Ingredients:
- 3 Grapeseed Oil
- 1 Large White Onion, Chopped
- 1 tsp Smoked Paprika
- 2 Large Manitoba Garlic Cloves (or 3 regular) Crushed
- 1 1/2 - 2 cups BBQ sauce (I love Bull’s Eye Bold for this recipe)
- 2 tsp veggie Better than Bouillon
- 1/3 cup water (you may need more)
- 3 large cans Jackfruit, drained and rinsed
- 3 tbsp vegan butter
Coleslaw Ingredients:
- 1 small purple cabbage, shredded
- 1 large carrot, grated
- 3 green onions, chopped
- 1 tsp apple cider vinegar
- 1/2 cup vegan mayo (or regular)
- 1/2 of a lime, freshly squeezed
- 1 1/2 tsp maple syrup
- 1/8 cayenne pepper (optional)
- Himalayan Salt to taste
- Combine all ingredients and set aside.
Instructions:
- Preheat oven to 350
- Heat grapeseed oil on medium high and fry onions until golden brown.
- Reduce heat to medium (I put it on 6) and add crushed garlic and paprika.
- Stir for a minute or so.
- Add drained and rinsed jackfruit.
- Cook the jackfruit stirring frequently for about 15 minutes.
- Add BBQ sauce (1 1/12 cups to start), butter, water and continue to stir until the jackfruit starts to break apart.
- If you find you need more BBQ sauce, add more.
- Use a fork to make the jackfruit pieces break up.
- I then remove the seeds as I don’t like them.
- Transfer jackfruit onto large baking sheet covered with parchment paper.
- Spread mixture evenly over the baking sheet.
- Bake for one hour, stirring occasionally, until edges are crispy.
- If you find your jackfruit mixture really dry you can add more water.
Preheat oven to 350. Heat grapeseed oil on medium high and fry onions until golden brown. Reduce heat to medium (I put it on 6) and add crushed garlic and paprika. Stir for a minute or so. Add drained and rinsed jackfruit. Cook the jackfruit stirring frequently for about 15 minutes. Add BBQ sauce (1 1/12 cups to start), butter, water and continue to stir until the jackfruit starts to break apart. If you find you need more BBQ sauce, add more. Use a fork to make the jackfruit pieces break up. I then remove the seeds as I don’t like them. Transfer jackfruit onto large baking sheet covered with parchment paper. Spread mixture evenly over the baking sheet. Bake for one hour, stirring occasionally, until edges are crispy. I like the edges really crispy, sometimes I bake it even longer. If you find your jackfruit mixture really dry you can add more water. Top your jackfruit burgers with coleslaw and sliced avocado (optional). I also added a mango salsa that I purchased from the produce aisle at Sobey’s. It’s a mixture of mangoes, pineapple, jalapeño, cilantro,…. The mango salsa is optional too, but really delicious!