BBQ Pulled Jackfruit Sliders


For the jackfruit filling:

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 400 g tin jackfruit (in water, not in syrup)
  • 1 tsp smoked paprika
  • ¼ tsp ground ginger
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • ¼ tsp chilli flakes (optional)
  • 2-3 tbsp coconut sugar
  • Salt & pepper to taste
  • ¼ cup BBQ sauce
  • 1-1.5 cup water

For the slaw:

  • 1 cup red or white shredded cabbage
  • 1 cup grated carrot
  • 1 green apple, grated
  • 2/3 cup vegan mayonnaise
  • 1tbsp lemon juice
  • Salt & pepper

To serve:

  • 4-5 wholemeal burger buns
  • ½ cucumber, sliced in ribbons


Heat up 1 tbsp olive oil in the Sauté Pan. Chop the onion with the Control Knife and mince the garlic with the Susi 3 Garlic Press. Sauté on low to medium heat until just softened, around 2 minutes.

Rinse, drain and dry the jackfruit. In a mixing bowl gently pull it apart with your hands, to make it look like it’s been shredded. Add the jackfruit into the Sauté Pan with the onion and garlic. Sauté on high heat for 2 minutes. Add the spices, sugar, BBQ sauce and season well with salt & pepper. Cook for a further minute or so then using the Measuring Cups to add the water, enough to make a sauce (you can always add more water during cooking). Cover with the lid and simmer for 20-30 minutes, stirring occasionally.

For the slaw, shred the cabbage with the Mandoline, grate the carrot and apple with the Dual Grater then mix with mayonnaise & lemon juice from the Citrus Press. Season well with salt & pepper.

To serve, slice the buns in half and use the Julienne Peeler to create ribbons with the cucumber. Place the cucumber ribbons at the bottom of the buns, top with slaw and BBQ jackfruit filling.