Smoky Hoisin-Kimchi Jackfruit Sliders

• vegan-bbq
• jackfruit
• asian-fusion
• plant-based-snacks
• kimchi
• hoisin
• healthy-comfort-food
• Emily

Introduction

Hey flavor explorers! Today, I'm bringing you a snack that hits all the right notes—sweet, smoky, and a little bit spicy. We're taking the soul of a Southern BBQ slider and giving it a vibrant East-Asian makeover. These Smoky Hoisin-Kimchi Jackfruit Sliders are the ultimate hearty snack to fuel your afternoon or kick off a party. Let’s get cooking!

Ingredients

• 2 cans (20 oz each) young green jackfruit in brine, drained and rinsed
• 1/2 cup hoisin sauce (check for vegan labeling)
• 2 tablespoons soy sauce or tamari
• 1 tablespoon toasted sesame oil
• 1 teaspoon liquid smoke
• 1 tablespoon fresh ginger, grated
• 2 cloves garlic, minced
• 1/2 cup vegan-friendly kimchi, roughly chopped
• 1/4 cup vegan mayonnaise
• 1 teaspoon sriracha
• 6 vegan slider buns
• Fresh cilantro and sliced scallions for garnish
• 1 tablespoon coconut oil for sautéing

Instructions

• Shred the jackfruit by removing the core pieces and pulling the flakes apart with your hands or a fork to mimic the texture of pulled pork.
• Heat coconut oil in a large skillet over medium heat. Add the jackfruit and sauté for 5-7 minutes until it starts to brown slightly at the edges.
• Stir in the garlic and ginger, cooking for another minute until fragrant.
• Whisk together the hoisin sauce, soy sauce, liquid smoke, and toasted sesame oil in a small bowl. Pour this over the jackfruit.
• Reduce heat to low and let the jackfruit simmer in the sauce for 10 minutes, allowing the flavors to penetrate. If it gets too dry, add a splash of water.
• While the jackfruit simmers, prepare the spicy slaw by mixing the chopped kimchi, vegan mayo, and sriracha in a small bowl.
• Lightly toast your slider buns until they have a beautiful golden BBQ char.
• Assemble the sliders by heaping a generous portion of the smoky hoisin jackfruit onto the bottom bun, topping with the kimchi slaw, cilantro, and scallions.
• Place the top bun on and serve immediately while warm.

I hope you absolutely love these little flavor bombs! They’re the perfect example of how plant-based BBQ can be just as satisfying and complex as the traditional stuff. Remember, the secret is in the char on the buns and the crunch of the kimchi. Catch you in the kitchen next time!

Emily