Ingredients:

BBQ JACKFRUIT
2 20-ounce cans young green jackfruit in water (in water or brine)
1 cup BBQ sauce
1 small yellow onion, thinly sliced
1/4 tsp sea salt

SLAW
5 cups coleslaw mix with red cabbage and carrots
1/2 cup vegan mayo
2 tbsp granulated sugar
2 tbsp apple cider vinegar
1/8 tsp celery seed
1/4 tsp salt
4–6 whole grain vegan buns (gluten-free if desired)

To make the slaw, add the vegan mayo, granulated sugar, apple cider vinegar, celery seed, and salt to a large mixing bowl and whisk together until fully combined. Add in the coleslaw mix and stir well. Cover, and refrigerate for 2 to 3 hours before serving, if possible. It can also be served immediately, if there is not time to let it set. To make the BBQ jackfruit, rinse and drain the canned jackfruit. Rinse very well if it was packed in brine. Thoroughly dry the jackfruit and prepare it by shredding the pieces with your hands, discarding any harder pieces of the core. Heat a large skillet over medium heat. Add 1 to 2 tbsp oil of choice and the onions and salt. Cook, stirring occasionally, until onion begins to look translucent, about 5 to 8 minutes. Add the jackfruit, BBQ sauce and 1/2 cup of water. Stir well to combine, then cover and simmer for 20 minutes on low-medium heat, stirring occasionally. For finer texture, use two forks to shred the jackfruit as it cooks. To serve, place generous portions of BBQ jackfruit on the bottom buns and top with generous serving of slaw.