protein | 9.4 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 1889 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
