BBQ Jackfruit Sandwiches


These BBQ Jackfruit Sammies are perfect for summer and would definitely please your non-vegan friends and family! The star of this recipe is canned jackfruit – you’ve probably heard of it, and you’ve probably seen it all over Instagram. Canned jackfruit is an affordable can of fruit and when cooked properly with the right flavours – can mimic a pulled non-vegan sandwich. I find mine in the Asian Foods aisle at the Real Canadian Superstore – and it’s $2.48 for a can! The best part about this recipe is that it’s easy, can be paired with your favourite summer sides, and it’s vegan! So no piggies were harmed in the making of this delicious sandwich. Cheers to that!

Servings: 4
Time: 1 hour

For the Jackfruit Burgers
4 buns (I love the Silver Hills Burger Buns with Sesame Seeds on top – but any vegan bun will work!)
1 tbsp coconut oil
1/3 cup white onion
1 20oz can of jackfruit (in brine or water)
1/3 cup BBQ sauce (I love Simply Natural Smokey BBQ sauce)
1/2 tsp onion powder
1/2 tsp garlic powder
Salt and pepper to taste

For the Coleslaw Topping
2 cups of pre-cut coleslaw mix (or you can DIY!)
2 tbsp chopped green onion
1/4 cup vegan mayo
1/2 tsp apple cider vinegar
2-3 tsp agave nectar or maple syrup (depending on how sweet you like your coleslaw!)
Salt and pepper to taste


  1. Drain and rinse the jackfruit. You’ll notice that the jackfruit is in wedges – in order for them to get even more soft and tender, cut them into smaller slices. Tons of recipes online say to throw out the core and seeds- but don’t do this! I’ve made this recipe both ways, and you definitely don’t need to toss out the seeds and core. It softens when the jackfruit simmers, and you don’t taste a difference at all – so avoid unnecessary waste and eat it all!
  2. Heat 1 tbsp coconut oil in a non-stick pot on medium heat. Add in 1/3 cup of diced white onion and let sauté for 5-7 minutes, or until the onions are fragrant and golden.
  3. Add in the jackfruit, stir and cover. Let the jackfruit cook for 10 minutes. Stir occasionally, using a silicone or wooden spatula, and start breaking up the jackfruit so it looks “pulled”.
  4. In a mixing bowl, add in ¼ cup of vegan mayo, 1/2 tsp of apple cider vinegar and 2-3 tsp of agave nectar. Mix well, and then add in 2 cups of coleslaw mix and 2 tbsp of chopped green onion. Add salt and pepper to taste. Let it sit in the fridge while the jackfruit cooks!
  5. After about 10 minutes, stir the jackfruit and onions and add in 1 tbsp of water to deglaze your pot. Reduce the heat to medium-low, cover and let sit for another 15 minutes, stirring occasionally. Avoid over-stirring to allow the jackfruit develop a nice golden colour.
  6. After the jackfruit has cooked for 25 minutes overall, add in 1/3 cup of vegan BBQ sauce, ½ tsp of onion powder and ½ tsp of garlic powder. Depending on how saucy you like your sandwiches, you may need to add in a little bit more sauce. Let the jackfruit simmer for another 10 minutes with the lid off, while you prepare the buns and toppings.
  7. Add the jackfruit to buns with the coleslaw, pickles and shredded vegan cheese (or any other toppings you like!). Serve with your favourite summer sides. We like it with corn on the cob, baked potatoes or fries. Enjoy!


If you decide to try this recipe, post a photo on Instagram and tag me so I can see your creations @thatcanadianvegan. Enjoy!



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