BBQ Jackfruit Sandwiches w/ Tahini Rolls

Summer is time for BBQ... BBQ jackfruit sandwiches w/ tahini rolls that is! The vegan keto community is blessed to have people like Meat Free Keto out there who bring us innovative recipes like VEGAN. GLUTEN FREE. KETO. BAGELS. Take a breath... gather yourself.. because Renee of Herbivore Post tinkered with the recipe and brought it to a whole new level. Get the recipe here

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After I made the bagels my mind was swimming with ALL OF THE SANDWICHES. Recently a member of Vegan Keto Made Simple on Facebook shared that canned young green jackfruit is low carb. After a failed attempt last summer at making BBQ jackfruit sandwiches, I wanted to give it another go. I had my bagels, I had a fresh batch of coleslaw (minus the sweetener, and doubled the dressing recipe for a good drizzle on my sammies), I just needed to make my pulled BBQ jackfruit! 

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  1. Preheat oven to 400 degrees
  2. Open and drain jackfruit
  3. In a bowl or shallow dish use forks to shred the jackfruit (you can pull apart with your fingers too!)
  4. Add BBQ sauce 
  5. Spread sauced jackfruit on a parchment lined baking sheet
  6. Bake for 20 minutes, stirring halfway
  7. Remove from oven and serve on Tahini Bun, top with coleslaw, and drizzle your dressing or more BBQ to your liking!
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Nutrition Info

Servings: 4
Serving size: 1/3 c. 

1 Serving:
Carbs: 7.9g
Fiber: 3.6g
Protein: .1g
Fat: .1g
Sugars: 2.3g
Calories: 36.5

There you have it! Now your sandwich is waiting for a deliciously fatty dressing dribble to fill in those macros! I loved the carmelization of the jackfruit using the baking method. There are a few recipes out there that use the stove top to simmer your jackfruit. I find this to be too mushy. The oven method helps the jackfruit maintain it's texture and enhanced the flavor. 

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Did you make this recipe? How did you enjoy it?
I'd love to hear your thoughts in the comments!


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