Pulled Jackfruit and Mushroom Barbecue Sandwiches

About the Recipe

Ingredients

Makes 6 Servings

1 tablespoon (15 mL) olive oil (see below for oil-free)
1/2 onion, thinly sliced
1 1/2 cups (125 g) roughly chopped baby bella mushrooms
1 14-ounce can jackfruit in brine, drained, rinsed, and shredded
4 cloves garlic, minced
3/4 cup (177 mL) Universal Meals Basic Barbecue Sauce or vegan barbecue sauce
6 vegan gluten-free hamburger buns

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onion, mushrooms, and jackfruit. Saute for 8-10 minutes until the mushrooms have reduced slightly in size and the jackfruit has some seared edges. Add the garlic and saute 1 additional minute until fragrant.

   
   
   

2. Add the barbecue sauce and mix to combine. Divide among hamburger buns. 

   
   OIL-FREE: Omit the oil and saute everything in 1/4 cup water or low-sodium broth; add liquid as needed. The jackfruit will not sear without the oil, so cook until the mushrooms and onions have softened and the liquid has evaporated.

   
   NOTES: To create the perfect bite, toast your buns on a skillet. Add some neutral oil or soy-free vegan butter to the inside of the bun and set on a hot skillet over medium-high heat for 2-4 minutes until toasty and browned. You can dry toast it without oil or butter; it may take a little longer to achieve a toasty texture and is easy with a nonstick skillet.

   
   
   

Nutrition Facts