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BBQ Jackfruit Sliders

Low protein BBQ is possible thanks to jackfruit! Our summer-ready recipe includes an easy cabbage slaw as a topping for this BBQ jackfruit “meat.” This jackfruit filling also works well with Loprofin Rice or inside a low protein taco shell. (Note: Low protein burger buns are not included in this recipe.)

Ingredients for Jackfruit Filling:

  • 20 oz can jackfruit in brine, rinsed and drained
  • 2 Tbsp brown sugar
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp chili powder
  • Salt and pepper, to taste
  • 1 Tbsp olive oil
  • 1 white onion (160 g), chopped
  • 1 garlic clove

Ingredients for BBQ Sauce:

  • 1/2 cup tomato ketchup
  • 1 Tbsp tomato puree
  • 4 Tbsp red wine vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 Tbsp brown sugar
  • Water, as needed
  • Salt and pepper, to taste

Ingredients for Red Cabbage Slaw:

  • 3 medium carrots (180 g), grated
  • 1/2 head of red cabbage (420 g), finely chopped or coarsely grated
  • 3 spring onions (45 g), finely chopped
  • 3 Tbsp vegan mayonnaise*
  • 1 Tbsp wholegrain mustard
  • Salt and pepper, to taste

Chef's tip about jackfruit: Canned jackfruit resembles pulled pork when slowly cooked, and it is delicious and filling. It is available in many Asian food markets. For this recipe, only buy jackfruit soaked in brine (and not the sweetened version). 


  1. Rinse, drain, and dry the jackfruit. Chop off the center core portion of the fruit and discard. Place in mixing bowl and set aside. 
  2. Mix together the brown sugar, paprika, garlic powder, chili powder, salt and pepper, and add to the jackfruit. Toss to coat the jackfruit.
  3. Heat the olive oil in a large frying pan. Add the onion and garlic and sauté for 5 minutes. Add the seasoned jackfruit and fry for 5 more minutes.
  4. To make the BBQ sauce, combine all of the ingredients, and add the BBQ sauce to the jackfruit.
  5. Stir and reduce heat to medium-low, and cook for about 30 minutes.
  6. If the sauce becomes too thick, you can add some water to loosen it.
  7. Once fully cooked, you can shred the softened jackfruit using two forks.
  8. To make the red cabbage slaw, simply combine all of the ingredients and season with salt and pepper to taste. (The red cabbage slaw should last 2-3 days in the fridge.)

Serves: 4 

Serving suggestions: Serve this stewed jackfruit and red cabbage slaw on low protein burger buns (or over Loprofin Rice). Try some of the following as extra toppings for your burgers (or rice bowl): ketchup, mustard, vegan cheese, red onion, tomato, lettuce, vegan mayonnaise*

*Calories and protein may vary by product. Be sure to check the nutrition label.

Nutritional Information
with BBQ Sauce
Per RecipePer Serving
Calories 615 154
Protein 7.1 g 1.8 g
Phenylalanine 216 mg 54 mg
Leucine 335 mg 84 mg
Tyrosine 260 mg 65 mg


Nutritional Information
Red Cabbage Slaw
Per RecipePer Serving
Calories 509 127
Protein 9 g 2.3 g
Phenylalanine 320 mg 80 mg
Leucine 471 mg 118 mg
Tyrosine 214 mg 54 mg

Nutritional information may vary based on ingredients used and quantity of ingredients used.