Jackfruit Sliders

Written By Judy Doherty, MPS, PCII
Jackfruit Sliders - Meatlesshttps://www.youtube.com/watch?v=3hZx0xiSdmoLook how easy these jackfruit sliders are to make!https://i.ytimg.com/an_webp/3hZx0xiSdmo/mqdefault_6s.webp?du=3000&sqp=CPyzzp8G&rs=AOn4CLDJGCaaJMcHqhZNRtEKQEPenU31Xg2023-02-17
Jackfruit Sliders

Jackfruit Sliders

Yield 4
Author Judy Doherty
Prep time
5 Min
Cook time
15 Min
Total time
20 Min
Jackfruit Sliders taste so delicious with their spicy sauce and “pulled” jackfruit. The filling tastes like pulled pork with a sloppy joe sauce. No one will realize this meat-free version is a lot lower in fat, calories, and sodium. This dish goes together in about 20 minutes. Enjoy!

Ingredients

slider filling
  • 1 14-ounce can of jackfruit, drained, rinsed
  • 1 tsp canola oil
  • 1 red onion, peeled and diced
  • 1 bell pepper, cored and diced
  • 1/2 jalapeno pepper, seeded, and minced
  • 1/2 tsp cumin
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1 cup no-salt tomato sauce
  • 1/2 cup barbecue sauce
  • 1/2 cup water
  • 1/2 jalapeno, sliced thin for garnish
  • 2 sprigs parsley for garnish
  • 4 slider buns

Instructions

Slider filling
  1. Heat the canola oil in a nonstick pan over medium heat. Saute the onions and peppers until translucent. Add the spices and cook another minute.
  2. Add the jackfruit and the liquid ingredients. Bring to a boil and lower to a simmer. Cook covered for about 15 minutes or until thick. It also works well to bake it covered in the oven for 15 minutes at 350 if you don't want to watch it on the stove.
  3. Spoon the filling over four split slider buns.
  4. Garnish with slices of jalapeno and sprigs of parsley.

Nutrition Facts

Calories

290.91

Fat

3.26 g

Sat. Fat

0.18 g

Carbs

63.61 g

Fiber

5.02 g

Net carbs

58.59 g

Sugar

19.2 g

Protein

4.81 g

Sodium

680.42 mg

Cholesterol

0 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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