Vegan Pulled Jackfruit and Avocado Sliders


1 cup (250 mL) vegetable broth

3/4 cup (175 mL) E.D.SMITH® Apricot Peach Passion Fruit

1/2 cup (125 mL) finely chopped onions

1/2 cup (125 mL) ketchup

1/4 cup (60 mL) cider vinegar

2 tbsp (30 mL) tomato paste

1 tbsp (15 mL) Dijon mustard

1 tbsp (15 mL) low-sodium soy sauce

1 tsp (5 mL) sambal oelek chili paste

1/2 tsp (2 mL) cracked pepper

2 cans (20 oz/550 mL each) jackfruit, drained

8 artisanal slider buns, split

1 avocado, peeled, halved and pit removed

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  1. In saucepan set over medium-low heat, stir together broth, fruit spread, onions, ketchup, vinegar, tomato paste, mustard, soy sauce, sambal oelek and pepper; simmer, stirring often, for 20 minutes.
  2. Meanwhile, pat jackfruit dry using paper towel and remove centre core. Pull with two forks into strands; add to saucepan. Cook stirring, for 5 minutes.
  3. Lightly toast buns and slice avocado. Spoon jackfruit mixture onto buns and top with avocado.

Per 2 sliders: Calories 410, Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 1060mg, Carbohydrate 79g, Fibre 7g, Sugars 39g, Protein 10g


  1. Use 4 regular-size buns instead of slider buns if desired.
  2. Use fresh jackfruit when available.