Char Siu Smoked Jackfruit Sliders with Szechuan Slaw

• vegan
• bbq
• fusion
• jackfruit
• asian
• charsiu
• sliders
• plantbased
• Emily

Introduction

Hey there, flavor explorers! It's Emily, coming at you from my sun-drenched kitchen with a dish that’s basically a high-five for your taste buds. Today, we're taking the soul of a Texas pit-stop and giving it a vibrant, Cantonese-inspired glow-up. These sliders are smoky, sticky, and have that perfect Szechuan tingle—proof that plant-based BBQ is anything but boring!

Ingredients

• 2 cans (20 oz each) young green jackfruit in brine, rinsed and shredded
• 2 cups king oyster mushrooms, shredded with a fork for texture
• 1/2 cup vegan hoisin sauce
• 1/4 cup tamari or soy sauce
• 3 tbsp maple syrup
• 1 tsp Chinese five-spice powder
• 1 tbsp toasted sesame oil
• 2 cloves garlic, finely minced
• 1 tbsp fresh ginger, grated
• 1 tsp liquid smoke (hickory or mesquite)
• 3 cups shredded purple and green cabbage
• 1 tsp Szechuan peppercorns, toasted and crushed
• 2 tbsp rice vinegar
• 2 tbsp vegan mayo
• 6-8 vegan slider buns or bao-style buns
• Sliced scallions and toasted sesame seeds for garnish

Instructions

• In a medium mixing bowl, whisk together the hoisin, tamari, maple syrup, five-spice, sesame oil, garlic, ginger, and liquid smoke to create your Char Siu glaze.
• Toss the shredded jackfruit and king oyster mushrooms in the glaze until every piece is thoroughly coated.
• Spread the mixture onto a parchment-lined baking sheet in an even layer.
• Bake at 375°F (190°C) for 25-30 minutes, stirring halfway through, until the edges are slightly caramelized and crispy.
• While the jackfruit is roasting, prepare the slaw by tossing the cabbage with crushed Szechuan peppercorns, rice vinegar, and vegan mayo. Let it sit for 10 minutes to meld flavors.
• Lightly toast your slider buns on a hot griddle with a tiny bit of sesame oil.
• Assemble the sliders by piling a generous amount of the smoky Char Siu jackfruit on the bottom bun, topping with a mountain of the zesty Szechuan slaw, and finishing with scallions and sesame seeds.

I'm absolutely obsessed with how the numbing heat of the Szechuan slaw cuts through that rich Char Siu glaze. It’s fresh, it’s funky, and it’s exactly what your next gathering needs. Keep dreaming big and cooking bold—see you at the grill!

Emily