Buffalo Jackfruit Sandwich
Get game-day ready with this buffalo jackfruit sandwich recipe! Made with shredded jackfruit, spicy buffalo sauce, and an easy, tangy coleslaw, these sandwiches are perfect for tailgates, cook-outs, or anytime you’re in the mood for flavor.
🔥 What Makes This Recipe So Good
- If you’ve ever had pulled pork or shredded chicken sandwiches, you know all about those amazing combos of flavors and textures. Unfortunately, pork and chicken don’t really have a place in a meatless lifestyle. Thankfully, though, jackfruit does! Shredded jackfruit smothered with buffalo sauce makes the perfect sandwich filling thanks to the jackfruit’s meaty texture and its ability to take on any flavor.
- The flavors in a buffalo jackfruit sandwich are amazing, and meld together beautifully. Jackfruit has a fairly neutral flavor on its own, but here it’s cooked in buffalo sauce, soaking up all of that spicy flavor. Pair it with a cool, creamy, tangy coleslaw and a warm, toasted bun, and you’ve got the best of everything.
👩🏼🍳 Chef’s Tips
- For even more flavor in the coleslaw, prepare it ahead of time and refrigerate it (covered) until you’re ready to serve it – ideally at least 30 minutes. The longer it chills, the more time the ingredients have to meld together and deepen.
- You’re welcome to chop the jackfruit pieces if you like, but I found shredding them by hand was so much faster and easier. Make the pieces as large or as small as you like, and feel free to break up the thick bases and toss them in, too. They’re totally edible, just a bit difficult to eat as one piece.
- Don’t overcook the jackfruit. Since you can basically eat it right out of the can, you don’t need to cook it to make it edible. We’re just trying to warm it up and give it plenty of time to soak up the buffalo sauce. I think the flavor and texture are much better when the jackfruit’s warm, too. No one wants burnt jackfruit on a buffalo jackfruit sandwich, though – trust me.
Other Meatless Recipes We Love
- Cajun 15-Bean Vegetarian Gumbo
- Crispy Baked Tofu
- Buffalo Hummus
- Seitan Fried “Chicken” Tenders
- Keto Eggplant Parmesan (Low Carb, Gluten Free, Vegetarian)
- Air Fryer Falafel
Buffalo Jackfruit Sandwich
For the Buffalo Jackfruit
- 1 20-ounce can jackfruit drained, rinsed
- 1 tablespoon neutral oil
- ½ cup buffalo sauce store-bought or make your own
- 2 tablespoons water plus 1 additional tablespoon if needed
For the Coleslaw
- 1 14-ounce bag shredded coleslaw mix
- ½ cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar or maple syrup
- ½ teaspoon dry mustard powder
- ½ teaspoon salt more or less to taste
- 4 toasted sandwich buns or toasted burger buns
- additional buffalo sauce
- vegan ranch dressing store-bought or make your own
- Medium bowl
- Large skillet
- Wooden spoon or silicone spatula
- Large mixing bowl
- Place drained and rinsed jackfruit in medium bowl. Using hands, pull apart jackfruit until completely shredded. Set bowl aside.
- Heat large skillet over medium heat. Once pan is warm, add neutral oil and swirl pan to coat bottom with oil. Warm over medium heat until oil is hot and shimmering.
- Once oil is hot, add shredded jackfruit. Cook jackfruit until edges begin to brown, approximately 5 minutes.
- Add buffalo sauce and water to skillet. Stir to incorporate liquids, adding 1 additional tablespoon water as needed if sauce mixture is too thick. Once combined, reduce heat under skillet to low and simmer jackfruit in sauce 15 minutes or until liquid has evaporated.
- While jackfruit simmers, add coleslaw mix, mayo, apple cider vinegar, Dijon mustard, sugar, dry mustard powder, and salt to large mixing bowl. Use tongs to toss coleslaw ingredients together until coleslaw mix is well-coated in other ingredients. Set coleslaw aside until ready to serve.
- Once jackfruit is ready, scoop one large scoop jackfruit onto bottom bun. Top with one large scoop coleslaw and top bun. Serve warm with additional buffalo sauce and/or vegan ranch dressing as desired.
- Jackfruit: Use jackfruit canned in brine or water, not syrup.
- Be careful not to overcook the jackfruit. It’s actually ready-to-eat right out of the can, so it doesn’t really need “cooking” to make it edible, necessarily. You mainly want to warm it through and season it well with the buffalo sauce.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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