Wednesday, January 21, 2015

Vegan BBQ Jackfruit Sliders

BBQ jackfruit sliders with creamy coleslaw, cayenne pepper onion rings, and dill pickle.

For the bbq pork: Drain and rinse 1 to 2 cans of jackfruit in water or brine (not syrup!). Break up the chunks of jackfruit. The jackfruit has 2 textures. Half is firm and the other half is stringy just like pulled pork. I shred the stringy parts with my hands and then roughly chop the firm parts. Heat a few tablespoons of olive oil in a skillet. Add shredded and chopped jackfruit into the skillet. Sauté for about 10 minutes until the jackfruit browns a bit. Add in anywhere from 1/4 to 1/2 cup of your favorite vegan barbeque sauce. I used a sweet and smokey one. Continue to simmer the bbq jackfruit till the sauce is absorbed. Add more if you want it to be saucier. Add in 1 tablespoon of Veganaise. This gives richness to the jackfruit. 

For the coleslaw, combine 1/3 to 1/2 cup Veganaise, 2 teaspoons mustard, 1 teaspoon celery seed, 1/4 teaspoon sugar, 1 teaspoon fresh lemon juice and a splash of non dairy milk. Whisk together to combine. Add in about 3 cups of cole slaw cabbage mix. Toss. 

For the fried onions, combine 1/2 cup of flour, 1/8 teaspoon baking soda, 1/4 teaspoon cayenne pepper, a pinch of sugar and a pinch of salt. Add in 1 teaspoon olive oil and about 1/4 cup water. Whisk to combine. This is about enough for 1 onion. Peel and slice 1 medium sized onion into thin rings. Toss the onion rings in the batter to coat. Heat about 4 inches of oil in a pot to 365 degrees F. Fry until onion rings are golden brown. Remove from oil and place on paper towels to drain. 

For the buns, I bought vegan dinner rolls from the store, sliced them in half, toasted them, and spread on some Earth Balance. 

To assemble, place bbq jackfruit on the bottom of each slider. Top with coleslaw, fried onions, and some sliced dill pickle. 

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