These are the kind of tacos you'd expect to come across at a foodie festival – and they're every bit as amazing as their name sounds. There's a medley of flavors and textures at work here and each serves to enhance the other. Spicy jackfruit, creamy sauce, and crunchy coleslaw — what more could you ask for?

Spicy Korean BBQ Jackfruit Tacos With Sesame Carrot Coleslaw [Vegan]

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For the Spicy Korean BBQ Sauce:
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons sesame oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons agave nectar
  • 1/2 teaspoon powdered ginger
  • 1 tablespoon fresh garlic, minced
  • 10 ounces roasted red peppers
  • 1 cup water
  • 1 tablespoons red chili flakes
  • 2 teaspoons black sesame seeds
  • 3 tablespoons finely chopped green onions
For the Jackfruit:
  • 2 tablespoons vegetable oil
  • 1 cup diced onion
  • 1 tablespoon minced garlic
  • 1 20-ounce can jackfruit in water or brine, drained and rinsed
  • 1 cup cola made with real sugar
  • 1 cup Spicy Korean BBQ Sauce
  • 1 tablespoon sambal oelek
  • Salt, to taste
For the Creamy Sesame Sriracha Sauce:
  • 12 ounces soft silken tofu
  • 1/2 cup vegetable oil
  • 1/4 cup sesame oil
  • 1 tablespoon minced garlic
  • 3 tablespoons sriracha
  • 2 tablespoons rice vinegar
  • 1/2 teaspoon ground mustard seed
  • 1/2 teaspoon sea salt
For the Sesame Carrot Coleslaw:
  • 1 cup finely shredded cabbage
  • 1/2 cup finely shredded carrots
  • 1 teaspoon black sesame seeds
  • 1/4 teaspoon red chili flakes
  • 1 tablespoon sesame oil
  • 2 tablespoons rice vinegar


To Make the Spicy Korean BBQ Sauce:
  1. Add all ingredients except chili flakes, sesame seeds, and green onions to a blender and blend until smooth. Stir in chile flakes, sesame seeds, and green onions. Place in an airtight container, and store in the refrigerator until ready to use.
To Make the Jackfruit:
  1. In a skillet or pot with a tight-fitting lid, heat oil over medium-high heat. Add diced onion and sauté 2-3 minutes, until fragrant and translucent.
  2. Add garlic and continue to cook for 2-3 more minutes. Add jackfruit, and using the edge of your spoon, begin to break it up as it cooks for an additional 2-3 more minutes.
  3. Add cola, sauce, and sambal oelek. Stir to combine and bring to a boil. Reduce to a simmer, cover and cook for 35-45 minutes, returning often to stir and prevent scorching. The sugars from the cola and BBQ sauce will caramelize and stick to the bottom of the pan if you aren't careful. Cook until tender and most liquid is absorbed. The jackfruit should be tender and stringy. If needed, you can pull it apart with a fork. Add salt to taste.
  4. To make in a slow cooker, simply add all ingredients to the pot of your slow cooker and cook on high for 4-6 hours, or on low for 8 hours. Use the edge of a spoon to break up the jackfruit once it is tender.
To Make the Creamy Sesame Sriracha Sauce:
  1. Add all ingredients to a blender and puree until silky smooth.
  2. Store in an airtight container in the refrigerator until ready to use.
To Make the Sesame Carrot Coleslaw:
  1. Toss together all ingredients to coat, and refrigerate until ready to use.


Spicy Korean BBQ sauce and Creamy Sesame Sriracha sauce should last at least two weeks in the refrigerator.

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  1. I found the dish delicious, but used twice as much jackfruit for the bbq sauce. I probably made a mistake but I found there to be way too much sauce for the \’meat.\’ Maybe I like my sandwiches \’meatier\’? Anyway, I\’ll make it again, this time doubling or even tripling the amount of jackfruit.
    Another thought / question: It is a lot of sugars and very little protein. Any ideas on how to add some protein to the mix?