This Buffalo Jackfruit Sandwich is a flavorful vegan alternative to traditional buffalo chicken sandwiches, made with shredded jackfruit coated in tangy, spicy buffalo sauce. Perfect for plant-based diets, it’s a satisfying vegan comfort food option that’s easy to prepare and bursting with flavor. Topped with a creamy vegan coleslaw and served on a toasted bun, this sandwich offers a delicious balance of spicy and creamy textures. Whether you’re looking for a vegan lunch or a fun meal for game day, this buffalo jackfruit recipe is sure to impress. Serve with extra buffalo sauce or vegan ranch dressing for the ultimate dipping experience. Perfect for anyone following a dairy-free, gluten-free, or plant-based lifestyle!

Ingredients:
For the Buffalo Jackfruit:
- 1 20-ounce can jackfruit (drained and rinsed)
- 1 tablespoon neutral oil
- ½ cup buffalo sauce (store-bought or homemade)
- 2 tablespoons water (plus 1 additional tablespoon if needed)
For the Coleslaw:
- 1 14-ounce bag shredded coleslaw mix
- ½ cup vegan mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon sugar (or maple syrup)
- ½ teaspoon dry mustard powder
- ½ teaspoon salt (adjust to taste)
To Serve:
- 4 toasted sandwich buns (or toasted burger buns)
- Additional buffalo sauce
- Vegan ranch dressing (store-bought or homemade)
Instructions:
- Drain and rinse the jackfruit, then place it in a medium bowl. Use your hands to shred the jackfruit until it resembles pulled pork. Set the bowl aside.
- Heat a large skillet over medium heat. Add the neutral oil and swirl to coat the pan.
- Once the oil is hot, add the shredded jackfruit to the skillet. Cook until the edges of the jackfruit begin to brown, about 5 minutes.
- Pour in the buffalo sauce and water. Stir to combine, adding an additional tablespoon of water if the sauce is too thick. Reduce the heat to low and simmer the jackfruit for 15 minutes, or until the liquid has evaporated.
- While the jackfruit simmers, prepare the coleslaw. In a large bowl, combine the shredded coleslaw mix, vegan mayonnaise, apple cider vinegar, Dijon mustard, sugar, dry mustard powder, and salt. Toss well using tongs until the coleslaw is evenly coated. Set aside.
- Once the jackfruit is ready, spoon a generous amount onto the bottom of each toasted bun. Top with a scoop of coleslaw and then place the top bun on.
- Serve the sandwiches warm with extra buffalo sauce and/or vegan ranch dressing for dipping.
Why You’ll Love This Recipe
This Buffalo Jackfruit Sandwich is the perfect combination of tender, shredded jackfruit and a zesty buffalo sauce, all piled high on a toasted bun. With its vegan coleslaw adding a creamy crunch, this sandwich brings a satisfying balance of heat and freshness. Whether you’re a vegan or simply looking for a flavorful plant-based alternative to buffalo chicken, this sandwich delivers. It’s quick to prepare, full of flavor, and perfect for game day, casual lunches, or a fun dinner.

Tips
- Shredding jackfruit: If you find it hard to shred the jackfruit with your hands, use two forks to pull it apart. It should break easily once it’s drained and rinsed.
- Adjusting heat: If you prefer a spicier sandwich, feel free to add extra buffalo sauce or a dash of cayenne pepper to the jackfruit while cooking.
- Coleslaw consistency: Adjust the amount of vegan mayo and vinegar to get your desired coleslaw consistency. For a tangier slaw, add a bit more apple cider vinegar.
- Toast buns: Lightly butter your buns before toasting for an extra golden, crispy texture.
Variations and Substitutions
- Gluten-free option: Use gluten-free buns to make this sandwich suitable for those with gluten sensitivities.
- Coleslaw variation: You can add shredded carrots or sliced red cabbage to the coleslaw for additional texture and flavor.
- Other sauces: If you’re not a fan of buffalo sauce, try using BBQ sauce, sriracha mayo, or any other spicy or tangy sauce of your choice.
- Jackfruit alternatives: If jackfruit isn’t available, shredded tofu or tempeh can also work as great plant-based substitutes.
FAQs
Can I make this sandwich ahead of time? Yes, both the buffalo jackfruit and the coleslaw can be made in advance and stored in the refrigerator for up to 3 days. Assemble the sandwiches when ready to serve.
Can I freeze the jackfruit mixture? Yes, the buffalo jackfruit can be frozen in an airtight container for up to 3 months. Thaw before reheating in a skillet or microwave.
Is this sandwich spicy? The sandwich has a mild to medium level of spice due to the buffalo sauce. You can adjust the spice level by adding more or less buffalo sauce and skipping the spicy toppings like jalapeños if you prefer a milder flavor.
Serving
Serve the Buffalo Jackfruit Sandwiches with a side of crispy fries, sweet potato wedges, or a fresh salad for a complete meal. The sandwiches also pair well with vegan ranch dressing or extra buffalo sauce for dipping.
Suggestions
- Wrap it up: For a fun twist, turn this sandwich into a buffalo jackfruit wrap by using large tortillas instead of buns.
- Make it a platter: Serve the sandwiches alongside vegan nachos, veggie sticks, and a dipping sauce for a delicious party platter or game day spread.
- Add heat: For those who love extra spice, top your sandwich with pickled jalapeños or sriracha to enhance the flavor.
Buffalo Jackfruit Sandwich
4
servings15
minutes25
minutesIngredients
For the Buffalo Jackfruit:
1 20-ounce can jackfruit (drained and rinsed)
1 tablespoon neutral oil
½ cup buffalo sauce (store-bought or homemade)
2 tablespoons water (plus 1 additional tablespoon if needed)
For the Coleslaw:
1 14-ounce bag shredded coleslaw mix
½ cup vegan mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar (or maple syrup)
½ teaspoon dry mustard powder
½ teaspoon salt (adjust to taste)
To Serve:
4 toasted sandwich buns (or toasted burger buns)
Additional buffalo sauce
Vegan ranch dressing (store-bought or homemade)
Directions
- Drain and rinse the jackfruit, then place it in a medium bowl. Use your hands to shred the jackfruit until it resembles pulled pork. Set the bowl aside.
- Heat a large skillet over medium heat. Add the neutral oil and swirl to coat the pan.
- Once the oil is hot, add the shredded jackfruit to the skillet. Cook until the edges of the jackfruit begin to brown, about 5 minutes.
- Pour in the buffalo sauce and water. Stir to combine, adding an additional tablespoon of water if the sauce is too thick. Reduce the heat to low and simmer the jackfruit for 15 minutes, or until the liquid has evaporated.
- While the jackfruit simmers, prepare the coleslaw. In a large bowl, combine the shredded coleslaw mix, vegan mayonnaise, apple cider vinegar, Dijon mustard, sugar, dry mustard powder, and salt. Toss well using tongs until the coleslaw is evenly coated. Set aside.
- Once the jackfruit is ready, spoon a generous amount onto the bottom of each toasted bun. Top with a scoop of coleslaw and then place the top bun on.
- Serve the sandwiches warm with extra buffalo sauce and/or vegan ranch dressing for dipping.

Leave a Reply