Who’s ready for a party? These Jackfruit French Dip Sliders were inspired by a recipe I saw on social media, made with beef chuck roast. This plant-based version features jackfruit as the main attraction and it’s a perfect sub for the traditional shredded “beef” effect you want in these sliders.
You can purchase jackfruit in cans at Trader Joe’s. It’s very versatile to cook with and absorbs the flavors of the seasonings you add to it. Tell me what you think of this recipe in the comments below.
Jackfruit French Dip Sliders
Drain the jackfruit and place in a bowl with 1 tablespoon of Worcestershire sauce, red wine vinegar, salt and pepper. Stir to combine and let marinate a half hour.
Meanwhile combine the Better Than Bouillon and water. Stir well and set aside.
Heat the oil in a large stock pot or Dutch oven. Cook 3-4 minutes until golden brown. Add the garlic and cook a minute or two more until fragrant.
Add the jackfruit and the marinade to the pot, along with the prepared broth, wine, tomato paste, remaining Worcestershire sauce, thyme and bay leaves.
Cover and simmer 20-30 minutes. You want the jackfruit to be tender but not mushy.
Transfer the jackfruit to a cutting board (leave the broth in the pot). Using two forks, shred the jackfruit. Return the jackfruit to the pot with the juices.
To serve, slice the rolls and spread with dairy-free mayo and top with dairy free provolone style cheese, if desired. Serve with cornichons.