Vegan Chipotle BBQ Pulled "Pork" Jackfruit Sliders w/ Dijon Aioli + Crispy Shallots

Vegan Chipotle BBQ Pulled "Pork" Jackfruit Sliders w/ Dijon Aioli + Crispy Shallots

Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)

Prep & Cook Time: 40 minutes
Servings: 10 sliders

The Challenge: BBQ Sliders

Please note this is a preview of an upcoming recipe from my cookbook, Vegan Food That Doesn’t Suck. The cookbook is currently in the works. This recipe will be available until the cookbook releases at which time the recipe will be only a shortened preview. Pre-order here!

Vegan BBQ. Ah listen to that oxymoronic beauty! How…does that work you say? Well, BBQ is slow cooking and sauce mostly. The meat is the vehicle. What if we could slowcook or create similar flavors with vegan vehicles - enter jackfruit. If you haven’t heard of jackfruit yet, you may want to check your pulse.

Jackfruit is a fruit that is massive. Once ripe, it is really sweet and used for sweets. Before, though, it has a very mild flavor. What’s neat about it is as you cook it…it actually pulls apart very similar to pulled pork or shredded chicken.

You can get young jackfruit in water or brine at most grocers now. Its super versatile and will be the center of our chipotle BBQ sauce. As always, I make this BBQ sauce from scratch using tomato sauce/paste, spices, chipotles, and date syrup. I like date syrup to give this smoky chipotle bbq a sweet blend that isn’t maple-y. It works great. We slow cook the sauce while making the jackfruit. Put them together and you got pulled pork.

Instead of just pulled pork, though, we slap this amazing BBQ onto some sliders, douse them in a dairy-free dijon aioli and fry up some crispy shallot. Serve on slider buns and enjoy these tasty snackable sandwiches! They are a perfect vegan meal base and you’ll love them. Easy to make and great to complement with my Smoked Paprika Potato Salad.

Let’s get into it!

 

Ingredients:


Chipotle BBQ Sauce

  • 1 medium shallot, diced

  • 2 garlic cloves, minced

  • 1/4 cup tomato paste, canned

  • 2 cups tomato sauce, canned

  • 2 tbl adobo sauce + 2 chipotle peppers in adobo sauce, canned

  • 1 tbl Worcestershire sauce

  • 3 tbl apple cider vinegar

  • 1/4 cup date syrup

  • 2 tbl liquid aminos

  • 1/2 tsp salt + 1/4 tsp pepper

Pulled Pork

  • 1 medium shallot, diced

  • 1 garlic clove, minced

  • 2-20oz canned jackfruit, drained + rinsed, chopped

  • 1/2 cup vegetable broth

  • pinch of salt + pepper

Dijon Aioli

  • 1/2 cup vegan mayo

  • 2 tbl dijon mustard

  • 1/2 lemon, juiced

  • 1 garlic clove, minced

  • pepper, to taste

Crispy Shallots

  • 2 medium shallots, sliced into 1/4 inch circles then cut in 1/2

  • 2 tbl cornstarch

  • 1 cup vegan milk

  • Breading: 1 cup AP flour, 2 tbl nutritional yeast, 1 tsp smoked paprika, 1/2 tsp salt, 1/4 tsp pepper, 1/2 tsp onion powder

  • 2 tbl vegan butter

Other

  • vegan slider buns


Equipment You'll Need:

Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Mixing Bowls , Castiron Pan . Large Pot . Whisk . Mixing Spoons . Frying Pan . Spatula


Before You Cook:

  • Wash and cut all fresh ingredient


1. Add shallots and garlic for BBQ sauce to a pan with 1 tbl olive oil. Cook for 5 minutes over medium heat and then add the rest of the ingredients for the BBQ sauce. Reduce heat to medium-low and simmer for 15-20 minutes.

1. Add shallots and garlic for BBQ sauce to a pan with 1 tbl olive oil. Cook for 5 minutes over medium heat and then add the rest of the ingredients for the BBQ sauce. Reduce heat to medium-low and simmer for 15-20 minutes.

2. Add the shallots and garlic for jackfruit to a large frying pan with 1 tbl oil. Mix and cook for 4-5 minutes over medium heat. Next, add jackfruit to the pan and cook for 1-2 minutes. Pour in the broth and cook for 10-12 minutes until tender. Mash up with a spoon/potato masher. Mix in the bbq sauce, turn to super low heat, and let simmer.

2. Add the shallots and garlic for jackfruit to a large frying pan with 1 tbl oil. Mix and cook for 4-5 minutes over medium heat. Next, add jackfruit to the pan and cook for 1-2 minutes. Pour in the broth and cook for 10-12 minutes until tender. Mash up with a spoon/potato masher. Mix in the bbq sauce, turn to super low heat, and let simmer.

3. While the BBQ jackfruit is cooking, mix together the dijon aioli.

3. While the BBQ jackfruit is cooking, mix together the dijon aioli.

4. Add vegan butter to a large pan, add in vegan butter and melt/heat until it bubbles. For the crispy shallots, dice, mix with cornstarch, dunk in middle, and then mix with breading flour. Add the shallots after flour to the pan and cook on each side for 3-4 minutes until browned.

4. Add vegan butter to a large pan, add in vegan butter and melt/heat until it bubbles. For the crispy shallots, dice, mix with cornstarch, dunk in middle, and then mix with breading flour. Add the shallots after flour to the pan and cook on each side for 3-4 minutes until browned.

5. Put together your sliders with a layer of jackfruit, then some shallots, then dijon aioli, and a slider top! Enjoy homies!

5. Put together your sliders with a layer of jackfruit, then some shallots, then dijon aioli, and a slider top! Enjoy homies!

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