This vegan recipe uses jackfruit in place of meat because it's naturally mild and quick to absorb other flavors. Use vegan barbecue sauce to give the jackfruit flavor, then top with fresh veggies and dry roasted peanuts.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 10-inch skillet heat 1 Tbsp. of the oil over medium heat. Add jackfruit, onion, and garlic; cook 8 minutes or until tender, stirring occasionally. Add chili powder; cook and stir 1 minute more. Stir in barbecue sauce; heat through. Cover to keep warm.

  • For slaw, in a medium bowl whisk together remaining 2 Tbsp. oil, vinegar, maple syrup, and sriracha sauce. Add coleslaw mix, pea pods, and peanuts; toss to coat. Serve jackfruit mixture in buns topped with slaw.


To remove fruit from a fresh jackfruit, coat a large knife blade with oil and line a cutting board with plastic wrap or parchment paper. Using gloved hands, cut jackfruit crosswise into 2-inch slices; cut slices in half. Run a paring knife along core to separate it from the fruit pods. Pull out pods and remove the white fibers and tips. Cut pods in half lengthwise; remove the seeds and their rubbery skins. Thinly slice 4 cups of the jackfruit pieces. Reserve remaining jackfruit for another use.

Nutrition Facts

345 calories; 13 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 0 mg cholesterol; 705 mg sodium. 140 mg potassium; 51 g carbohydrates; 10 g fiber; 11 g sugar; 8 g protein; 0 g trans fatty acid; 985 IU vitamin a; 20 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 53 mg calcium; 2 mg iron;


Rating: 3 stars