Cajun-Spiced Jackfruit Sandwiches
[Vegan, Gluten-Free]

For the Jackfruit:

• 2 20-ounce cans young green jackfruit
• 1/2 teaspoon celery salt
• 1/4 teaspoon cayenne pepper
• 1 teaspoon sweet paprika
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground nutmeg
• 3/4 teaspoon ground cumin
• 1 teaspoon garlic granules
• 1/2 teaspoon onion granules
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon oregano, dry
• 3/4 teaspoon thyme, dry
• 1 1/2 teaspoon molasses, rice syrup, or maple syrup

For the Ranch Dressing:

• 2/3 cup plain unsweetened soy yogurt or 2/3 cup silken tofu, blended to a purée with 3 teaspoon lemon juice
• 3 teaspoons cider vinegar
• 2 tablespoons lemon juice
• 1 tablespoon yellow mustard
• 1 teaspoon dried garlic granules
• 1 teaspoon maple syrup or rice syrup
• 1 1/2 tablespoons finely chopped fresh dill
• 2 tablespoons finely chopped fresh parsley
• 1-2 tablespoons water

For the Sandwiches:

• 4 gluten-free buns 
• 3 cups shredded lettuce
• 1/2 a red onion, thinly sliced
• Vegan barbecue sauce