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.
