Vegetarian Classic Roast Pork Sandwich
Experience an irresistible twist on a beloved classic with this Vegetarian Classic Roast Pork Sandwich, a plant-based triumph that’s as satisfying as the original. Made with tender, shredded young green jackfruit, this recipe expertly mimics the texture and smoky flavor of pulled pork, thanks to a bold marinade of soy sauce, liquid smoke, maple syrup, and spices like smoked paprika and garlic powder. Roasted to caramelized perfection, the jackfruit is nestled in a toasted baguette alongside crisp lettuce, juicy tomatoes, tangy pickles, and a generous smear of creamy Dijon mustard. Ready in under an hour and perfect for lunch or dinner, this vegan-friendly sandwich delivers bold flavor, wholesome ingredients, and a guilt-free indulgence that even meat lovers will adore.
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Recipe Information
Ingredients
- 2 cans (20 oz each) young green jackfruit (canned)
- 2 tablespoons soy sauce
- 1 teaspoon liquid smoke
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 0.5 teaspoon rock salt
- 1 large baguette
- 4 tablespoons Dijon mustard
- 4 leaves lettuce leaves
- 1 large tomato
- 4 slices pickles
Instructions
Drain and rinse the young green jackfruit well. Using your fingers or a fork, shred the jackfruit to resemble pulled pork.
In a medium bowl, combine the soy sauce, liquid smoke, maple syrup, olive oil, garlic powder, onion powder, smoked paprika, black pepper, and rock salt. Stir well to make the marinade.
Add the shredded jackfruit to the marinade, ensuring it is well coated. Let it sit for at least 15 minutes to absorb the flavors.
Preheat the oven to 375°F (190°C). Spread the marinated jackfruit evenly on a baking tray lined with parchment paper.
Bake for 25-30 minutes, stirring halfway through, until the jackfruit is slightly crispy at the edges and caramelized.
While the jackfruit is roasting, slice the baguette into four equal parts and then slice each part horizontally. Toast lightly if desired.
Spread a generous amount of Dijon mustard on the inner sides of the baguette slices.
Layer lettuce, tomato slices, and pickles on the bottom half of each baguette slice.
Once the jackfruit is done, add a portion onto each sandwich.
Close the sandwich with the top slice of the baguette and serve immediately.
Nutrition Facts
Calories |
1444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.0 g | 63% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7882 mg | 343% | |
| Total Carbohydrate | 210.2 g | 76% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 45.1 g | ||
| Protein | 41.9 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1183 mg | 25% | |
*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.
