2). 1 onion, finely chopped (I normally use a red onion)
3). 1 tsp ground cinnamon
4). 1 tsp cumin seeds
5). 2 tsp smoked paprika
6). 2 tsp chipotle hot sauce or chipotle peppers in adobo sauce
7). 1 tbsp apple cider vinegar
8). 4 tbsp BBQ sauce (plus extra if desired)
9). 1 tsp liquid smoke
10). 200g can chopped tomatoes
11). 2 x 400g cans young jackfruit in water (or lightly salted water), drained and rinsed
For the Cajun Mustard Slaw:
1). ¼ head white cabbage, finely sliced
2). ¼ head red cabbage, finely sliced
3). 2 medium carrots, grated
4). ½ red onion, finely sliced
For the Dressing:
1). 2 tbsp lemon juice
2). 2 tsp good-quality Dijon mustard
3). 4 tbsp extra virgin olive oil or rapeseed oil
For the Sliders:
1). 1 pack plant-based cheese (of your choice)
2). Plant-based mayonnaise
3). Chopped jalapeños or dill pickles (optional)
4). 6–8 mini slider buns
5). 50g melted butter
6). 1 clove garlic, minced
7). 1 tbsp sesame seeds
Instructions:
For the Sliders:
1). Preheat your oven to 180°C (fan-assisted).
2). Heat the vegetable oil in a large frying pan over medium heat. Add the chopped onion and cook for about 10 minutes until very soft.
3). Stir in the ground cinnamon, cumin seeds, and smoked paprika. Allow the spices to cook for 2–3 minutes to release their flavours.
4). Add the chipotle hot sauce (or chipotle peppers), apple cider vinegar, and BBQ sauce. Mix well, then add the chopped tomatoes, drained jackfruit, and about 200ml of water.
5). Cover the pan and let the mixture simmer gently for 30 minutes, stirring every 5–10 minutes to help break down the jackfruit. Remove the lid and cook for an additional 10 minutes until the mixture achieves a sweet, sticky, pulled-pork-like texture.
6). Use a fork to shred the jackfruit further. Taste and, if needed, stir in an extra tablespoon of BBQ sauce for more sweetness and stickiness.
7). Assemble the Sliders: If your slider buns are connected, slice them in half to separate the bases from the tops.
8). Line a high-sided roasting tray with parchment paper. Arrange the bun bases in the tray. Spread a squirt of plant-based mayonnaise on each, then add a slice of plant-based cheese.
9). Spoon a generous portion of the pulled jackfruit mixture over the cheese, spreading it evenly. Add chopped jalapeños or dill pickles if desired, then top with another slice of cheese.
10). Place the bun tops over the filling. In a small bowl, combine the melted butter with the minced garlic and brush this mixture over the bun tops. Sprinkle with sesame seeds.
11). Cover the tray loosely with tin foil and bake for 10–15 minutes. Remove the foil and bake for an additional 10–15 minutes until the sliders are golden and the cheese has melted.
12). Allow the sliders to cool for a few minutes before lifting them onto a serving plate using the parchment paper. These sliders are perfect for a tear-and-share meal.
(To prep the Dressing: In a small bowl, whisk together the lemon juice, Dijon mustard, and oil until smooth).
(To make the Slaw: In a large bowl, combine the sliced white cabbage, red cabbage, grated carrots, and red onion. Pour the dressing over the vegetables and toss thoroughly to ensure even coating).
