Pulled Jackfruit with Slaw & Avocado

BBQ JACKFRUIT

• 2 x 556g/20-ounce cans OR 3 x 400g tins of young green jackfruit in water or brine (NOT in syrup)
• 2 tsp BBQ seasoning (or in a small bowl, measure and mix: 2 tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + ½ tsp salt + ½ tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
• 180ml/ ¾ cup (vegan) BBQ sauce. If you prefer to make your own click here
• 2 tbsp good quality soya sauce, eg tamari (GF) or shoyu
• 1 tbsp brown sugar or vegan syrup (eg maple, agave)

VEGAN SLAW (optional) – this is super quick if made in a food processor with grater blade

• 2 cups shredded cabbage + carrots (this takes seconds in a food processor with grater blades. Otherwise grate it by hand!)
• Vegan mayo (buy it in a jar or else click the link for a cheap and easy recipe)
• 1 lemon or lime, juiced
• Salt and pepper to taste
• Optional: finely chopped spring onions to taste (or other mild onion)

FOR SERVING

• 4-8 whole grain vegan buns, depending on size. Eg only 4 if they are very big, otherwise use 8 – ie 2 small ones per person (GF for gluten free eaters)
• Ripe avocado slices, enough for each roll. You’ll need 1-2 avocados depending on their size.

Optional: Good handful/½ cup roasted salted cashews and/or Tempeh rashers or bought vegan bacon rashers, fried just before serving.