# What You Need:
→ Jackfruit Filling
01 - 2 cans (20 oz/40 oz total) 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 (pre-shredded or homemade)
14 - 2 tbsp vegan mayonnaise
15 - 1 tsp apple cider vinegar
16 - 1/2 tsp maple syrup
17 - Salt and pepper, to taste
# Directions:
01 - Combine coleslaw mix, vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper in a bowl. Mix thoroughly, cover, and refrigerate until needed.
02 - Shred jackfruit pieces using hands or two forks, removing any tough core or seeds.
03 - Heat olive oil in a large skillet over medium heat. Sauté onion for 3 to 4 minutes until translucent. Add garlic and cook for an additional minute.
04 - Stir in shredded jackfruit, smoked paprika, ground cumin, chili powder, black pepper, and salt until evenly coated.
05 - Add tomato paste and barbecue sauce to the skillet. Stir to combine, reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
06 - Uncover and cook for an additional 5 to 10 minutes to evaporate excess liquid and intensify flavors.
07 - Optionally toast slider buns. Spoon generous portions of jackfruit filling onto each bun and top with prepared coleslaw.
08 - Serve immediately while warm.
