Vegan Pulled Chicken Sandwich
Savor the bold flavors and irresistible texture of this Vegan Pulled Chicken Sandwich, a plant-based twist on a classic comfort food favorite. With young green jackfruit as the star ingredient, this recipe perfectly mimics the tender, juicy texture of pulled chicken while soaking up the smoky, tangy notes of barbecue sauce, soy sauce, and warming spices like smoked paprika and chili powder. This sandwich is layered with crisp lettuce, zesty pickles, and creamy vegan mayonnaise, all nestled in a toasted hamburger bun for the perfect bite. Quick to prep and deeply satisfying, it’s a fantastic option for vegans and non-vegans alike. Serve this crowd-pleasing dish at your next cookout, family dinner, or any occasion that calls for hearty, flavorful fare!
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Recipe Information
Ingredients
- 2 cans (each 14 oz) Canned young green jackfruit
- 2 tablespoons Olive oil
- 1 Medium onion, finely chopped
- 2 cloves Garlic, minced
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 2 tablespoons Soy sauce
- 1 cup Vegan barbecue sauce
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 4 Hamburger buns
- 4 Lettuce leaves
- 8 Sliced pickles
- 4 tablespoons Vegan mayonnaise
Instructions
Drain and rinse the canned jackfruit under cold water to remove the brine or syrup. Pat dry and cut the hard core from each jackfruit piece. Gently pull apart the jackfruit segments to mimic the texture of pulled chicken.
Heat olive oil in a large pan over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes.
Add the minced garlic to the pan and sauté for another 1-2 minutes until fragrant.
Stir in the smoked paprika, ground cumin, and chili powder and cook for 1 minute to toast the spices.
Add the prepared jackfruit to the pan and stir thoroughly to coat with the spices.
Pour the soy sauce, barbecue sauce, and apple cider vinegar into the pan and stir to combine. Reduce the heat to low and let it simmer uncovered for about 30 minutes, stirring occasionally, until the jackfruit is tender and has absorbed the flavors.
Season with salt and black pepper to taste.
Using a fork, shred any larger jackfruit pieces that haven’t broken down completely, creating a pull-apart texture.
Toast the hamburger buns lightly under a grill or in a toaster.
Assemble the sandwiches: Spread 1 tablespoon of vegan mayonnaise on each bottom bun, add a lettuce leaf, top with a generous portion of the pulled jackfruit, and layer on sliced pickles before placing the top bun.
Serve the sandwiches warm and enjoy your flavorful vegan meal!
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.5 g | 74% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 14 mg | 4% | |
| Sodium | 9257 mg | 402% | |
| Total Carbohydrate | 228.6 g | 83% | |
| Dietary Fiber | 75.1 g | 268% | |
| Total Sugars | 99.5 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 4778 mg | 102% | |
*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.
