Smoky, messy, and utterly addictive — these vegan Smoky BBQ Jackfruit Sliders (Air-Fried) give you all the barbecue vibes without meat or fuss. I make them for weeknight crowds and weekend parties because they taste indulgent but stay 100% plant-based. Ready to get smoky?
Why jackfruit for sliders? (and why I love it)
I love jackfruit because it mimics pulled meat texture without trying to be anything other than a plant star. When you shred young jackfruit and toss it in BBQ sauce and smoked paprika, it takes on that satisfying chew and sticky glaze that makes people forget there’s no meat. FYI, canned young jackfruit saves so much time, and you can make the whole tray in under 20 minutes if you stay focused.
Ever wondered how something so mild can hold such bold flavor? Jackfruit soaks up spices and sauces like a champ. IMO, it’s the perfect vehicle for smoky BBQ in a slider.
Recipe Info: the essentials
- Prep time: 10 minutes
- Cook time: 10 minutes (air-fryer)
- Servings: 5 sliders
- Calories per serving: 382 kcal
Bold fact: You can keep everything 100% vegan by using vegan mayo, vegan BBQ sauce, and plant-based buns.
Ingredients (exact, ready-to-use)
For the coleslaw
- 1.5 cups shredded mixed cabbage (white + red)
- 1 cup grated carrots
- Salt & pepper to taste
- 1/2 tsp mustard paste (or Dijon)
- 1 tbsp lemon juice
- 1/2 tsp brown sugar
- 3/4 cup vegan mayonnaise
For the jackfruit
- 1 tbsp olive oil
- 1 medium onion, sliced
- 14 oz (400 g) young jackfruit, boiled or canned, drained and shredded
- Salt & pepper to taste
- 1/2 tsp red chili powder
- 1 tsp smoked paprika (don’t skip this)
- 1/2 tsp garlic powder
- 1/4 cup vegetable stock (or water)
- 1/2 cup vegan BBQ sauce
For assembly
- Toasted buns (5 slider buns)
- Pickled onion (thin slices)
- Optional: avocado slices, extra BBQ sauce, chopped cilantro
Equipment (simple and approachable)
- Air-fryer (preferred for crisping & quick cook)
- Large skillet (for stove method)
- Mixing bowls for coleslaw and jackfruit
- Tongs or fork for shredding jackfruit
- Spatula & measuring spoons
I keep my work triangle minimal: air-fryer + skillet + bowl. You don’t need fancy gear to win at sliders.
Step-by-step: Make the coleslaw
- Combine the shredded cabbage and grated carrots in a large bowl.
- Add salt, pepper, 1/2 tsp mustard paste, 1 tbsp lemon juice, 1/2 tsp brown sugar, and 3/4 cup vegan mayo.
- Mix well, taste, and refrigerate until serving. Chill helps flavors settle and keeps the slaw crisp.
You can make this coleslaw a day ahead and save yourself five frenetic minutes at assembly time.
Step-by-step: Vegan Smoky BBQ Jackfruit Sliders(two methods — air-fryer and stovetop)
Air-Fryer Method (my go-to for texture & speed)
- Preheat the air-fryer to 400°F (200°C) for 3 minutes.
- Shred drained jackfruit with two forks or your hands to separate strands. Toss with 1 tbsp olive oil, salt, pepper, 1/2 tsp red chili powder, 1 tsp smoked paprika, and 1/2 tsp garlic powder.
- Spread the jackfruit in a single layer in the air-fryer basket (use two batches if needed). Air-fry 6–8 minutes, shaking halfway, until edges get slightly crisp.
- Transfer to a skillet, add 1/4 cup vegetable stock and 1/2 cup vegan BBQ sauce, and sauté 2–3 minutes until the sauce reduces and clings to the jackfruit. Serve.
This method gives you little caramelized bits — chef’s kiss — which mimic pulled meat char perfectly.
Still Hungry, Try It Next recipe :-
Vegan Crispy Tofu Nuggets with Dipping Sauce
Stovetop Method (if no air-fryer)
- Heat 1 tbsp olive oil in a skillet over medium heat. Add sliced onion and sauté until light brown.
- Add the shredded jackfruit and spices (same as above). Stir for 1–2 minutes.
- Pour in 1/4 cup vegetable stock and 1/2 cup vegan BBQ sauce. Simmer 3–4 minutes until juices reduce and the mixture looks glossy and juicy.
Either way, let the jackfruit rest for a few minutes; it soaks up the BBQ flavor and tastes even better.
Assembly: build your slider like a pro
- Toast the buns lightly to avoid sogginess.
- Layer bottom bun with a generous spoonful of BBQ jackfruit.
- Top with a big scoop of coleslaw and a few pickled onion slices. Add avocado if you like.
- Crown with the top bun and press lightly.
Serve immediately. These sliders get messy, so hand out napkins like a responsible host.
Tips & recipe notes (real-world kitchen wisdom)
- Use smoked paprika for the real smoky flavor; regular paprika won’t cut it.
- Control sweetness by adjusting the BBQ sauce amount. Add more if you like sticky sweet, less if you prefer smoky and savory.
- Make it gluten-free: swap in gluten-free buns.
- Soy allergy: choose a soy-free vegan mayo and BBQ sauce.
- Canned vs fresh jackfruit: canned saves time; boiled fresh jackfruit works great if you have it.
- Crisp buns: toast buns on high heat for 1–2 minutes — your life will improve.
Pro tip: Let the jackfruit rest for an hour after cooking if you can. The flavors mingle and taste deeper.
Variations & serving suggestions
- Spicy: add extra red chili powder or a drizzle of hot sauce.
- Smokier: stir in a few drops of liquid smoke (use sparingly).
- Tex-Mex: top with pickled jalapeños and cilantro.
- Party platter: turn into tacos or serve over nachos for easy sharing.
Pair with sweet potato fries, a crisp salad, or a bright citrusy slaw. These sliders shine alongside a cold beer or a tart lemonade.
Storage & reheating
- Coleslaw: store in an airtight container in the fridge for up to 3 days.
- Jackfruit: keep in the fridge for 3–4 days or freeze for up to 2 months.
- Reheat: warm jackfruit in a skillet over medium heat with a splash of water or stock. Re-crisp for 1–2 minutes in the air-fryer at 350°F to revive texture.
Avoid making sliders too far ahead; assemble right before serving to keep buns from getting soggy.
Still Hungry, Try It Next recipe :-
Vegan Garlic-Parmesan Kale Chips
Nutrition (per serving — 1 slider)
- Calories: 382 kcal
- Carbohydrates: 36 g
- Protein: 6 g
- Fat: 25 g (Saturated fat: 3 g)
- Sodium: 519 mg
- Potassium: 521 mg
- Fiber: 3 g
- Sugar: 25 g
- Vitamin A: 4690 IU
- Vitamin C: 21 mg
- Calcium: 47 mg
- Iron: 1 mg
These sliders deliver hearty flavor and are surprisingly filling. Add a side of quinoa or beans to up the protein if you want a bigger meal.
FAQ (quick answers)
Can I make this gluten-free?
Yes. Use gluten-free buns and confirm your BBQ sauce has no wheat.
Can I use fresh jackfruit?
Yes. Boil and shred fresh young jackfruit; the texture will sing.
How long can I store the coleslaw?
Around 3 days in the fridge. The mayo holds it together nicely.
Can I freeze the jackfruit mixture?
Absolutely. Freeze in portions for up to 2 months.
What if I don’t have smoked paprika?
Try a pinch of chipotle powder or a tiny splash of liquid smoke, but taste carefully.
Can I make this oil-free?
Yes. Skip or reduce oil and steam or dry sauté the onions, using stock to prevent sticking.
What can I use instead of pickled onions?
Thinly sliced red onion or quick-pickled carrots work great.
Is this kid-friendly?
Yes — reduce spice and they’ll basically call you a wizard.
Can I make ahead?
Make the jackfruit and coleslaw ahead; reheat and assemble just before serving.
What pairs well with these sliders?
Sweet potato fries, a crisp green salad, or pickled veg.
My final thoughts
These vegan Smoky BBQ Jackfruit Sliders (Air-Fried) deliver bold BBQ flavor, crunchy slaw, and juicy, smoky jackfruit in a neat, messy little package. They stay 100% vegan, come together fast, and please vegans and meat-eaters alike. Next time you want a crowd-pleaser that looks like you worked all day, make these. Your guests will eat three and ask for the recipe — and you’ll smile and say, “Yep, I made it.
Vegan Smoky BBQ Jackfruit Sliders (Air-Fried)
Ingredients
Equipment
Method
- Combine the shredded cabbage and grated carrots in a large bowl.
- Add salt, pepper, 1/2 tsp mustard paste, 1 tbsp lemon juice, 1/2 tsp brown sugar, and 3/4 cup vegan mayo.
- Mix well, taste, and refrigerate until serving. Chill helps flavors settle and keeps the slaw crisp.
- You can make this coleslaw a day ahead and save yourself five frenetic minutes at assembly time.
- Step-by-step: Vegan Smoky BBQ Jackfruit Sliders(two methods — air-fryer and stovetop)
- Air-Fryer Method (my go-to for texture & speed)
- Preheat the air-fryer to 400°F (200°C) for 3 minutes.
- Shred drained jackfruit with two forks or your hands to separate strands. Toss with 1 tbsp olive oil, salt, pepper, 1/2 tsp red chili powder, 1 tsp smoked paprika, and 1/2 tsp garlic powder.
- Spread the jackfruit in a single layer in the air-fryer basket (use two batches if needed). Air-fry 6–8 minutes, shaking halfway, until edges get slightly crisp.
- Transfer to a skillet, add 1/4 cup vegetable stock and 1/2 cup vegan BBQ sauce, and sauté 2–3 minutes until the sauce reduces and clings to the jackfruit. Serve.
- This method gives you little caramelized bits — chef’s kiss — which mimic pulled meat char perfectly.
- Stovetop Method (if no air-fryer)
- Heat 1 tbsp olive oil in a skillet over medium heat. Add sliced onion and sauté until light brown.
- Add the shredded jackfruit and spices (same as above). Stir for 1–2 minutes.
- Pour in 1/4 cup vegetable stock and 1/2 cup vegan BBQ sauce. Simmer 3–4 minutes until juices reduce and the mixture looks glossy and juicy.
- Either way, let the jackfruit rest for a few minutes; it soaks up the BBQ flavor and tastes even better.
Notes
Assembly: build your slider like a pro
- Toast the buns lightly to avoid sogginess.
- Layer bottom bun with a generous spoonful of BBQ jackfruit.
- Top with a big scoop of coleslaw and a few pickled onion slices. Add avocado if you like.
- Crown with the top bun and press lightly.
Tips & recipe notes (real-world kitchen wisdom)
- Use smoked paprika for the real smoky flavor; regular paprika won’t cut it.
- Control sweetness by adjusting the BBQ sauce amount. Add more if you like sticky sweet, less if you prefer smoky and savory.
- Make it gluten-free: swap in gluten-free buns.
- Soy allergy: choose a soy-free vegan mayo and BBQ sauce.
- Canned vs fresh jackfruit: canned saves time; boiled fresh jackfruit works great if you have it.
- Crisp buns: toast buns on high heat for 1–2 minutes — your life will improve.
Hi — I’m Rachel. I’m a wife, a mom, and a home cook who believes that food should bring comfort, joy, and compassion to the table. I live with my family — two hungry little foodies who are my most honest recipe testers — and together we’ve built a kitchen culture that’s all about good food that happens to be 100% vegan. I started this blog because I wanted a place to share the recipes that keep our days moving, the dishes that make weeknights feel a little easier, and the meals that become our little family traditions.