# What You Need:
→ Jackfruit Filling
01 - 2 cans (20 oz/560 g each) young green jackfruit in brine or water, drained and rinsed
02 - 1 tbsp olive oil
03 - 1 small yellow onion, finely chopped
04 - 2 cloves garlic, minced
05 - 120 ml vegan barbecue sauce
06 - 1 tbsp tomato paste
07 - 1 tsp smoked paprika
08 - 1/2 tsp ground cumin
09 - 1/2 tsp chili powder
10 - 1/4 tsp black pepper
11 - 1/2 tsp salt, or to taste
→ Sliders
12 - 6 small vegan slider buns
13 - 80 g coleslaw mix
14 - 2 tbsp vegan mayonnaise
15 - 1 tsp apple cider vinegar
16 - 1/2 tsp maple syrup
17 - Salt and pepper, to taste
# Steps:
01 - Combine coleslaw mix, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper in a bowl. Mix well, cover, and refrigerate until needed.
02 - Using hands or forks, shred jackfruit pieces, removing any tough core and seeds.
03 - Heat olive oil in a large skillet over medium heat. Sauté chopped onion until soft and translucent, about 3-4 minutes. Add garlic and cook for 1 minute.
04 - Add shredded jackfruit, smoked paprika, ground cumin, chili powder, black pepper, and salt to skillet. Stir thoroughly to coat evenly.
05 - Incorporate tomato paste and barbecue sauce, mixing well. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
06 - Remove lid and cook for an additional 5-10 minutes to evaporate excess liquid and intensify flavors.
07 - Optionally toast slider buns. Spoon generous portions of jackfruit filling onto buns and top with prepared coleslaw.
08 - Serve sliders immediately while warm.
