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.



  • 3 tablespoons olive oil

  • 4 cups thinly sliced fresh jackfruit* or two 20-oz. cans jackfruit in brine, drained and sliced

  • 1 cup chopped onion

  • 2 cloves garlic, minced

  • 1 tablespoon chili powder

  • ½ cup vegan barbecue sauce

  • 2 tablespoons cider vinegar

  • 1 tablespoon pure maple syrup

  • ½ teaspoon sriracha sauce

  • 2 cups packaged shredded cabbage with carrot (coleslaw mix)

  • 1 cup fresh snow pea pods, trimmed and cut lengthwise into thin strips

  • ¼ cup chopped dry roasted peanuts

  • 6 vegan whole wheat buns, split and toasted


  • 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.

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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 fat (1 g saturated fat, 1 g polyunsaturated fat, 8 g monounsaturated fat), 0 mg cholesterol, 705 mg sodium, 51 g carbohydrates, 10 g fiber, 11 g sugar, 8 g protein.