honeycrisp apples only come around for a short time, and when they do you just gotta snatch them up. so of course, a sweet honeycrisp apple slaw calls for a spicy bbq sandwich to pile it onto...i tried out the infamous jackfruit for this recipe. so for those who want to avoid the soy and the gluten, this one's for you.
makes 10-12 sliders
for the slaw½ small head red cabbage – chopped
½ red onion – chopped
2 honeycrisp apples – julienned
1 ½ cup vegenaise
1 tbsp celery seed
2 tbsp red wine vinegar
1 tsp garlic powder salt and pepper
for the bbq pulled “pork”
½ Vidalia onion – chopped
2 cloves garlic – minced
1 jalapeno – chopped
1 cup ketchup
1 tbsp brown sugar
1 ½ tbsp soy sauce
1 tbsp vegan worcestershire
1 tsp crushed red pepper flakes
¾ can of beer
1 – 2 drops of liquid smoke
1 can of jackfruit (in brine, NOT syrup)
1 package of small slider buns
in a small mixing bowl, combine the vegenaise, celery seed,
red wine vinegar and garlic powder. mix together well and set aside.
in a medium bowl add your chopped cabbage, apples and
onions. fold in your dressing, add
salt and pepper to taste and let cool for a few hours.
(if you don’t have time, feel free to use your favorite store bought bbq sauce)
in a medium skillet combine your onion, garlic, jalapeno,
ketchup, brown sugar, soy sauce, worcestershire and red pepper flakes. simmer for 10-12 minutes. you can now add your beer and liquid
smoke. simmer for another 10
in a medium sized crock-pot transfer your bbq sauce over and
add your drained jackfruit on medium-high, for 2-4 hours. as it cooks the jackfruit will start to fall apart.
after 2 or so hours you should be able to pull the jackfruit
apart with a fork. make sure to
keep folding it in with the bbq sauce.
pile each bun with bbq jackfruit first, then the honeycrisp slaw. serve with a cold beer.