Vegan BBQ & Cole Slaw

As an American living in Australia, there are some holidays back home that I continue to celebrate in the land of kangaroos and koala bears. One of those holidays I've always held dear is our American Independence Day! But with many folks grilling burgers and hot dogs on the Bar-B, it can be a little tough for vegans and plant-based eaters to party with the carnivores. This easy recipe for vegan BBQ sandwiches and cole slaw is a yummy, plant-based alternative to pulled pork and mayo-drenched slaw. "Jackfruit" is one, amazing tropical tree fruit that's native to Southeast Asia. It's also the largest tree fruit in the world and can be used in a variety of plant-based dishes. It's available canned or fresh and can be found in global market-type or gourmet-style grocery stores. Serve up these fantastic sandwiches to your carnivore guests, and they'll never know it's a plant-based dish!

Ingredients:

BBQ

- Olive Oil

- 1 medium yellow onion

- 1 1/2 tsp salt

- 1/2 tsp pepper

- 3 cans (20 oz) Young Green Jackfruit, drained and fork-shredded

- 1 1/2 tsp chili powder

- 1 1/2 tsp paprika

- 1 1/2 tsp cumin

- 5 Tbsp BBQ rub seasoning

- 1 1/2 cups (360ml) vegetable broth or stock

- 1 1/2 cups (360ml) plant-based "beef" broth (try "Better Than Bouillon" Vegetarian No-Beef Base)

- 1 1/2 cups (325g) of your favorite BBQ sauce

Cole Slaw

- 3 cups (300g) green cabbage, shredded

- 3 cups (300g) red cabbage, shredded

- 1 cup (110g) carrots, shredded

- 3/4 cup (195g) vegan mayonnaise

- 1 Tbsp spicy mustard

- 2 Tbsp apple cider vinegar

- 1 tsp salt

- 1/2 tsp pepper

Directions:

For the BBQ

1. Combine all ingredients in a large pot or dutch oven over high heat, mixing well until bubbling hot.

2. Reduce heat to low; cover and simmer for approximately 90 minutes. Stir frequently, continuing to shred jackfruit as the mixture cooks.

3. Serve BBQ with cole slaw over it on ciabatta bread or vegan hoagie rolls.

For the Cole Slaw

1. Add all cabbage and carrots to a large bowl.

2. In a separate mixing bowl, whisk together the vegan mayo, mustard, apple cider vinegar, salt and pepper and pour over the cabbage and carrots. Toss well to coat.

3. Serve as a side dish or add a big spoonful into your BBQ sandwich.

Happy 4th of July from down unda!