This recipe is a vegan adaptation of Jerked Chicken, a recipe I got from fellow firefighter, Tiffanie Andrews (she adapted it from Emeril Lagasse). It is absolutely the best and great for BBQs, potlucks, and game day. You will dream about these sliders!
Course: Main Course
Cuisine: Gluten-Free, Jamaican, Sandwiches, Whole Food Plant Based
Keyword: BBQ, Jackfruit, Sliders, vegan
Author: Cindy Thompson, Trimazing! Health & Lifestyle Coaching
420 oz. cansYoung Green Jackfruit in BrineNOT ripe Jackfruit in syrup!
Preheat oven to 350˚F. Line two sheet trays with parchment or silicone baking sheets.
Drain and rinse the jackfruit pieces in a colander. Squeeze each piece by hand to remove all the brine and then chop into small bite-sized pieces.
In food processor combine vinegar, scallions, habanero(s), soy sauce, lime juice, allspice, cloves, bay leaves, garlic, sugar and cinnamon.
Reserve 2 tbsp of jerk marinade for the BBQ sauce.
Place jackfruit pieces in a bowl and mix marinade evenly.
Pour onto the two prepared sheet trays and bake for about 40 minutes, flipping pieces halfway through, or until jackfruit starts to brown.
Make Jamaican BBQ Sauce
While jackfruit is baking, mix Jamaican BBQ Sauce ingredients in a non-reactive saucepan and bring to a boil, stirring to dissolve the date or coconut sugar. Reduce heat and simmer until the sauce is thick and sticks to a spoon (Let this go on for quite awhile as it makes the flavors blend nicely).
When jackfruit is done baking, mix in desired amount of BBQ sauce. Keep sauced jackfruit hot.
Dress the shredded cabbage with desired amount of mayo just prior to serving to prevent slaw from becoming soggy.
Serve Jerked Jack on buns dressed with a little mayo and top with coleslaw.
You can find cans of young green jackfruit at Trader Joes, most Asian grocery stores or on Amazon.