Skip to main content
  1. Recipe

Pulled Jackfruit and Mushroom Barbecue Sandwiches

6 servings

Source: Dustin Harder @theveganroadie

About the Recipe

293 Calories · 4 g Protein · 5 g Fiber


Makes 6 Servings

  • 1 tablespoon (15 mL) olive oil (see below for oil-free)
  • 1/2 onion, thinly sliced
  • 1 1/2 cups (125 g) roughly chopped baby bella mushrooms
  • 1 14-ounce can jackfruit in brine, drained, rinsed, and shredded
  • 4 cloves garlic, minced
  • 3/4 cup (177 mL) Universal Meals Basic Barbecue Sauce or vegan barbecue sauce
  • 6 vegan gluten-free hamburger buns


  1. Heat the oil in a large skillet over medium-high heat. Add the onion, mushrooms, and jackfruit. Saute for 8-10 minutes until the mushrooms have reduced slightly in size and the jackfruit has some seared edges. Add the garlic and saute 1 additional minute until fragrant.

  2. Add the barbecue sauce and mix to combine. Divide among hamburger buns. 

    OIL-FREE: Omit the oil and saute everything in 1/4 cup water or low-sodium broth; add liquid as needed. The jackfruit will not sear without the oil, so cook until the mushrooms and onions have softened and the liquid has evaporated.

    NOTES: To create the perfect bite, toast your buns on a skillet. Add some neutral oil or soy-free vegan butter to the inside of the bun and set on a hot skillet over medium-high heat for 2-4 minutes until toasty and browned. You can dry toast it without oil or butter; it may take a little longer to achieve a toasty texture and is easy with a nonstick skillet.

Nutrition Facts

Per serving:
Calories: 293
Fat: 9 g
     Saturated Fat: 1 g
     % Calories From Fat: 28%
Cholesterol: 0 mg
Protein: 4 g
Carbohydrate: 52 g
Sugar: 17 g
Fiber: 5 g
Sodium: 510 mg
Calcium: 39 mg
Iron: 1 mg 
Vitamin C: 5 mg
Beta-Carotene: 249 mcg
Vitamin E: 2 mg

More for Lunch