June 22, 2022 3 min read


This is a vegan take on a comfort food classic that is common to see at backyard parties and other outdoor gatherings in the Spring and Summer. The combination of shredded jackfruit and smashed chickpeas gives the filling a great texture, the homemade barbeque sauce adds some tangy richness, while the super easy crunchy coleslaw comes together in less than 5 minutes. I like to serve this on toasted sesame seed buns (but they also make great sliders!) with plenty of dill pickle slices. It doesn’t get much better than this - be sure to tag us if you make this. We would love to see and share some of the recreations!

INGREDIENTS [makes 10 sandwiches or 15 sliders]
    • 1 medium onion (thinly sliced)
    • 3 tbsp olive oil
    • 1 large garlic clove (minced)
    • 1 tsp black pepper
    • 1 tsp salt
    • 2 cans of young jackfruit (20 oz. each) (sliced lengthwise)
    • 1 can chickpeas
    • 1.5 cups BBQ sauce (recipe below)
  • TANGY BBQ SAUCE [makes 1.5 cups]
    • 1 cup ketchup
    • 4 tbsp water
    • 2 tbsp brown sugar
    • 1 tsp garlic powder
    • ¼ tsp black pepper
    • 3 tbsp apple cider vinegar
    • 2 tsp worcestershire sauce
    • ¼ tsp smoked paprika (sweet or hot depending on preference)
    • 4 cups coleslaw mix (see notes below if you want a homemade version)
    • ½ cup vegan mayonnaise
    • 2 tbsp apple cider vinegar
    • 4 tsp agave
    • ½ tsp celery salt
    • ½ tsp black pepper
    • 10 buns or 15 slider rolls
    • Your desired condiments: Dill pickles, pickled jalapeno, avocado, raw red onion, etc.
    1. Sauté onion in oil
    2. Add in garlic, salt, pepper, and stir. Let cook until onions are softened
    3. Add in sliced jackfruit and chickpeas in separate sides of pan
    4. Smash chickpeas with masher, leaving some whole. Stir everything together. Smash some more to get jackfruit to pull apart, creating a shredded texture. This can also be achieved using forks.
    5. Cook mixture on low heat until warm all the way through. Around 10 minutes. Take off of heat.
    6. Pour 1 cup BBQ sauce into jackfruit mixture. Mix together.
    1. Add liquids into a small pot.
    2. Add spices and whisk together well.
    3. Cook on low heat, stirring every couple of minutes, for around 5-10 minutes or until the sauce starts to simmer. Pull off heat.
    4. This BBQ sauce can be used immediately or stored in an airtight container in the refrigerator for at least 2 weeks.
    1. In a medium bowl, place coleslaw mix. Set aside.
    2. In a small bowl, mix together the rest of the ingredients. Pour over coleslaw mix and stir to combine.
    1. Toast buns, later dill pickle slices, then the BBQ jackfruit, add more BBQ sauce if desired, top with coleslaw, and serve.
  • If you don't have a potato masher, you can use a fork to mash the chickpeas or pulse them using a food processor to get them into smaller bits.
  • You can use two forks to pull apart the jackfruit slices.
  • Store leftover pulled jackfruit in an airtight container in the refrigerator. When ready to use, simply reheat and serve.
  • The pulled jackfruit will last up to 5 days in the refrigerator.
  • For homemade coleslaw mix: Finely shred ½ head green cabbage (or a mix of purple and green cabbage), shred 1 cup of carrot, and mix.
  • Use the coleslaw immediately or store in an air-tight container in the refrigerator for up to 2 days.


Diane Garvey 

@thebeetdrop | www.dianegarvey.com

I love feeding people awesome vegan food. I've been a vegan chef in rest aurants for years in Boston, Chicago and Seattle. Now, I am an plant-based recipe creator and food videographer. I'm stoked to help people make living a vetgan lifestyle easy. Feel free to dm me any questions, I love talking about all things food-related!