BBQ Jackfruit Sandwiches with Red Cabbage Slaw

Recipe Contributed by Murielle Banackissa

Serves 2

INGREDIENTS:

• 1 can young jackfruit
• 1 Tbsp deodorized coconut oil
• ½ onion, chopped
• 2 cloves garlic, minced
• ½ tsp ground cumin seed
• ½ tsp crushed chili pepper 
• ½ tsp black peppercorns, freshly ground
• ½ tsp mustard
• ½ tsp salt
• 1 small can tomato paste (around 150 mL)
• ¼ cup water
• 2 Tbsp maple syrup
• ¼ tsp apple cider vinegar
• 2 Tbsp vegan mayonnaise
• 1 Tbsp freshly squeezed lime juice
• 1 cup red cabbage, sliced
• 2 spelt, kamut or gluten free hamburger buns
• 2 lettuce leaves

DIRECTIONS:

BBQ jackfruit

1. Rinse the jackfruit well, drain and set aside.
2. In a large saucepan, bring the water to a boil then add the jackfruit, lower the heat and simmer until most of the water is absorbed (about 25 minutes).
3. Strain the jackfruit and pull or crush each jackfruit piece into shreds then set aside.
4. Heat the oil in a skillet over medium heat, then sauté the onion until translucent (around 5 minutes).
5. Add garlic, spices, mustard and salt and cook for an additional minute or until fragrant, stirring regularly.
6. Add jackfruit, tomato paste, water, maple syrup and apple cider vinegar then cover and simmer 5 minutes, stirring occasionally.

Red Cabbage Slaw

1. In a small bowl, combine vegan mayonnaise and lime juice and whisk until smooth.
2. Add red cabbage and toss to combine.

Lightly toast burger buns then assemble sandwiches with a lettuce leaf on the bottom topped with BBQ jackfruit and finally the red cabbage slaw.