BBQ Orange Shredded Jackfruit, Apple Sauce, Naked Slaw in a Ciabatta roll

Ingredients (serves 4)

For the jackfruit

  1. Firstly make the apple sauce. Heat a saucepan and add the vegan butter, diced cooking apples, water and brown sugar. Cook down on a medium heat for 15 minutes stirring regularly. Set aside to cool. 

  2. Heat a large frying pan and add a dash of olive oil. When the oil is hot add the chopped onion and black pepper. Sauté on a medium heat for 5 minutes. Next add the remaining ingredients. Cook the sauce on a medium heat for 15 minutes. The BBQ sauce should become lovely and sticky! Don't let it burn! After the 15 minutes set aside.

  3. Next preheat your oven and set it to grill. 

  4. Drain and shred the jackfruit and add it to the BBQ sauce. Spread the jackfruit onto a baking tray and place under the a hot grill for 10 minutes to get the jackfruit nice and crispy.

  5. While the jackfruit is in the oven prepare the naked slaw. To a large bowl add the white cabbage, red cabbage, lime, orange juice, olive oil, salt and pepper. Mix well. 

  6. To your ciabatta rolls add the jackfruit, apple sauce and raw slaw. Serve and enjoy! 

  • 1 tin of jackfruit (~224g) 

  • 1 finely chopped white onion 

  • 1 cup tomato passata

  • 4 tbsp brown sugar

  • 1/2 cup orange juice 

  • 1/4 cup apple cider vinegar

  • 1/8 cup soy sauce 

  • 1 tbsp tomato puree 

  • 1 tbsp balsamic vinegar 

  • Pinch of black pepper


For the apple sauce

  • ​1 tsp vegan butter

  • 2 large diced cooking apples (800g) 

  • 1/4 cup water 

  • 3 tbsp brown sugar

For the bun

  • 4 large lightly toasted ciabatta rolls 

  • 1 cup of finely sliced white cabbage 

  • 1/2 cup of finely sliced red cabbage 

  • Juice of 1/2 lime 

  • 2 tbsp orange juice

  • 1 tbsp olive oil 

  • Salt and pepper to taste