BBQ Jackfruit Sandwiches


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“Just grab a bun (or your favorite bread, toasted) and load it up with pulled jackfruit and your toppings of choice. We love adding shredded purple cabbage for crunch and color, plus red onion and tangy dill pickles. This also makes a tasty addition to a party platter (especially around football season). Just double or triple the batch of pulled jackfruit and get extra buns so there’s enough to share, because it’s guaranteed to be a hit.”

— Toni Okamoto & Michelle Cehn

Yield: 4 sandwiches

Prep time: 5 minutes | Total time: 5 minutes


Recipes from The Friendly Vegan Cookbook by Toni Okamoto from and Michelle Cehn from


1 batch BBQ Pulled Jackfruit

1 cup finely shredded purple cabbage (or coleslaw, store-bought or from the recipe on page 162)

1 large red onion, finely sliced

Dill pickles, sliced, to taste

4 burger buns, toasted

Pulled Jackfruit Ingredients

2 (20-oz) cans young green jackfruit, drained

1 tbsp canola or vegetable oil

½ small red onion, diced

2 medium cloves garlic, minced

1 teaspoon smoked paprika

1 cup vegan barbecue sauce


  1. Assemble each sandwich with a large scoop of hot BBQ pulled jackfruit topped with cabbage or coleslaw, red onion, and pickles on a toasted bun. Devour immediately.


Notes: Some brands of buns get soggy really easily. If that’s a deal-breaker for you, try using a sturdier roll or ciabatta instead.

Pulled Jackfruit Directions

  1. Using your fingers, pull apart the jackfruit pieces into shreds and remove all the tough pieces. Place the shreds and the oil in a medium pan
  2. Place the pan over medium-high heat and add the onion and garlic. Sauté for 4 minutes or until the onion becomes translucent. Add the paprika and cook for 3 more minutes.
  3. Pour in the barbecue sauce and cook for 3 minutes. Serve hot.