Sticky Miso-Peach Glazed Jackfruit Sliders with Wasabi-Caramelized Onion Jam

• vegan
• bbq
• asian-fusion
• jackfruit
• comfort-food
• plant-based
• miso
• caramelized
• Emily

Introduction

Hey there, food lovers! Today we're diving into a dish that perfectly captures that golden, 'caramelized comfort' vibe I'm obsessed with. We're taking the soul of a Southern BBQ pit and giving it a high-energy Tokyo street food makeover. Imagine succulent jackfruit, slow-rendered until it's sticky and sweet with a peach-miso glaze, topped with onions that have been caramelized to a deep amber and spiked with just enough wasabi to keep things exciting. It’s warm, smoky, and undeniably bold—your new favorite plant-based indulgence starts right here!

Ingredients

• 2 cans (20 oz each) young green jackfruit in brine, drained, rinsed, and shredded
• 1/2 cup organic peach preserves
• 2 tablespoons red miso paste
• 1/4 cup apple cider vinegar
• 1 tablespoon soy sauce or tamari
• 1 teaspoon liquid smoke
• 2 large yellow onions, thinly sliced
• 1 tablespoon brown sugar
• 1 teaspoon wasabi paste (adjust to your heat preference)
• 2 tablespoons neutral oil (like avocado or grapeseed)
• 8 vegan slider buns, lightly toasted
• Fresh cilantro and pickled daikon for garnish

Instructions

• Heat one tablespoon of oil in a heavy skillet over medium-low heat. Add the sliced onions and brown sugar. Cook slowly, stirring occasionally, for about 20-25 minutes until the onions are soft and deep caramel brown.
• Stir the wasabi paste into the caramelized onions until well combined, then remove from heat and set aside.
• In a separate large pan or cast-iron skillet, heat the remaining tablespoon of oil over medium-high heat. Add the shredded jackfruit and cook for 5-7 minutes until the edges start to get golden and slightly crispy.
• In a small bowl, whisk together the peach preserves, miso paste, apple cider vinegar, soy sauce, and liquid smoke until smooth.
• Pour the glaze over the jackfruit and reduce heat to low. Simmer for 10 minutes, stirring often, until the sauce has thickened and the jackfruit is beautifully coated and sticky.
• To assemble, place a generous scoop of the sticky miso-peach jackfruit on each toasted slider bun bottom.
• Top with a spoonful of the wasabi-caramelized onion jam.
• Add fresh cilantro and pickled daikon for a crunch, then place the bun tops on and serve immediately.

I hope this dish brings as much sunshine to your table as it does to mine! The way the sweetness of the peach plays off the savory miso and that hit of wasabi heat is just pure magic. Don’t be afraid to let those onions get really dark and jammy—that’s where the soul lives. Catch you at the next fusion feast!

Emily