Vegan Classic Roast Pork Sandwich
Experience the bold flavors of this Vegan Classic Roast Pork Sandwich, a plant-based twist on a traditional deli favorite. Featuring tender young green jackfruit shredded to mimic the texture of pulled pork, this recipe is seasoned with smoky paprika, garlic, onion powder, and a touch of liquid smoke for authentic depth. Soy sauce adds a savory umami kick, while fresh toppings like shredded lettuce, juicy sliced tomatoes, and tangy pickled jalapeños round out the vibrant profile. Nestled in toasted vegan bread rolls layered with creamy vegan mayo, this sandwich delivers indulgent satisfaction without meat. Perfect for lunch, dinner, or game day spreads, it’s a must-try for vegans and omnivores alike craving bold, hearty comfort food!
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Recipe Information
Ingredients
- 2 cans (20 oz each) Young green jackfruit in brine or water
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 3 tablespoons Soy sauce
- 1 teaspoon Liquid smoke
- 4 pieces Vegan bread rolls
- 4 tablespoons Vegan mayonnaise
- 1 cup Shredded lettuce
- 1 cup Sliced tomatoes
- 1 cup Pickled jalapeños
Instructions
Drain and rinse the jackfruit thoroughly. Using your fingers or a fork, shred the jackfruit until it resembles pulled pork.
In a large skillet, heat the olive oil over medium heat. Add the shredded jackfruit, garlic powder, onion powder, smoked paprika, and ground cumin. Stir to coat the jackfruit with the spices.
Add soy sauce and liquid smoke to the skillet. Stir well to combine, then reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally, until most of the liquid has evaporated and the jackfruit has absorbed the flavors.
While the jackfruit cooks, preheat your oven to 350°F (175°C).
Slice the vegan bread rolls in half and toast them lightly in the oven for about 5 minutes until golden brown.
Spread a tablespoon of vegan mayonnaise on the bottom half of each toasted roll.
Layer the cooked jackfruit evenly on the bottom halves of the rolls.
Top the jackfruit with shredded lettuce, sliced tomatoes, and pickled jalapeños.
Close the sandwich with the top half of the roll, press down gently, and slice in half if desired. Serve immediately.
Nutrition Facts
Calories |
1651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.3 g | 63% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 7998 mg | 348% | |
| Total Carbohydrate | 277.4 g | 101% | |
| Dietary Fiber | 46.0 g | 164% | |
| Total Sugars | 40.8 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 456 mg | 35% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3738 mg | 80% | |
*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.
