After making a trio of side dishes from Travis’s Raddish Kids Backyard BBQ kit, it was time to tackle the main meal recipe! Travis loved the new ingredients he got to taste in this vegan variation on a pulled chicken sandwich.
First, we made homemade barbecue sauce: In a bowl, whisk together 1/2 cup ketchup, 3 tablespoons brown sugar, 2 tablespoons soy sauce, 2 tablespoons vegan Worcestershire sauce (such as Whole Foods 365), 2 tablespoons agave nectar, 2 teaspoons cider vinegar, 1 teaspoon yellow mustard, and 1/4 teaspoon liquid smoke. You’ll need 1/2 cup of the sauce for this recipe; reserve the remaining sauce for another use.
Travis loved sampling each ingredient as we poured in and mixed. Worcestershire sauce got a surprised pucker, as did cider vinegar!
To prepare the sandwiches, we opened two (10-ounce) packets of shredded jackfruit. If you can’t find plain jackfruit, place it in a colander and rinse off any sauce. Transfer to a large bowl and add your homemade BBQ sauce.
In a bowl, combine 1 cup shredded cabbage, 1 cup shredded carrots, 1/4 cup vegan mayonnaise, 2 tablespoons cider vinegar, 1 and 1/2 teaspoons sugar, and 1/4 teaspoon black pepper.
We actually used a shortcut here, relying on prepackaged shredded cabbage and carrots because I knew we’d be making the recipe in a dinner rush! If you prefer, help your child help thinly slice about 1/4 head of cabbage and regular carrots.
Toast hamburger buns for about 1 minute in the toaster. Arrange desired amount of jackfruit mixture and coleslaw mixture over the bottoms of the buns and top with the remaining halves of the buns.
I was so proud of Travis sampling the very new jackfruit, and he loved it!