2Cans of Jackfruit if preferred)packed in water (or brine
2Tbl Barbecue SeasoningI used McCormick Grill Mates
1/2Cof Barbecue Sauceplus more for serving, if desired
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FOR THE SLAW MIX:
1Small Green Cabbagefinely shredded
1/2Small Red Cabbagefinely shredded
2large Carrotsfinely shredded
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FOR THE DRESSING:
2Tbl VEGAN Sour Cream
2/3CVEGAN Mayonnaise
1-2Tbl White Vinegarto taste
1Tbl Grated Onionsqueeze the liquid out
2Tbl Sugar
1-2tspDry Mustard
1/2tspCelery SeedOPTIONAL
Salt & Pepperto taste
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FOR SERVING:
Rolls
Instructions
TO PREPARE THE COLESLAW:
Combine the shredded cabbages and carrots together (or you can just buy pre-bagged coleslaw mix).
In a separate bowl, whisk together the dressing ingredients. Add to the cabbage mixture.
Taste for seasoning, adding more salt if necessary.
Allow to sit for at least 30 minutes prior to serving.
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TO PREPARE THE PULLED JACKFRUIT:
Drain, rinse and dry the jackfruit with paper toweling and toss with the barbecue seasoning.
Preheat a large pan over medium high heat, add 1 Tbl of oil and add the seasoned jackfruit.
I cooked mine until it began to take on some color and then added the barbecue sauce.
Reduce heat to a simmer and cook for about 15-20 minutes. I don't like to cover it because I prefer a bit drier consistency. Covering it will create added moisture.
If the jackfruit still has larger pieces after cooking, you can use two forks to shred it if you desire. I liked the chunky bits.
While the jackfruit is cooking, combine all ingredients for the slaw and set aside to let the flavors meld.
Slice the rolls in half and place the slaw on the bottom. Top with the jackfruit and serve with your favorite steak fries and of course, a side of pickles.