Today was a great day here at the Blue Barn Farm and Sanctuary! I decided to make an all-time favorite for dinner. It's easy, delicious, and totally plant-based! Who would have guessed that adding BBQ sauce to sautéed jackfruit would be such an award-winning combination? I'm normally not a huge fan of meat substitutes. When I first read about BBQ jackfruit sliders, I thought, "No way is this going to hold a match to the meat-based alternative". Man, was I wrong! Not only is it better for me, the planet, and of course the piggies, but it tastes so darn fantastic. I knew right away I had to share this with you all.

Now, I don't know about you, but when I have a BBQ slider, I need some coleslaw piled on top to really set it off. Have no fear: we hooked it up! Thanks to the Minimalist Baker, I found a recipe for Avocado Slaw that was out of this world. Okay, I know I sound ridiculously excited about this, but I can honestly say that these were some of the best sliders and slaw I have ever had.

All together, I think it took me about a half an hour to make a meal that will definitely be repeated. For the sliders, I used a couple cans of organic jackfruit in water (not syrup or brine), added some BBQ sauce, and Miyoko's cultured vegan butter (another favorite staple in my cooking), sautéed it all together for about 15 minutes. As the jackfruit gets cooking, you can easily break it up in the pan, creating the shredded effect that is crucial to these little badboys. Depending on your preferences, you can make your own BBQ sauce, add onions, garlic, or whatever else you like to have in your sliders. I would sautéed that stuff first, then add the jackfruit, and continue cooking over low/medium heat for another 15 minutes or so.

While that's happening, I chopped up the cabbage and shredded the carrots for the slaw, and mixed them together. The dressing was super quick. Squeeze a lemon, and use the juice with a tablespoon of maple syrup, salt and pepper to taste, along with a mashed avocado to create a tasty and refreshing slaw that compliments the sliders perfectly. Depending on how thick you like your dressing, you can add a splash of water to the avocado mash and whisk it before tossing the cabbage/carrot mixture with it.

When everything was ready, I piled the jackfruit on top of some yummy organic multi-grain rolls (look for GF if that's a dietary concern for you), and scooped a healthy serving of avocado coleslaw over the whole thing. I also put some fresh chunks of avocado on the side, as well as poured a little puddle of extra BBQ sauce for dipping. Oh my goodness! I can hardly wait for you all to make this, and tell me what you think.

Thanks for stopping by the Blue Barn Farm and Sanctuary! Leave us a comment. Let us know how your BBQ Jackfruit Slider adventure turns out!