Sliders made with vegan barbecued jackfruit are a fun and entertaining appetiser or side dish option.
– 1 tablespoon olive oil– 2 large sweet potatoes sliced into round– 2 14-ounce cans jackfruit– 2 teaspoons chili powder– 3/4 cup Barbecue Sauce– 3 stalks green onion choppedEasy Cabbage Slaw:– 2 cups red cabbage thinly sliced– 2 teaspoons olive oil– 2 tablespoons lime juice– 1/2 teaspoon sea salt to taste
Ingredient
Direction
1
Heat the oven to 400°F. Slice sweet potatoes and place on a large baking sheet. Season with sea salt and olive oil. Toss everything with your hands to coat the sweet potato pieces.
2
Place slices in a single layer on baking sheet. Flip after 20 minutes and roast 5–10 minutes more until golden-brown and cooked through. Drain jackfruit and remove hard bulbs.
3
Add enough oil to lightly coat a medium-sized skillet over medium-high heat. Add jackfruit and chilli powder. For 2–3 minutes, stir occasionally.
4
Reduce heat to medium-low after adding barbecue sauce and boiling. Cook, stirring occasionally, for 20–30 minutes (the longer it cooks, the more barbecue-y it tastes).
5
Top roasted sweet potato slices with BBQ jackfruit, simple cabbage slaw, and chopped green onion.
5
Combine slaw ingredients in a bowl. The cabbage's fibres will soften, making it easier to chew.
6
Massage the cabbage with lemon juice for a few minutes to release fluids. Check slaw taste and add sea salt or lime juice.