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Fiery Tamarind BBQ Jackfruit Sliders
2026-01-13These vegan sliders pack a punch with its tangy and spicy tamarind BBQ sauce, making it a delightful treat for your taste buds. Perfect for social gatherings or a hearty family meal, the jackfruit's texture intriguingly resembles that of pulled pork.
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Method
1.
Heat the oil in a large skillet over medium heat, add chopped onion and garlic, and sauté until translucent.
2.
Add shredded jackfruit to the skillet, stirring to mix well with the onions and garlic.
3.
In a bowl, combine tamarind pulp, ketchup, molasses, soy sauce, minced chipotle, paprika, cumin, black pepper, and salt. Mix well to form the BBQ sauce.
4.
Pour the BBQ sauce over the jackfruit, reduce heat to low, cover and let simmer for about 20 minutes, stirring occasionally.
5.
While the jackfruit is cooking, prepare the slaw by mixing shredded cabbage, carrot, red onion, vegan mayonnaise, vinegar, mustard, salt, and pepper in a bowl until well combined.
6.
Assemble the sliders by placing a generous serving of the BBQ jackfruit on the bottom half of each toasted brioche bun, top with a heaping of the slaw, and a few cilantro leaves.
7.
Cover with the top half of the brioche bun and serve immediately.
Ingredients
2 cans of young green jackfruit in water, drained and shredded
1 medium onion, finely chopped
1 garlic clove, minced
1 tablespoon vegetable oil
1 cup tamarind pulp
1/2 cup tomato ketchup
1/4 cup molasses
2 tablespoons soy sauce
1 chipotle pepper in adobo sauce, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon black pepper
Salt, to taste
For the slaw:
2 cups purple cabbage, shredded
1 carrot, shredded
1/2 small red onion, thinly sliced
2 tablespoons vegan mayonnaise
1 tablespoon apple cider vinegar
1 teaspoon mustard
Salt and pepper, to taste
12 small brioche buns, halved and toasted
Fresh cilantro, for garnish
Chef's Note
This recipe was generated. Tweaks may be required!
