Hello Healthy Meal Preppers!

Smoky, savory, and just as satisfying as the classic, this Vegan 'Pulled Pork' Sandwich is a plant-based twist on a barbecue favorite. Shredded jackfruit is slow-cooked with a rich blend of spices, tangy BBQ sauce, and a hint of sweetness until tender and flavorful. Piled high on a toasted bun with crunchy slaw, every bite is a perfect mix of texture and bold taste.

What makes this dish special is its ability to deliver the same hearty, comforting flavors without any meat. Easy to prepare and ready in just 30 minutes, it’s a delicious and wholesome option for weeknight dinners or summer cookouts. Let’s get cooking.

Vegan 'Pulled Pork' Sandwich Recipe:

Per serving: 474 Calories • 88.0g Carbs (9.7g Fiber) • 7.3g Fat • 17.5g Protein

10 minutes to prep , 35 minutes to cook

Ingredients

Scaled to 1 serving

• 1/4 cup Lentils (48 g)
  (Well rinsed)

• 3/4 tsp Avocado oil (3.5 g)

• 1/8 medium Onions (14 g)
  (Diced)

• 1/2 cup grated Carrots (55 g)

• 1/2 tbsp Brown sugar (4.5 g)

• 3/8 tsp Paprika (0.8 g)

• 1/4 tsp Garlic powder (0.8 g)

• 1/4 dash Salt (0.1 g)

• 1/4 dash Pepper (0 g)

• 1/4 cup Barbecue sauce (62 g)

• 1/2 tbsp Water (7.4 g)

• 1 roll Hamburger bun (43 g)

• 1/8 cup, shredded Red cabbage (8.8 g)

• 1/4 medium Scallions (3.8 g)
  (sliced)

Directions

Directions are for original recipe of 4 servings

1. Cook the lentils according to package instructions.

2. Heat a large skillet over medium heat and add avocado oil and diced onion. Season with a pinch of salt and pepper and sauté for 4-5 minutes until the onions are tender and slightly browned.

3. Add the cooked lentils, about three-quarters of the grated carrots, brown sugar, paprika, garlic powder, salt, pepper, and three-quarters of the barbecue sauce to the skillet. Stir to combine.

4. Cook over medium-low heat until the mixture is warmed through and thickened, about 5-10 minutes, stirring occasionally.

5. Taste and adjust seasoning as needed, adding more paprika, salt, brown sugar, or barbecue sauce to taste.

6. Optionally, pulse half the mixture in a food processor for a more cohesive texture.

7. Serve on toasted buns with shredded red cabbage, remaining carrots, sliced green onions, and remaining barbecue sauce.