Pretzel Bun Sweet Barbecue Jackfruit and Coleslaw
This dish is super fun, delicious and easy to make! All you need are simple ingredients and the wonderful sauce and slaw that will be added and BOOM… all of your family will enjoy! So, today, meet your new summer staple for cook-out & parties. With a special twist of sweetness, even if they are not plant-based or vegan, they will be hard press to turn away from this jackfruit masterpiece!
Jackfruit, is so versatile, either fresh or canned, it is an amazing plant that can be used as a substitute for meat (pulled pork), in sandwiches, pizza, stir-fry bowls and anything else you can think of. With the right seasoning and flavors, you will be wonderfully surprised!
Ingredients
- 2 tablespoons vegetable broth
- 1 small yellow onion sliced
- 1-2 small bell peppers red and orange
- 4 cloves garlic minced
- 1 ¼ teaspoons salt or salt-free seasoning
- 1 ½ teaspoons pepper
- 20 oz young green jackfruit 3 cans, in water
- ½ teaspoons chili powder
- ½ teaspoon onion powder
- 1 ½ teaspoons cumin
- 1 ½ teaspoons liquid smoke
- 1 ½ teaspoons of smoked paprika
- 1 ½ cups vegetable broth
- 1 ¼ cups barbecue sauce
- For coleslaw:
- 3 cups green cabbage chopped
- 3 cups red cabbage chopped
- 1 cup carrot shredded
- ¾ cup vegan mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 packages of pretzel buns
- Toppings/Sauces:
- Vegan Mayo Dijon Mustard, Rainbow Chard, O’nita Lee Strawberry, Kiwi & Mint Jam
- Baked Sweet Potatoes Fries:
- 3 to 4 medium to large sweet potatoes
- 1 ¼ teaspoons salt or salt-free seasoning
- 1 ½ teaspoons pepper
- ½ teaspoon onion powder
- 1 ½ teaspoons cumin
- 1 ½ teaspoons of smoked paprika
- 2-3 tablespoons of vegetable broth or use oil if you so choose-optional
Instructions
- Preparation for the Jackfruit:
- Drain and rinse the jackfruit, then cut into smaller pieces, removing the core (or use the blender)
- In a bowl, mix vegetable broth and bell peppers and onions.
- Add the garlic, salt, and pepper, and cook for 2-3 minutes, until the garlic is fragrant. Add the chopped (shredded) jackfruit, chili powder, paprika, cumin, and liquid smoke, and all other remaining ingredients, mix well.
- Preheat the oven to 400ºF (200ºC). Line a baking sheet with parchment paper.
- Mash the jackfruit with potato masher or a couple of forks, until it looks pulled or shredded or simply spread evenly.
- Transfer the jackfruit to the baking sheet and spread in an even layer.
- Bake for 25 minutes, until the jackfruit is slightly browned and crispy.
- Preparation for the Coleslaw:
- Make the coleslaw: add green and red cabbage and carrots to a large bowl. In a small liquid measuring cup, combine the mayo, mustard, apple cider vinegar, salt, and pepper,
- and mix until creamy. Pour the dressing over the vegetables and toss the coleslaw until the dressing is well-distributed. Set aside and allow to chill in the refrigerator.
- Preparation for the Jackfruit (In the oven 2nd time):
- Remove the jackfruit from the oven, and pour the BBQ sauce over. Mix well.
- Return to the oven, and bake for another 12-15 minutes or until the edges are slightly crispy.
- Use a large bread knife to cut the whole sheet of slider buns in half. Remove the top and set aside. Spread the BBQ jackfruit on the bottom half of the buns, then top with coleslaw, black beans and remaining toppings of rainbow chard, Dijon mustard, vegan mayo and O’nita Lee Strawberry, Kiwi & Mint jam.
- Add the top buns (remove from package and toast buns prior too for 5 to 8 minutes)- optional.
- Enjoy!
- Preparation for the Sweet Potato Fries:
- Clean & scrub sweet potatoes with water
- Peel into small to medium sticks (remove and/or peel the skin)-optional
- Place them in a medium to large bowl
- Season accordingly and mix well with a large spoon
- Add in vegetable broth (or oil is you so choose)
- Place on a cookie sheet with parchment paper
- Spread evenly
- Cook on 350-400 degrees Fahrenheit for about 25-30 minutes or until gold and crispy.