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  • Prep-time: / Ready In:
  • Makes 6 sandwiches (3 cups filling + 2 cups slaw)

Jackfruit has a meaty texture that soaks up flavors from an easy homemade barbecue sauce to make this classic-style sandwich. Shredded broccoli and mashed avocado make for a creamy, crunchy slaw.

Note: Canned jackfruit can be full of sodium. Check labels and select the brand with the lowest amount of sodium, or look for frozen jackfruit and thaw before using.

jackfruit barbecue sandwiches

Ingredients

  • ½ of a small avocado, seeded and peeled
  • 2 teaspoons lime juice
  • 3 cups shredded broccoli slaw mix
  • ¼ cup sliced scallions (green onions)
  • 1⅓ cups no-salt-added tomato sauce
  • 3 pitted whole dates
  • 1½ teaspoons chili powder
  • 2 cloves garlic
  • ½ teaspoon smoked paprika
  • ¼ teaspoon freshly ground black pepper
  • 1 14-oz. can green jackfruit, rinsed, drained, and chopped
  • 1 cup cooked farro
  • 6 whole wheat hamburger buns, toasted

Instructions

  1. For slaw, in a large bowl mash together avocado and lime juice. Add broccoli slaw mix and scallions; stir to combine. Cover and let stand while preparing filling.
  2. For filling, in a blender combine the next six ingredients (through pepper). Cover and blend until smooth. Pour into a medium saucepan. Stir in jackfruit and farro. Cover and heat through over medium, stirring occasionally.
  3. Spoon jackfruit mixture into buns. Top with slaw.

Comments (4)

(5 from 4 votes)
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Tell1rst1 month ago
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This was so delish!!! I added a bit more garlic and some chipotle for extra kick and we devoured it! Mouth watering good.

Kaye2 months ago
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The recipes should be one for the slaw and one for the jackfruit. Combined as it is here is slightly confusing.

Kerry Brown13 hours ago
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I agree. I find this a lot with FOK recipes.

G C2 months ago
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Jackfruit is so tasty and works really well with BBQ flavors. We added an extra clove of garlic and used 2 tsp chili powder for a bit more punch.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens Test Kitchen before moving into an editorial position within Meredith Corporation. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. Shelli loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen.

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