Buffalo Jack Sliders - super quick and easy plant based pulled jackfruit, tangy buffalo style! whip these up for a party or game day, a spicy crowd pleaser!
Buffalo Jack Sliders are a vegan pulled jackfruit alternative to everyone's spicy favorite!
Aside from this stuff, buffalo flavor is my number two favorite way to spice up a recipe.
I have shared several ways to make and use a buffalo dip (that post always has an increase in views around football season), people rave about my caramelized onion buffalo tarts, and I top everything from pizza to salads with this tangy hot sauce.
Saturday's lunch was all about the buffalo sauce - and I finally cooked with jack fruit.
I have enjoyed jack fruit many times, usually prepared in the "pulled" fashion, like a chicken or pork. In fact, it is strangely similar to chicken in looks. Having never been a chicken fan, I am happy to say that is where the similarities end.
I loved this. Jason loved this. I think many will love it, no matter their food preferences. I cannot wait to make this for a group - without saying what it is, as is my standard stealth way.
A swipe of cool celery ranch on a soft warm bun, a sprinkle of celery over a hearty serving of buffalo jack - what's not to like?
Buffalo Jack Sliders
YIELD: four servings
dairy, egg, soy and gluten free, vegan
INGREDIENTS:
1 (20 ounce) can young jack fruit in water
⅓ to ½ cup Franks Hot Sauce (depending on heat preference)
3 tablespoons cream cheese (dairy, soy free)
2 stalks celery, diced
INSTRUCTIONS:
Drain jack fruit, place in large bowl. Using two forks, shred jack fruit into small shreds (or chop with knife).  Add hot sauce to shredded jack fruit, stirring to coat completely.
In saucepan or skillet over medium-low heat, cook sauced jackfruit for several minutes (five to seven) until jackfruit softens a bit, and some of the sauce is absorbed. This recipe works fine without oil, but feel free to add a tablespoon of oil or water if you used less hot sauce or if the mixture is too dry.Â
When jackfruit is thoroughly cooked, add cream cheese and most of the celery (reserving some celery for garnish). Stir to completely incorporate melting cream cheese.
Serving suggestion: on a bun or slider, over quinoa or rice, in a wrap with lettuce and beans, over a crisp salad.
For me, this is the real thing.
printable Buffalo Jack Sliders recipe:Â
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Buffalo Jackfruit Sliders
Ingredients
Instructions
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 174Total Fat: 4gTrans Fat: 0gSodium: 301mgCarbohydrates: 34gFiber: 4gSugar: 8gProtein: 5g
Shauna says
I don't really use vegan cream cheese much so I don't really want to get a whole tub of it. Thinking about making this for a potluck on Thursday and keep it in a crockpot. Any thoughts on what might be a good substitute for the cream cheese? I've made buffalo jackfruit before but only used buffalo sauce - definitely needs something creamy to bind it and make it less intense, for sure!
Kristina Sloggett says
hi Shauna! you can definitely make this without, it will be a thinner consistency and yes, like you said - HOTTER. 😉 you could use a small amount of cashews + water, make a cashew cream? I have actually done this more often than the cream cheese - I should update the recipe to include that option... (like one half cup raw cashews, soaked, then blended with a few tablespoons of water.) I hope you enjoy these!
TJ says
This is a pretty crappy "recipe." How about some instructions on how long to cook? How do you know when jackfruit is done? Start with oil in the pan? Left this recipe with more questions than answers. Help a vegan out foo.
Kristina Sloggett says
thanks. updated recipe.
Holly | Twisted Tastes says
Like most others have commented, I've never tried it either. I was very surprised at the texture looking so similar to chicken. Since I've never seen it before maybe next time you make a recipe with it you can take a "before" shot showing just the jackfruit. I still can't believe that's not chicken! Thanks so much for sharing, now...to "google" JACKFRUIT. 😉
Kristina Sloggett says
Holly, I usually purchase the canned, although I have used fresh sometimes too. for photos of the canned stuff prior to shredding, Winged Snail has some great shots: Canned Jackfruit in Brine ... you can find it in most Asian stores, if you have one of those nearby.
Holly | Twisted Tastes says
Ah! Thanks, I will have to check it out at the Asian grocer if my local spot doesn't carry it. Thanks for taking the time to find that post. I'm excited to check out that mysterious fruit. Cheers! Holly
Kristina Sloggett says
no problem, Holly - I hope you find it and enjoy as much as we do! 🙂
Alisa @ Go Dairy Free says
I really need to try jackfruit - it always looks so amazing!
Manila Spoon says
I love jack fruit and grew up with it but never thought of using it this way. What a delightfully delicious alternative! Love it!
Kristina Sloggett says
it is one of our favorites - a husband request, for sure 😉
Arman @ thebigmansworld says
Okay, I need to find jackfruit now...All these concoctions you've made with them have me amazed!
Leigh says
Where are you all finding the jack fruit? I just called my local Whole Foods and they don't carry it, fresh or canned.
Kristina Sloggett says
hi Leigh! I get mine at the Asian market - we have a few here in Portland and two that I regularly shop in carry the canned - in water, brine or syrup.
Anna {Herbivore Triathlete} says
I have to find jackfruit! I see so many amazing looking recipes using it. Next time I visit my mom I will have to look for it, no luck in my rural town.
Anything with Buffalo sauce is a winner in my world!
Lisa says
I just tried jackfruit for the first time tonight-SO IN LOVE!!!