Go Back
–+ servings
Buffalo jackfruit sandwiches on a wooden cutting board covered with parchment paper.

Buffalo Jackfruit Sandwich

40aprons.com/buffalo-jackfruit-sandwich/
Buffalo jackfruit sandwiches combine shredded jackfruit, spicy buffalo sauce, and an easy, tangy coleslaw for a meatless recipe that's full of flavor.
Prep 15 minutes
Cook 25 minutes
Total 40 minutes
Recipe Makes (Approximate): 4 sandwiches

Equipment

  • Medium bowl
  • Large skillet
  • Wooden spoon or silicone spatula
  • large mixing bowl
  • Tongs

Ingredients

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)

To Serve

  • 4 toasted sandwich buns (or toasted burger buns)
  • additional buffalo sauce
  • vegan ranch dressing (store-bought or make your own)

Instructions

  • Place drained and rinsed jackfruit in medium bowl. Using hands, pull apart jackfruit until completely shredded. Set bowl aside.
    Hand-pulled shredded jackfruit on a white plate.
  • 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.
    Shredded jackfruit in a large skillet with neutral oil.
  • 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.
    Shredded jackfruit coated in buffalo sauce and thinned with water in a large skillet.
  • 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.
    Coleslaw mix, mayo, Dijon mustard, mustard powder, and ACV in a pink mixing bowl.
  • 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.

Recipe Notes

  • 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.

Nutrition Information (Approximate)

Serving Size: 1sandwichCalories: 501calProtein: 6gFat: 24gSaturated Fat: 3gTrans Fat: 0gCholesterol: 0mgSodium: 1658mgPotassium: 202mgTotal Carbs: 67gFiber: 5gSugar: 10gNet Carbs: 62gVitamin A: 881IUVitamin C: 36mgCalcium: 175mgIron: 2mg
Recipe By: Sam Guarnieri
https://40aprons.com/buffalo-jackfruit-sandwich/