BBQ doesn’t always have to centre on meat. Young green jackfruit has a fibrous texture that works well with smoky sauces, making it a useful option for vegetarian sliders. Here, non-alcoholic stout provides a roasted, malty note to a tomato-based BBQ sauce, while vinegar and spices keep the finished filling from becoming overly sweet.
Serves / makes: 6 sliders
Preparation: 15 minutes
Cooking: 35–40 minutes
Recommended NA beer: Smooth, low-bitterness non-alcoholic stout or porter
Ingredients
- 2 × 400g tins young green jackfruit in water or brine, drained and rinsed
- 1 medium onion, finely diced
- 2 garlic cloves, crushed
- 15ml vegetable oil
- 180ml non-alcoholic stout
- 150g tomato ketchup
- 25ml apple cider vinegar
- 20g soft dark brown sugar
- 15ml light soy sauce
- 2 teaspoons smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- 6 soft slider buns
- 200g prepared coleslaw, to serve (optional)
Method
- Drain and rinse the jackfruit thoroughly. Pat dry, then pull apart the larger pieces with your fingers or two forks, removing any particularly hard pieces of core if preferred.
- Heat the vegetable oil in a large frying pan or shallow casserole dish over a medium heat. Add the onion and cook for 5–7 minutes until softened.
- Add the garlic, smoked paprika and cumin, stirring for another minute until fragrant.
- Add the shredded jackfruit, stirring to coat it in the onion and spices.
- Pour in the stout, tomato ketchup, cider vinegar, brown sugar and soy sauce. Stir well and bring to a gentle simmer.
- Cook uncovered over a medium-low heat for around 20–25 minutes, stirring regularly, until the jackfruit has softened and the sauce has thickened. Add a splash of water if it begins to catch.
- Use two forks or a wooden spoon to break up any remaining large pieces of jackfruit. Taste and adjust with a little vinegar or seasoning as needed.
- For slightly crisp edges, spread the filling on a baking tray and place under a medium grill for 3–5 minutes, watching closely.
- Spoon into warmed slider buns and finish with coleslaw if using. Serve immediately.
Why Use This Style of NA Beer?
Stout can bring roasted flavours to a sweet and tangy BBQ sauce, complementing the smoked paprika. Because reducing beer can emphasise bitterness, use a smoother stout and taste the sauce as it cooks.
Tips and Variations
Choose young green jackfruit in water or brine, not ripe jackfruit in syrup. For a vegan version, use suitable buns and dairy-free coleslaw. Jackfruit isn’t especially rich in protein, so serve with beans or another protein-containing side if making a full meal. If you want a different sauce, the NA stout BBQ sauce recipe is another option.
