The Chef

Restaurants

Meals

Drinks

Restaurants›VEGANBURG Jalan Eunos›Smoky Bbq Recipe

Smoky Bbq Recipe

Name: VEGANBURG Jalan Eunos SMOKY BBQ Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups young green jackfruit (canned in water, drained and rinsed); 1 tbs olive oil; 0.5 cups yellow onion, finely diced; 2 tsp garlic, minced; 1 tsp smoked paprika; 0.5 tsp ground cumin; 1 tsp chipotle in adobo, minced; 1 tbs tomato paste; 0.75 cups vegan barbecue sauce (thick, smoky); 0.25 tsp liquid smoke (optional, for extra smokiness); 1 tbs apple cider vinegar; 1 tbs maple syrup or brown sugar; 0.75 tsp salt; 0.5 tsp black pepper; 1 cup sweet onion (such as Vidalia), thinly sliced; 1 tbs olive oil or vegan butter; 0.5 tbs brown sugar; 1 tsp balsamic vinegar; 0.25 tsp salt; 0.75 cups raw cashews, soaked 2 hours and drained; 0.5 cups unsweetened plant milk (soy or oat); 2 tbs nutritional yeast; 1 tsp lemon juice; 0.5 tsp garlic powder; 0.5 tsp salt; 0.25 tsp smoked paprika (for smoky note); 4 each burger buns or slider rolls (vegan); 0.5 cup pickles, sliced; 2 tbs fresh cilantro or parsley, chopped; 2 tbs vegan mayonnaise or aioli (optional)

Inspired by VEGANBURG Jalan Eunos

Time50m

Serves4

BOLD SMOKY FLAVORS LAYERED WITH SWEET ONIONS AND CREAMY VEGAN CHEESE.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

BBQ Jackfruit Filling

2 cups young green jackfruit (canned in water, drained and rinsed)

1 tbs olive oil

1/2 cups yellow onion, finely diced

2 tsp Garlic, minced

1 tsp Smoked paprika

1/2 tsp Ground cumin

1 tsp chipotle in adobo, minced

1 tbs tomato paste

3/4 cups vegan barbecue sauce (thick, smoky)

1/4 tsp liquid smoke (optional, for extra smokiness)

1 tbs Apple cider vinegar

1 tbs maple syrup or brown sugar

3/4 tsp Celtic sea salt

1/2 tsp black pepper

Sweet Caramelized Onions

1 cup sweet onion (such as Vidalia), thinly sliced

1 tbs olive oil or vegan butter

1/2 tbs Brown sugar

1 tsp Aged balsamic vinegar

1/4 tsp Celtic sea salt

Creamy Vegan Cheese Sauce

3/4 cups raw cashews, soaked 2 hours and drained

1/2 cups unsweetened plant milk (soy or oat)

2 tbs nutritional yeast

1 tsp ReaLemon lemon juice

1/2 tsp Watkins garlic powder

1/2 tsp Celtic sea salt

1/4 tsp smoked paprika (for smoky note)

Assembly & Garnish

4 each burger buns or slider rolls (vegan)

1/2 cup pickles, sliced

2 tbs fresh cilantro or parsley, chopped

2 tbs vegan mayonnaise or aioli (optional)

2 each lime wedges (optional)

Method

BBQ Jackfruit Filling

Prepare jackfruit

Drain and rinse canned jackfruit. Using your hands or two forks, pull apart the jackfruit into shredded, pulled-pork-like pieces. Trim and discard any hard core pieces.

Sauté aromatics

Heat 1 tbs olive oil in a medium skillet over medium heat. Add diced yellow onion and cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Season and brown

Add shredded jackfruit to the skillet. Sprinkle smoked paprika and ground cumin over the jackfruit and stir to coat. Cook 4–6 minutes, pressing pieces against the pan occasionally so edges brown lightly; this develops flavor and texture.

Build the BBQ sauce

Stir in tomato paste and cook 1 minute. Add vegan barbecue sauce, minced chipotle, apple cider vinegar, maple syrup (or brown sugar), liquid smoke (if using), salt, and black pepper. Reduce heat to low and simmer, stirring, for 8–10 minutes so the sauce thickens and penetrates the jackfruit. Taste and adjust salt, sweetness, or acidity.

Finish

If the mixture seems too wet, simmer a few extra minutes uncovered to reach a sticky, pull-apart consistency. Remove from heat and keep warm until assembly.

Sweet Caramelized Onions

Heat 1 tbs olive oil or vegan butter in a small skillet over medium-low heat. Add thinly sliced sweet onion and a pinch of salt. Cook slowly, stirring every few minutes, until onions are soft and beginning to brown, about 12–15 minutes.

Sprinkle brown sugar over the onions and stir to combine. Continue to cook 2–3 minutes to caramelize. Stir in balsamic vinegar, cook 30–60 seconds to deglaze, then remove from heat and set aside.

Creamy Vegan Cheese Sauce

Place soaked and drained cashews in a blender with 1/2 cup plant milk, nutritional yeast, lemon juice, garlic powder, smoked paprika, and salt. Blend on high until completely smooth and creamy, scraping down sides as needed, about 1–2 minutes. If too thick, add up to 1–2 tbs more plant milk to reach pourable, cheese-sauce consistency.

Taste and adjust seasoning—add more salt, nutritional yeast for cheesiness, or smoked paprika for additional smokiness. Warm gently in a small saucepan over low heat if serving warm; otherwise use at room temperature.

Assembly & Serve

Lightly toast burger buns or slider rolls until golden. Spread 1/2 tbs vegan mayonnaise or aioli on the bottom bun if using.

Spoon 1/2 cup (approx.) of the BBQ jackfruit filling onto each bottom bun, pressing gently so it nests on the bun.

Top the jackfruit with a generous tablespoon of caramelized onions, a drizzle (about 1–2 tbs) of the creamy vegan cheese sauce, and a few pickle slices.

Garnish with chopped cilantro or parsley and finish with the top bun. Serve immediately with lime wedges on the side for squeezing over (optional).

Leftovers: Store BBQ jackfruit, caramelized onions, and cheese sauce separately in airtight containers in the refrigerator for up to 4 days. Reheat jackfruit gently in a skillet; stir cheese sauce and warm gently if desired.