Meow Recipes

Monday, April 12, 2021

BBQ Jackfruit Sandwiches

Person holding a BBQ Jackfruit Sandwich.

Hi! Meet your new friend, the most saucy, meaty-like BBQ sandwich with a crunchy slaw on toasted brioche bun that is so filling, so day-making, so flavorful and easy, and also…totally meatless.

That’s right. We’re calling upon that can of JACKFRUIT to impress us with her meaty-textured ways here, and she does not disappoint.

What You’ll Need To Make BBQ Jackfruit Sandwiches

Here are your short-ingredient-list essentials for this beautiful towering crunchy-saucy sandwich:

a can of jackfruit
chickpeas
BBQ sauce
slaw
buns

Plus or minus some extras like garlic, a few extra spices, maybe some pickles and/or hot sauce as a topping, and boom. You’re there.

New To Jackfruit?

Let’s talk about this meaty-but-not-meaty filling for a moment.

If you’ve never cooked with canned jackfruit, listen up. You’re in for a fun adventure because IT’S SO EASY, pantry-friendly, and just really unique. The hardest part is probably finding it, but even that isn’t too hard: most health-emphasis or specialty grocery stores carry it, and when all else fails, Amazon!

When you push on the jackfruit pieces with the back of a wooden spoon or fork, they press apart into shreds that resemble shredded chicken, pork, etc. And when you add spices, a little brown sugar, and some BBQ sauce and let it all fry up in a pan? You’re going to get some really nice sweet and smoky roasty-ness on that jackfruit that is going to make you wonder where it’s been all your life.

And to take things to the next level, my friend Melissa has taught me the way: get some blitzed up chickpeas in there with those jackfruit shreds to kind of boost up the oomph factor and make it really feel substantial, filling, and crave-able.

Check, check, and check.

Close-up of BBQ Jackfruit Sandwiches with slaw on a bun.

Now To Some Sandwich Styling

Toppings are your choice, naturally, but I am a big proponent of just a bag of store-bought coleslaw, especially in these SOS times that we are in. Do I prefer the delicate texture of a homemade cabbage slaw? Yes. But when I’ve got 100 other fires to put out in the house, like, NOW? That is not the moment for me to be shredding up a head of cabbage.

Other toppings that I’ve loved that require zero advance prep: avocado, pickles, pepperoncini, and hot sauce. Whatever gives it a little zip and zazz and maybe even a little bite – that’s what I like.

Should you eat a pile of jalapeño cheddar kettle chips with your sandwich? I mean, do you love yourself? I think that is the real question at hand.

Source notes: I finally got the push I needed to try jackfruit from my friend Melissa when she posted this recipe and swore that it was really, actually a good meaty alternative. And I had my doubts but dang, she was right. Her idea for the chickpea addition is unique and honestly… just super smart. It adds some protein and fiber and still keeps things squarely centered on all things veg! Thanks, Mel! ♡

BBQ Jackfruit Sandwiches: Frequently Asked Questions

What else can I use jackfruit for?

Lots! Jackfruit is a great vegetarian substitute for almost any recipe that requires shredded chicken or pork.

Can I omit the brown sugar?

The brown sugar really helps balance all of the flavors here, so it’s best to keep it in. You could try reducing the amount though if you’d prefer.

I can’t find jackfruit in a brine. My canned jackfruit is in water. Will that work?

That should still work! You might just need to add a little squeeze of lime to bring all the flavors together.

Prefer To Watch Instead Of Read?

BBQ Jackfruit Sandwiches

Author: Lindsay
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings

Print Recipe

Description

These BBQ Jackfruit Sandwiches feature a “meaty” mix of jackfruit and chickpeas tossed in spices, garlic, and a bit of BBQ sauce. Pile it all on top of a toasted bun with slaw and dinner is ready!

Ingredients

BBQ Jackfruit

1/4 cup olive oil
14-ounce can young jackfruit in brine, drained and rinsed
1/2 cup canned chickpeas, drained and rinsed
2 cloves garlic
1 tablespoon brown sugar
several good shakes of paprika, chili powder, and onion powder
a pinch of salt
1/4 cup barbecue sauce

Slaw

ideally, a pre-made slaw bag mix!
otherwise: thinly sliced cabbage + mayo, lemon juice or vinegar, sugar and salt

The Rest:

toasted buns (I like brioche buns)
any other toppings you like – I’d recommend avocado, pepperoncini, pickles, hot sauce, etc.

Instructions

Video

Shred the Jackfruit: Heat the olive oil in a pan over medium high heat. Add the jackfruit and break it apart into “shreds” with the back of a spoon.
Make the Filling: In a small chopper or food processor, pulse your chickpeas and garlic until they have a finely chopped texture. Add the mixture to the pan, along with the brown sugar and spices. Stir it all up to get it seasoned and happy. Add barbecue sauce and let it get a little roasty. More undisturbed time in the pan = more meat-like browning.
Assemble Sandwiches: Serve your jackfruit BBQ on a bun topped with slaw and anything else you like! Add a pile of salt & pepper chips to your plate and you are in delicious business.

Equipment

The equipment section may contain affiliate links to products we know and love.

Notes

Nutrition info includes the BBQ jackfruit, buns, and slaw.

Category: Dinner
Method: Sauté
Cuisine: American

Keywords: bbq jackfruit, jackfruit recipe, vegan sandwich

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Other Meatless Sandwiches You Need In Your Life

Spicy Falafel and Roasted Veggie Naan-wich (why is everything so much better on naan?!)
The Ultimate Wild Rice Burgers (these just might be the very best vegetarian burgers we’ve ever had)
Firecracker Vegan Lettuce Wraps (crispy tofu bits with saucy brown rice noodles…umm…YES!)
Portobello French Dip with Horseradish Aioli (did we mention a zippy horseradish aioli? YOU NEED THESE!)

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Thursday, April 8, 2021

Crispy Black Bean Tacos with Cilantro Lime Sauce

Crispy Black Bean Tacos on a platter with limes

Well HELLO there, little black bean crispies!

I will keep it quick so you can get to frying these up but mostly, FYI, bottom line, these are so-super-yummy. Also, pro-tip, you can call them crispy black bean tacos if you want – it’s technically what they are – but it’s a little more fun to call them black bean crispies which is what we’ve lovingly come to refer to them in our house.

Why Are These Black Bean Tacos SO GOOD?

Aside from the obvious reasons (golden crispy tortilla, super-satisfying black bean filling, brought together with a cool and creamy dipping sauce, gahh), this is one of my all-time favorite easy recipes because, well, it’s EASY. Like, stupid easy. Doesn’t get any easier than this:

Tortillas
Black Beans
Salsa
Taco Seasoning

Remember when we said the SOS recipes were not pretentious? And how we actually really celebrate short, low-key ingredient lists? That moment is now.

Can I Put Extras In My Black Bean Tacos?

Of course, you have options if you want to go above and beyond! Would a handful of delicious Mexican cheese tucked into that little black bean crispy be real nice? Yes, it would. As would some fajita veggies. As would some roasted chicken. And yes, if you want to make a cilantro lime dipping sauce, it is very doable and I included the directions for you and it will take you all of five minutes.

But if you’re short on… everything (and believe me, I pretty much LIVE in that house), I pinky promise that you can skip the add-ins. Black bean filling is super satisfying as-is, and it’s how I always eat these! Just plain.

Pro-tip: if time is tight, in place of the cilantro lime sauce, you can just mix some additional taco seasoning in with a little bowl of sour cream, and voilà. You have “seasoned sour cream” which, at least in my house, always goes over VERY well with the family dinner crowd.

Crispy Black Bean Tacos drizzled with Cilantro Lime Sauce

Also, I have one more piece of good news that I would like to shout from the rooftops which is that YOU CAN FREEZE THESE!

One of my best black bean taco decisions ever was making a double batch, folding the black bean mixture in tortillas, and sticking a few of them into a bag in the freezer – and look at that! Fry those babies up when you’re ready to eat them, and you have a quick and easy lunch, dinner, or – yes – even a snack. This is the life I want to live.

Crispy Black Bean Taco being dunked into Cilantro Lime Sauce

Source notes: I saw the idea for this recipe from a community member recipe on Tasty – thanks, Mitch and Justine Chapman, wherever you are in the world! ♡ What a fun idea. And the cilantro lime sauce is borrowed from one of my favorite ever shrimp taco recipes because I look for excuses to re-make that sauce whenever possible.

Crispy Black Bean Tacos: Frequently Asked Questions

How long does the Cilantro Lime Sauce stay good for as leftovers?

Sauce leftovers do best in the fridge for 3-4 days.

What kind of oil is best for the Cilantro Lime Sauce?

A neutral-tasting oil, something like canola oil, works well here. But usually I have olive oil on hand so that’s what I often use as well!

Can I meal prep these black bean tacos?

Sure! Make the filling and just keep it in the fridge for a couple of days. When you’re ready to eat the tacos, spread that filling into the tortillas and fry them up! Easy. OR, alternatively, you can freeze these little cuties! Spread the black bean filling into the tacos, fold them, and then freeze them BEFORE frying. When you’re ready to eat them, bring to room temp (15-30 seconds in the microwave will do it) and pop ’em back in your skillet till hot, golden, and crispy!