Barbecue Slawpy Jacks

• 2 (14-oz.) cans young jackfruit in brine, drained
• 2 tablespoons canola oil
• 2/3 cup barbecue sauce
• 1 1/2 cups finely shredded green cabbage (from 1 small head)
• 1 1/2 cups finely shredded red cabbage (from 1 small head)
• 1/3 cup shredded carrot (from 1 medium)
• 1/4 cup sliced scallions (about 2 scallions)
• 1/4 cup vegan mayonnaise
• 1 tablespoon apple cider vinegar
• 2 teaspoons whole-grain Dijon mustard
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 hamburger buns, toasted

1. Rinse jackfruit under cold running water; drain and pat dry with paper towels.
2. Heat oil in a large skillet over medium-high. Add jackfruit, and stir to break up fruit. Cook, stirring occasionally, until lightly browned in spots, about 5 minutes. Add barbecue sauce, and cook, stirring occasionally, until mixture begins to caramelize, about 2 minutes. Remove from heat.
3. Toss together green cabbage, red cabbage, carrot, and scallions in a medium bowl. Whisk together mayonnaise, vinegar, mustard, sugar, salt, and pepper in a small bowl; drizzle over cabbage mixture, and toss until coated. Divide jackfruit mixture among bottoms of buns; top with slaw, and cover with tops of buns.

young jackfruit, canola oil, barbecue sauce, green cabbage, red cabbage, carrot, scallions, vegan mayonnaise, apple cider vinegar, wholegrain, sugar, kosher salt, black pepper, buns

Taken from www.myrecipes.com/recipe/barbecue-slawpy-jacks (may not work)