Oakland BBQ Jackfruit Sandwich Plate
Oakland vegan barbecue plate built on shredded young jackfruit braised in a smoky molasses and tomato sauce to mimic pulled pork texture, piled on a toasted brioche bun with apple slaw and plated with paprika roasted sweet potato wedges for full plant-based weeknight comfort.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 400F (220C). Cut sweet potatoes into 1.5cm wedges. Finely chop onions, mince garlic. Tear jackfruit into pulled-pork shreds. Shred cabbage finely, julienne apple into matchsticks.
Roast
Toss sweet potato wedges with 2 tbsp oil, 1 tsp smoked paprika, 0.5 tsp salt on a large sheet pan. Roast 28–30 minutes over medium-high, flipping at 14 minutes, until edges turn deep amber.
Saute
Heat 2 tbsp oil in a large heavy skillet over medium 1 minute. Add onion 3 minutes until translucent, then garlic 60 seconds until fragrant.
Build 1
Add jackfruit and remaining spices (1 tsp smoked paprika, cumin, cayenne, garlic powder, onion powder) over medium 2 minutes, stirring until spices bloom brick red and coat every shred.
Simmer
Stir in ketchup, molasses, brown sugar, 2 tbsp apple cider vinegar, mustard, vegetable stock, 1.5 tsp salt. Drop to low, simmer 18–20 minutes stirring occasionally, until liquid reduces and jackfruit turns glossy.
Build 2
While jackfruit simmers, combine cabbage, apple, vegan mayo, remaining 2 tbsp cider vinegar, remaining 0.5 tsp salt in a bowl. Scrunch with hands 5 minutes until cabbage softens and slaw is ready.
Toast and plate
Toast brioche buns cut-side down in a dry skillet over medium 60 seconds until golden. Pile braised jackfruit onto bases, top each with apple slaw, close buns, serve with sweet potato wedges alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.