makes
4 sandwiches
prep time
20 minutes
cook time
20 minutes
Product
Ingredient List
Slaw:
- 1/4 cup vegan mayonnaise
- 1 1/2 tablespoons non-dairy milk
- 2 teaspoons apple cider vinegar
- 1/2 teaspoon celery salt
- 1 1/2 cups shredded cabbage
- 1/3 cup shredded carrots
- 1 tablespoon diced onion
- Salt and freshly ground pepper to taste
Sandwich filling:
- 1 tablespoon olive oil
- 1/2 onion, sliced into rings
- 1 10.6-ounce package Upton’s Naturals Bar-B-Que Jackfruit
- 4 burger buns
- Barbecue sauce
directions
Prepare the slaw by mixing the vegan mayonnaise, non-dairy milk, apple cider vinegar, and celery salt in a large bowl. Add the shredded cabbage, shredded carrots, and onion. Salt and pepper to taste. Chill until ready to serve.
Heat the olive oil in a frying pan over very low heat. Add the onions and cook for 10-12 minutes, stirring frequently, until caramelized. Set aside.
Heat the jackfruit in a separate saucepan, or in the microwave. Toast the burger buns in a dry skillet.
Assemble the sandwiches by spreading the bottom bun with barbecue sauce, then spooning jackfruit onto each bun. Top with caramelized onions and a large spoonful of slaw. Top with the other half of the burger bun. Serve with any leftover coleslaw on the side.
Heat the olive oil in a frying pan over very low heat. Add the onions and cook for 10-12 minutes, stirring frequently, until caramelized. Set aside.
Heat the jackfruit in a separate saucepan, or in the microwave. Toast the burger buns in a dry skillet.
Assemble the sandwiches by spreading the bottom bun with barbecue sauce, then spooning jackfruit onto each bun. Top with caramelized onions and a large spoonful of slaw. Top with the other half of the burger bun. Serve with any leftover coleslaw on the side.
