If you've never roasted jackfruit, then the time is now, and it has to be with these sandwiches! Jackfruit makes a great filler for meaty, saucy sandwiches, but it takes on a different vibe when roasted. The edges get a little crispy and the flavor is much deeper. Stuffed in a roll with raw, crunchy cabbage and tangy vegan mayonnaise, these sandwiches don't need much to make eating them an amazing experience. Add a drizzle of hot sauce or some homemade mushroom gravy for a real food truck-esque experience.

Roast Jackfruit Rolls [Vegan]



  • 2 20-ounce cans young jackfruit in brine
  • 2 tablespoons olive oil
  • Juice of half a lemon
  • 2 tablespoons brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 tablespoon dried mixed herbs
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon salt
  • 1 tablespoon nutritional yeast
  • 6 soft long rolls
  • 1 small iceberg lettuce, shredded
  • Vegan mayonnaise


  1. Drain the jackfruit into a colander and break the chunks apart so you have stringy pieces. Squeeze to remove excess water and place into a large bowl.
  2. In a small bowl, combine the olive oil, lemon juice, onion powder, garlic powder, herbs, nutmeg, cayenne, pepper, salt, and nutritional yeast. Mix well to create a paste.
  3. Pour the paste over the jackfruit, mixing well to make sure it’s evenly coated. Cover and place in the fridge for at least a couple of hours.
  4. Preheat your oven to 320°F and grease a baking tray with olive oil spray, or line with baking paper.
  5. Take the jackfruit out of the oven and spread it evenly onto the tray. Spray with a little extra olive oil and sprinkle with a little more brown sugar (optional).
  6. Bake for 30 minutes, or until golden. Some crunchy bits are good, but you still want majority of the jackfruit to be tender.
  7. Cut the rolls and stuff them with shredded lettuce before adding the jackfruit and a generous drizzle of vegan mayonnaise.

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