2 soft, floury buns
1 package The Very Good Butchers' BBQ Jackfruit (don't even think about subbing this). If you really must, you can use canned jackfruit (but it won't be as good)
6-8 onion rings depending on how big your mouth is
Your favourite BBQ sauce (we like Annie’s Organic)
1 medium sweet onion
1 small carrot
¼ small head of red cabbage
¼ small head green cabbage
2 tbsp vegan mayo
1 tsp grainy mustard
½ tsp maple syrup
Julienne (cut thin strips) the cabbage, carrot, and ¼ of the sweet onion. If you have a fancy food processor with a shredding attachment for slaw chuck it in there to SHAVE valuable time ;)
Combine the veggies with the mayo, mustard and maple and set aside to let the flavours get acquainted.
Heat the BBQ Jackfruit in a skillet or non-stick fry pan until warmed through and a little crispy
Cook the onion rings as per instructions on the packet. If you want to use homemade ones, feel free but in the words of James, "now that I have two kids, ain’t nobody got time for that!”
Pile the BBQ Jackfruit on the bun and top with the slaw and as many onion rings as you dare.
Smother in more BBQ sauce and maybe borrow your kids' bib because things are about to get messy.