Pretty Wild Vegan

BBQ Jackfruit Sandwiches with Cashew Cream Slaw

BBQ Jackfruit Sandwiches with Cashew Cream Slaw

Whole food plant-based version of a BBQ pulled chicken sandwich with delicious creamy coleslaw. This one will even fool the carnivores in the house.CourseLunch, Main CourseCuisineAmericanKeywordbarbeque, BBQ, cashews, Easy, Oil-free, veganPrep Time7 hours 40 minutesCook Time2 hoursServings6 servingsAuthorMeryl FuryCost$13 total


  • Non-stick pan
  • High Speed Blender


  • 1 shallot sliced
  • 2 medium onions sliced
  • 3 cloves garlic minced or smashed through a garlic press
  • ½ bell pepper chopped
  • 4 cups jackfruit fresh or canned
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon cayenne pepper
  • 1 teaspoon vegan Worcestershire
  • 1 teaspoon liquid smoke
  • 2 cups vegetable stock
  • ¾ cup vegan bbq sauce or to taste
  • 2 Tbs rum optional
  • 6 vegan buns or whole grain sourdough bread
  • vegan coleslaw


  • Preheat oven to 350ºF (180ºC).
  • Prepare the jack fruit. 2 ways:
  • If using fresh jackfruit:
  • Oil a large knife and cut the jackfruit in half.
  • If using fresh jackfruit, line your work surface with plastic wrap
  • Carefully remove the core of the jackfruit by cutting into it at an angle.
  • Pull each yellow fruit out and remove its seed from outer coating. Rinse the fruit thoroughly then dry. Slice each fruit length-wise, into 4-6 pieces.
  • NOTE: You can save the seeds to roast.
  • If you are using canned jackfruit:
  • Be sure it is “young, green” fruit packed in water, NOT SYRUP.
  • Open the can and drain the liquid. Discard the liquid. Rinse the jackfruit and set aside.
  • Proceed as follows, regardless of whether you are using fresh or canned jackfruit
  • Using a non-stick pan, add the onions and garlic, and cook until translucent.
  • When onions are fragrant, add the bell pepper, jackfruit, spices, Worcestershire, and liquid smoke. Stir to coat evenly.
  • Add the vegetable stock and bring to a simmer. Reduce heat to low, cover with lid cocked so it is not closed completely. Simmer for 45 minutes, until the liquid is mostly absorbed and the fruit has broken down.
  • Spread the jackfruit on a prepared baking sheet or dish so that it is 1 layer, about ½ to ¾ inch deep.
  • Bake for 75 minutes, until the liquid has baked out and the jackfruit has a deeper brown color.
  • In a separate small bowl, mix the barbeque sauce with the rum or bourbon.
  • Pour the barbecue mixture sauce over the jackfruit.
  • Stir to combine and return the jackfruit and sauce to the oven for 15 more minutes.
  • Serve warm on toasted whole-grain buns or sourdough bread with vegan coleslaw. See notes for slaw.
  • Enjoy!


Original recipe by

To make vegan coleslaw, use but use cashew cream instead of mayonnaise. To make cashew cream, use 1 cup raw cashews soaked in 3 cups water for about 2 hours. Puree the cashews in a high-speed blender. Add 2 tsp lemon juice and mix well. Salt to taste. Use in place of mayo.

You can also add mushrooms if you like. Oyster, or chanterelle work beautifully in this dish. Adjust the amount of seasonings accordingly.