Popular Conditions & Diets
Ingredients
12
Time
25m
Serves
4
Recipe by Tina Gravalos
Ingredients
12
Time
25m
Serves
4
2 400ml cans
Young Jackfruit in Brine
drained and rinsed
1 1/2 Tbsp
Extra-Virgin Olive Oil
1 small
Yellow Onion
diced
1/2 tsp
Sea Salt
1 cup
BBQ Sauce
1/2 cup
Dinner
Vegan
Meal Prep
Water
1 cup
Red Cabbage
thinly sliced, packed
1 cup
Green Cabbage
thinly sliced, packed
1 large
Lime
juiced
1/4 tsp
Black Pepper
8
Gluten-Free Slider Buns
1/2 cup
Dill Pickles
sliced
1
In a large bowl, add the jackfruit and break it apart with your hands, discarding any of the core pieces.
2
Heat a frying pan over medium heat and add a tablespoon of oil. Add the onions, ¼ tsp sea salt and sauté for three to four minutes or until they have softened.
3
Stir in the jackfruit, BBQ sauce and water. Lower the heat, cover and cook for 15 to 20 minutes or until most of the liquid has absorbed. Occasionally stir. Transfer the BBQ jackfruit to a bowl.
4
While the jackfruit is cooking, prepare the tangy slaw. In a bowl, combine the cabbage, lime juice, ½ tbsp oil, ½ tsp sea salt and pepper. Get in there with your hands to soften the cabbage. Taste and add more lime juice if desired.
5
To assemble the sliders, plate the buns and top each with BBQ jackfruit, tangy slaw and pickles. Enjoy!
6
Notes: Refrigerate the BBQ jackfruit in an airtight container for up to three days.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
