If you want something alternative to the usual vegetarian BBQ dish, try this recipe! With a unique and delicious taste, it will excite your taste buds and go down a treat with your guests.
Cook Time35 mins
Total Time35 mins
Servings: 4


  • 400g prepared fresh or tinned brined jackfruit
  • 250ml cider
  • 4 burger buns halved and toasted


  • 1 apple peeled, cored and shredded
  • 1/2 carrot shredded
  • 1/4 red cabbage thinly sliced
  • 1 lime juiced
  • 2 tsp soft brown sugar
  • 1/2 a small bunch coriander leaves picked

BBQ Sauce

  • 150ml tomato ketchup
  • 4 tbsp soy sauce
  • 4 tbsp soft brown sugar
  • a thumb-sized piece ginger finely grated
  • 2 tsp garlic powder
  • 4 tbsp apple cider vinegar
  • 1/2 tsp cayenne pepper


  • Break the jackfruit into pieces (if you’re using tinned, drain and rinse weland put in a pan with the cider and enough water to cover the fruit. Bring to the boil, reduce the heat and simmer for 30-35 minutes or until all of the liquid has evaporated and the jackfruit is tender. Shred into strands using two forks.
  • Mix together the slaw ingredients with some seasoning and leave to marinate for 20 minutes, stirring once.
  • Meanwhile, put all the BBQ sauce ingredients in a small pan and heat gently. Once simmering, remove from the heat.
  • Stir ¾ of the BBQ sauce through the pulled jackfruit and gently reheat. Pile some on to the base of a bun, top with slaw and serve with extra BBQ sauce for dunking.


Recipe Sourced From Olive Magazine
More Vegetarian & Vegan Recipes Here
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