Vegan BBQ Pulled Pork Burger with Creamy Coleslaw

SERVINGS: 4
TOTAL TIME: 30 Minutes

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INGREDIENTS

• 2 cans (20 oz each) shredded jackfruit, drained and rinsed

• 1/3 cup vegan BBQ sauce

• 1 tablespoon olive oil

• 2 cups shredded green cabbage

• 1 large carrot, grated

• 1/3 cup vegan mayonnaise

• 3 tablespoons extra-virgin olive oil

• 2 tablespoons dijon mustard

• 1 tablespoon lemon, juiced

• Salt and pepper to taste

• 1 1/4 tablespoon preferred hot sauce 

• 4 brioche buns (or your preferred vegan burger buns)

• 4 Kosher dill pickles, sliced

• 1 cup store-bought pickled red onions

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RECIPE

In a medium pan, heat 1 tablespoon extra-virgin olive oil over medium heat.

Add the drained and rinsed jackfruit to the pan. Use a fork or potato masher to break up the jackfruit into smaller pieces that resemble pulled pork.

Pour 1/3 cup of vegan BBQ sauce over the jackfruit and stir to coat. Continue cooking and stirring for about 5 minutes, or until the jackfruit is heated through and well coated with the sauce. If it gets too dry, you can add a splash of water. Transfer to another bowl and set aside.

While the jackfruit is cooking, prepare the creamy coleslaw by adding to a large bowl the shredded green cabbage and grated carrot. In a small bowl, add 1 tablespoons olive oil, mayonnaise, dijon mustard, and lemon juice. Stir well to combine to create a creamy consistency. Pour your sauce onto the cabbage and carrot, and coat evenly.

In the same medium pan used to cook the jackfruit, heat 1 tablespoon extra-virgin olive oil, place the open faced burger buns directly onto the pan to lightly toast.

On the bottom half of each bun, add 1 teaspoon of hot sauce. Add sliced pickles, and place a generous portion of the vegan BBQ pulled “pork”. Top it with a large scoop of creamy coleslaw, and a few slices of pickled red onions.

Place the top bun on the assembled ingredients to complete the burger.

Enjoy!

Bon appétit!