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Jackfruit Brisket w/ Cilantro-Lime Aioli

Side-dish Ideas: Vegan Coleslaw, Sweet Potato Fries, Mashed Potatoes, Corn on the Cob, Baked Zucchini Fries
Course Main Course
Cook Time 35 minutes
Servings 4 Servings


  • 1/2 Sweet Onion
  • 2 Garlic Cloves
  • 2 Cans Jackfruit
  • 1/2 Cup Water
  • 1 tsp Salt
  • 1 Cup good quality BBQ sauce
  • 4 good quality Ciabatta Rolls
  • 1/2 Cup Cilantro (w/ stems)
  • 1 Jalapeno (w/ or w/out seeds)
  • 2 Tbsp Lime Juice
  • 3/4 Cup Vegan Mayo


  • Preheat oven to 425°F. Line a baking sheet with tinfoil and grease.
    TIP: If you have extra time my Quick Mango Amba Sauce pairs great with this recipe. Trader Joes also sells a Mango Amba Sauce that would pair well. Still tastes great with or without!!
  • Heat an oiled skillet over medium high heat. Dice onion (additionally make a few thin slices for assembly), mince garlic cloves and add to skillet, cook 4-5 minutes.
  • Open the canned jackfruit and drain liquid, place jackfruit on a cutting board and roughly chop lengthwise. Add Jackfruit, water, and salt to skillet. Turn heat to medium low and cover skillet for 7-8 minutes or until water is cooked off.
  • Roughly mash jackfruit with a fork until a stringy texture is achieved. Add BBQ sauce and stir.
  • Transfer jackfruit to prepared baking sheet. Bake for 12-15 minutes.
    I like to keep mine in for the full 15 minutes to achieve a crispier texture.
  • While the Jackfruit is baking prepare the Cilantro Aioli.
  • Combine vegan mayo, cilantro, jalapeno, and lime in a food processor or blender and run until smooth.
  • To assemble, generously spread cilantro-lime aioli to both sides of ciabatta, place jackfruit "brisket" on the bun and top with thinly sliced onion and cilantro leaves, if desired.