The Best Vegan ‘Pulled Pork’ Sandwich!

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Vegan Pulled Pork Sandwich made from lentils

Yep, this is happening. My latest take on vegan pulled pork that just may be my best yet.

Let’s BBQ!

Mixing together lentils, spices, and carrots for making homemade Vegan Pulled Pork Sandwiches

My first attempt at vegan pulled pork was successful after jumping on the jackfruit train. I loved it so much that I created a spicier version topped with grilled pineapple for our cookbook! Serious swoon.

While I love using jackfruit as a vegan meat substitute, it has little to no protein. So after making my Vegan Sloppy Joes with lentils I was inspired to try a BBQ flavor. As you might’ve guessed, experimentation went well. This may be my favorite lentil recipe yet!
Using a wooden spoon to stir filling for Lentil Vegan Pulled Pork Sandwiches

This recipe is simple, requiring just 10 ingredients, and it comes together in less than 45 minutes! You likely have everything you need on hand besides BBQ sauce and buns (unless you’re like me and hoard these things in your pantry).

To infuse the lentils and shredded carrots – which add that amazing, stringy texture – with flavor, I relied on smoked paprika, coconut sugar, garlic powder, and sea salt. A little BBQ sauce sealed the deal for that quintessential smoky BBQ flavor.

Using a food processor to mix ingredients for vegan pulled pork sandwich filling

I hope you guys LOVE this recipe! It’s:

Hearty
Satisfying
Smoky
BBQ-infused
Packed with protein + fiber
Easy
& So delicious

Even better news? One of four sandwiches boasts 17 grams of protein, making this the perfect plant-based version that will truly satisfy those hearty pulled pork cravings. While this is delicious on its own, it would pair perfectly with my Perfect Grilled Corn with Sriracha Aioli, Garlicky Chickpea Kale Salad, and Ginger Beer Margaritas!

If you give this recipe a try, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We’d love to see what you come up with. Cheers, friends!

Cutting board filled with Vegan Pulled Pork Sandwiches for a delicious vegan BBQ recipe

The Best Vegan 'Pulled Pork' Sandwich!

Healthy, 10-ingredient vegan 'pulled pork' sandwich with tons of smoky, sweet flavor and 17 G PROTEIN per serving!
Author Minimalist Baker
Print
Hamburger filled with cabbage, green onion, and our Vegan 'Pulled Pork' recipe
4.83 from 101 votes
Prep Time 7 minutes
Cook Time 35 minutes
Total Time 42 minutes
Servings 4 (sandwiches)
Course Entree
Cuisine Gluten-Free, Vegan

Ingredients

LENTILS

  • 2 cups water
  • 1 cup green lentils (well rinsed)

SEASONINGS / CARROTS

  • 2 Tbsp olive or grape seed oil
  • 1/2 medium white or yellow onion (minced // plus more for serving)
  • 1 1/2 cups packed finely shredded/grated carrots (I used my food processor attachment)
  • 2 Tbsp coconut sugar or organic brown sugar (plus more to taste)
  • 1 1/2 tsp ground paprika (we prefer smoked)
  • 1 tsp garlic powder
  • 1 healthy pinch each sea salt + black pepper (plus more to taste)
  • 3/4 cup vegan BBQ sauce (plus more for serving // I used Annie’s original BBQ sauce)
  • 2 Tbsp water

FOR SERVING

  • 4 medium gluten-free or whole-wheat hamburger buns*
  • Finely chopped purple cabbage, carrot, and green onion (optional)

Instructions

  • To a small saucepan, add water and rinsed lentils and heat over medium-high heat. Bring to a low boil, then reduce heat to a simmer and cook uncovered for about 18 minutes, or until tender. The water should have a constant simmer (not boil). Drain off any excess liquid and set aside.
  • When the lentils are almost finished cooking, heat a large skillet over medium heat. Once hot, add oil and onion and season with a pinch each salt and pepper (amount as original recipe is written // adjust if altering batch size). Stir to combine, and sauté for 4-5 minutes, stirring frequently, or until the onions are tender and slightly browned.
  • Next add cooked lentils, carrots, coconut sugar, paprika, garlic powder, salt, pepper, BBQ sauce (see photo), and 2 Tbsp water (amount as original recipe is written // adjust if altering batch size). Stir to combine.
  • Continue cooking the mixture over medium-low heat until completely warmed through and thick, stirring occasionally - about 5-10 minutes.
  • Taste and adjust flavor as needed, adding more paprika for smokiness, salt for saltiness, coconut sugar for sweetness, or BBQ sauce for depth of flavor.
  • Optional: Scoop half of the mixture into a food processor and (using the "s" shaped blade) mix/pulse to mash some of the lentils and carrots together. This creates a more cohesive texture, which I prefer.
  • Serve the mixture on toasted buns of choice with toppings of choice. I went with shredded red cabbage, carrots, and sliced green onions. Serve with extra BBQ sauce for more flavor.
  • Best when fresh, though lentil mixture will keep in the refrigerator up to 3 days. Reheat in the microwave or on the stovetop until warmed through, adding water if the mixture has dried out.

Video

Notes

*Most hamburger buns are naturally vegan. Just check the package to make sure there aren’t any animal products. The only brand of Vegan/GF buns I’ve liked are by the brand Happy Camper. I also like Udi’s, but they do contain eggs.
*Nutrition information is a rough estimate.

Nutrition (1 of 4 servings)

Serving: 1 sandwiches Calories: 473 Carbohydrates: 80.4 g Protein: 17 g Fat: 9.5 g Saturated Fat: 1.5 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 846 mg Fiber: 17.4 g Sugar: 25.7 g

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  1. Laura says

    Holy ravioli!! This tastes soooo close to the real thing. I tried it before processing half in the food processor, and it was good but that extra step made it incredible—I was so surprised by the texture. I made your vegan coleslaw too. I have a feeling this is one vegan meal my husband won’t complain I’m starving him with. THANK YOU!! :)

  2. Jen says

    It’s a winner. This recipe surprised me. Definitely making this again. We are 6 months into vegan and loving it. However, lately we are missing that summer BBQ taste. This easy sandwhich satisfied that. Had it with grilled chili-lime corn and a salad with home-made vegan ranch. I didn’t want to clean the food processor so I just mashed about half the lentils instead of processing them. We used Trader Joe’s Kansas City style BBQ sauce. A great quality sturdy bun that toasts well is important here. In all, quite yummy!

  3. Jennifer says

    This recipe was amazing! Completely satisfied my craving for actual pulled pork. The whole family loved it!

  4. Sue says

    We enjoyed this meal, though I used half the sugar and regular paprika, which the actual recipe calls for. I didn’t see till later that earlier in the post, it calls for smoked paprika. I also omitted the water since the recipe didn’t say when to add it. Next time I will try it with no added sugar and will use smoked paprika, and I think that will be even better. Thanks for sharing your recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for letting us know, Sue! Either smoked or regular paprika will work, but we do prefer smoked. We’ve updated the recipe to clarify!

  5. Carolien says

    We made this last night and the whole family loved it! Kids and husband approved:)
    I used Trader Joes organic BBQ sauce and date paste in lieu of sugar. I topped with a simple coleslaw. My husband does not care for jackfruit and I have been looking for a substitute when making vegan “pulled pork” sandwiches. I am thrilled to find yet another way to incorporate lentils into our diet! Thank you so much!

  6. Lisa says

    This is really good! I prefer a cohesive texture, too, and I wish I’d gone ahead and stick-blended all of the lentils.. The texture had lots of body and heft, but the random lentils detracted (for me). Yum. Just yum.

  7. Quincy says

    As a plant-based person living in the South, barbecue is one of those things that’s so hard to get right. This recipe is fantastic. My parents, both Atlanta-born meat eaters, love it. We use Sweet Baby Ray’s barbecue sauce.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy it, Quincy! Thanks so much for sharing!

  8. Sarah Dev says

    Started to make this- had everything prepped- then I realized had no paprika! Used a splash of chili powder & chipotle powder for smokiness…. turned out amazing. Awesome recipe. Carrots add a nice little crunch. Didn’t have shredded carrots…. used a peeler to shred carrot pieces and so good!

  9. Brittany says

    Hi! I could only find red lentils & Goya masoor dal lentils at the store. I really want to make this tonight… will it fail without the green lentils? I know the texture will be much mushier without green lentils… is there anything I can add to the mix to make it less mushy? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brittany, red lentils might work! We would just suggest cooking them for less time. Let us know how it goes!

  10. Pia says

    Oh, this was so fantastic… Need to actually find BBQ sauce for the next time, used ketchup as a substitute
    The lentils took much longer to cook, but might have to find some different ones..

  11. Malorie says

    Loved this recipe, subbed black beans for the lentils. Delicious.

    I was wondering if anyone has tried to freeze the leftovers… Did it defrost well? Did the texture hold up? How long do you think it would stay good?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Malorie, We have not tried freezing it, but we think it would freeze well up to 1-2 months. If you give it a try, let us know how it goes!

      • Victoria H says

        Freezing works great! I just re-heat on the stove top with a bit of water after it has thawed. As a student I always look for healthy meals I can easily freeze and pull out when I;ve had a busy day!

          • Nicole says

            This is a delicious recipe! I used canned Italian lentils because they were the only lentils I could find at the store. It was a bit less cohesive, since the lentils are smaller, and since I was feeling lazy and decided not to blend the ingredients in the food processor. I’ll have to try that next time. But, the flavors were there! Only downside is this seems like it only made enough for 2 sandwiches but I had to use bread (vs. hamburger buns) so that probably made the difference.

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            We’re so glad you enjoyed it, Nicole! Thanks so much for sharing your experience!

  12. Lila says

    My hubby is allergic to carrots. Will still taste like “pulled pork” if I leave the carrots out? Or the texture affected?.

  13. Anna says

    We just made this tonight and it was so delicious!! It definitely tasted like a pulled pork sandwich, but it was more sloppy joe like, because it wouldn’t stay in the sandwich. I ate half of it with a spoon!

    We tried to make a BBQ sauce, and it failed, so we luckily had some Sweet Baby Rays leftover and that was perfect. Being from NC though, I will have to have my dads famous sauce next time, to really see how it compares. Either way, this is a definite keeper!

  14. Michelle Duncan says

    We love this recipe! It’s in our monthly rotation! It’s hard to find low sugar bbq sauce so we usually don’t add the extra sugar in the recipe. I did the sandwich open faced on gluten free toast! My husband accidentally added the cabbage to the cooked lentils but it’s still just as delicious! Thank you!

  15. Taylor says

    Another great recipe! We mix up the BBQ sauce and it’s always good. We also leave out the sugar or just do half and it’s still turns out tasty. My favorite is to make it open face on toasted sourdough with vegan cheese.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Samantha. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  16. Lou Comfort says

    This was fantastic. I left out the sugar. Change up the taste by changing up the type of barbecue sauce you use. Amazing recipe that mimicked the texture of real pulled pork. The carrots were brilliant.

  17. Trudy Klemm says

    This is amazingly delicious and super easy to make. I used a can of lentils as I didn’t have dry on hand, which made it even easier, faster and just as tasty. Instead of having it on buns I served it with crackers, same as you would with a dip….everyone loved it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, George. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  18. Lisa Doezie says

    I made the sloppy joes tonight and they were a hit! The serving pan was almost empty. I used red and green lentils because that what I had on hand. So delicious, savory, and satisfying. The texture was terrific.

  19. Chelsea says

    I love this recipe and have made it multiple times. I’ve also made you sloppy joe mix with lentils and loved it, but this is my fave! I use a whole onion, because why not? I love onion flavor. I also just use a manual potato masher instead of having to do all the dishes involved with a food processor. This is good throughout the week as a sandwich or a warm salad, even plain!

  20. Taya says

    Loved this recipe! I only had red lentils on hand which made the whole dish more mushy than I would have liked. I let the mixture sit in the pan on low heat to try and harden it a bit, which worked, but it was still quite runny – so stick to green lentils if you can! The flavours were still incredible though, so I wasn’t too fussed.

    I also made my own BBQ sauce by heating together tomato sauce, brown sugar, soy sauce, mustard, chilli flakes and apple cider vinegar. It made the meal taste even more homemade, which I loved!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      That BBQ sauce sounds great, Taya! Thanks so much for sharing! We are so glad you enjoyed this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nicola, We have not tried freezing it yet, but it might work. If you give it a try, let us know how it goes! Happy cooking!

  21. David Goodlin says

    Dang. That’s legit. Changes I made:

    – Half Carolina Mustard Based BBQ Sauce / Half Spicy Texas Style BBQ Sauce
    – More garlic
    – Extra Hot Slap Ya Mama Cajun Seasoning.

    It’s really good.

  22. David says

    Hi! I’m in the market for a food processor. You include an Amazon link to your food processor (Cuisinart DLC-2007NBC) but it’s not currently in stock on Amazon or anywhere else but eBay. Assuming this site partially pays for itself through affiliate links, you may want to update the link.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We will update that – thanks, David! In general we recommend the Cuisinart brand, and their 6 or 8 cup will do if 7 cup isn’t available.

  23. Cindy Lou says

    Loved it. Would try caramelizing the onions next time. Also curious if i can adapt to the instant pot!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad you enjoyed it, Cindy! We haven’t tried it in the instant pot, but if you give it a try, we would love to hear how it goes!

  24. Heyyou says

    Seriously yummy! I followed the recipe exactly, except I added smoked paprika because that’s what the article said they used. I panicked when I saw the recipe just said “paprika” and not smoked paprika- I thought I had messed up the recipe. The smoked paprika was perfect for this dish , though. It was the perfect amount of smoky, sweet, and texture. Will definitely make again!

  25. Darlene Welch says

    I made this recipe for a company BBQ lunch. Pulled pork was on the menu and I made this version for the non-pork eaters. I set the servings for 20 people. I loved that I just had to type in the number of people and the quantities were adjust. It was easy and plentiful. It was a hit with everyone.

  26. Colleen says

    Hi Dana-this is one of our absolute favorite dishes! Could it be made in a crockpot? We’re in the middle of a heatwave and it would be awesome if this could be made in crockpot. Whatta ya think?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Gotcha. Yes I think so! It does benefit from searing the onion and carrots though. So start it on high and then shift it to low heat to cook throughout the day. Let us know how it goes!

      • Colleen says

        Yay! So I water-sauteed the onions and carrots real quick first then added everything to the crockpot. I started it off on high for an hour then down to low for 6 hours. Turned out perfectly! Thank you!!

        • Darlene Welch says

          I am making this for an office lunch BBQ for 20 people. I would like to put it in the crockpot to cook in the morning. Did you add any extra liquid, beyond the 2 tbsp. for the lentils to cook in the crockpot? Was there enough liquid with the barbeque sauce?

  27. Marie says

    I made this for the first time for my daughter’s graduation party. It was hit. The omni people seemed to enjoy it (or at least I didn’t see much of it left on plates or thrown in the trash). Us vegans though- it was great. The texture is perfect. Will definitely make again.

  28. Gena says

    I made these and they were delicious. I forgot to put half through the food processor and they were still great. I think I’ll be making these regularly. Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Gena. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  29. Susie says

    So good!! With some being plant-based and others not, this was an easy and delicious recipe to serve at our family BBQ, everyone had ‘something’ on a bun. I like the idea from another reviewer of using canned lentils which would make this already quick recipe even faster. I’ve already had several requests to share the link to this recipe. Thanks for making eating plant-based easy and delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Susie! So glad everyone enjoyed these!

  30. Tammy says

    I made these for 4th of July and it worked really well. I didn’t have coconut sugar on hand so used brown sugar. I also somehow missed the food processor step at the end which led me to carmelize the mixture a bit more in the skillet. (I’ll read more closely next time). Even so, everyone went for seconds. I also served sliced serrano chiles as a topper which went over very well. I would be curious about substituting a date for the sugar? At any rate will make again. Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tammy, thanks so much for the lovely review! We are so glad everyone enjoyed it. We aren’t sure whether a date would work in terms of texture, but if you give it a try, we would love to hear how it goes!

  31. Weezer says

    These are great! I followed the recipe using a bag of shredded carrots. I put the whole recipe through the food processor. We call them Sloppy Jills!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Clever! Thanks so much for the lovely review. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  32. Norma Bionda-Grosick says

    I made this for my family Sunday’s dinner. All 10 guests loved it! I’m happy I ran it through the food processor to incorporate the lentils and carrots. I served it on Hawaiian roll sliders and gluten free buns!

  33. Colleen G says

    So delicious! I made this exactly according to the recipe and it was extremly satisfying and super simple to pull together (even with a toddler and newborn requiring the majority of my attention throughout the process). I wouldn’t change a thing. I’ve been making the lentil sloppy joes like once a week for years and I think these lentils might even be better.

  34. Raquel says

    Since I was short on time, I used pre-steamed lentils from Trader Joe’s instead of cooking my own (they are brown lentils, not green) I followed the recipe after that and the mixture tasted great! Carrots add great texture and overall it tasted like delicious BBQ beans. Definitely better than jackfruit for the protein content.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modification, Raquel. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Estella. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  35. Lea says

    Amazing!! This will definitely be included in my meal prep rotation! I realized I was out of carrots, but sweet potatoes work well. Thank you!!!

  36. Lena says

    So good!
    I’m not vegan, so I add a little bit of chicken bullion to my lentils when cooking and didn’t add any sugar (bbq and carrots are sweet enough). Will top these with some vinegar based slaw.

  37. Tina says

    Super easy recipe! Did not change a thing. Super delicious!! Thank you for this.
    I couldn’t believe the flavors in this thing. Smokey, barbequey, and taste just like the real deal.

  38. DianaP says

    First of all, let me say I am very reluctantly trying vegan recipes. A family member needed an abrupt change to her diet. Made this exactly as written. OMG! This is so unbelievably good! I’m still getting used to different textures, but this has more than enough flavor to make up for that.

  39. Marla says

    Thank you for sharing this recipe! Some nights I make a dueling dinner, omnivore and vegetarian versions of the same thing. Tonight your recipe won (I didn’t purée any filling. Instead I cooked the lentils several minutes longer.)

  40. Elizabeth says

    I found out that my onion was bad while I was making this, but even without the onion this still turned out really delicious! And my bbq sauce was already sweet so it was fine with the sugar omitted.

  41. Lizzie Heine says

    UM yes! At first, I put this in a tortilla and ate it. Then, when I had friends over for the Chief’s game I went ahead and blended it, spread it on a tortilla, and made pinwheels. Now I’m eating it on a bed of lettuce with Avocado.

  42. Abby says

    I made this and my husband and I loved it! He likes meat and yet said this is one of his new favorite dinners! Also serves well with hot sauce and pickles.

  43. Nina says

    I added about a tablespoon of peanut butter, which seemed to add to both the texture and the taste! Also some extra cumin and allspice, and I used Stub’s Barbeque Sauce (the best!). It was great on bakery hamburger buns with coleslaw. So good! And I’m not even a vegetarian….

  44. Jane Polcovar says

    I’ve made this for my Xmas party of vegans, vegetarians and meat eaters last year and everyone loved it!
    I just wanted to comment about the great addition of being able to customize serving amounts and how long and how to store leftovers.
    Since I have one stove and 30 guests, I have to prepare many dishes ahead, and knowing which dishes will taste just as good reheated the next day is invaluable in choosing my menu.
    Thanks for your fantastic site, talent, And sharing these amazing recipes.

  45. Allison says

    This is a repeat favorite in our house! My meat-eating husband can’t get enough, it is a great vegan alternative to the classic pulled pork sandwich!

  46. Lucy says

    Honestly this was so perfectly done. Great texture and flavor. I was really wowed by how well this turned out. Plus my husband loved it! Will make again. I also did the half batch in food processor and it made it more of a meaty consistency rather than too beany!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are glad to hear that, Lucy! If you could leave a star rating next time, that would help us a ton :D

  47. Will says

    I haven’t made this yet, but have you tried dry-rubbing and smoking the carrots first? I’m trying to find a way to work this in alongside big batches of pork BBQ I make, as a way for the non-meat-eaters in the crowd to participate while incorporating the same smoky flavors. Obviously this would not adhere to the strictest of vegetarian/veganism tenets as it would be smoked in the same environment as the pork. I suppose I could make a batch with just the carrots on the smoker, but I’m wondering if you think it would be worthwhile. Smoking at 225-250 with hickory/applewood over a lengthy period might change the texture of the carrots from what you’re using for the recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that and can’t say for sure, but if you experiment with it, report back on how it goes! Good luck!

  48. Fifi says

    This was delicious, but we made one small addition; we added a a generous pour of bourbon a few minutes before serving! It really enhanced the smoky flavour and gave it an extra kick!

  49. Sarah-Beth says

    This was so nice! Really filling, healthy and delicious! The only thing is that it definitely doesn’t taste like pulled pork, but nonetheless it’s a great dish that my omnivore mum loved too.
    I omitted the sugar and used an unsweetened homemade BBQ sauce.
    The colour was quite grey when I made this, has anyone got a suggestion for making the colour look a bit more like pulled pork?

  50. SCIS says

    Hi Dana!

    I am making this for our company cookout, and I have a question about how to store it/keep it hot. Ideally, I would want to put it in a crock pot to keep warm for a few hours after making it, but not sure how it will taste. What do you think? Should I freeze it the night before then put it in the crock pot that morning on low so that it has time to just warm up? Or do I make it the morning of and leave it in the crock pot on low until lunch time? I really want to do a good job with this since it is a BBQ and most people attending will be eating meat. What do you think would be the best option since I am unable to serve the dish right after it is prepared?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You could even make it the night before and just refrigerate it until the next morning, then reheat!

  51. Shannon says

    Just made this for dinner but left out the sugar because of the very sweet BBQ sauce – it was an absolute winner! Really basic ingredients and straightforward cooking method so a delight to make (and eat)!

  52. Lori Incognito says

    I’ve recently made the jackfruit version and it was a stunning hit with the carnivores I live with. But like you, I was disappointed with its lack of protein. Curious, could you share some of the lentil portion with some jackfruit? Might give it more “meatyness” (is that a word?!)
    …I might give it a whirl.

  53. Jocelyn says

    Can I used already cooked green lentils for this recipe? (I.e. Trader Joe’s sells cooked green lentil in the fridge section)

  54. Jenni Rawlins says

    Where is the Jackfruit in the recipe? Very disappointing!!! I see lentils and BBQ but no jackfruit. ?

  55. Shannon Cavey says

    Hi! I made this awhile ago and SO GOOD! In fact, it’s so delicious it convinced me I need to finally buy a food processor!
    Do you know what would be the best way (if possible) to pre-make this? Ideally even freezing it first? I’m hosting a bbq for 300+ people and want to serve a vegan option that doesn’t break the bank!
    Thank you so much for your creativity and talent! You’re always my go-to when I want a new recipe :)

  56. Catherine says

    SOOOOOOO GOOOD!!! My boyfriend swore it was beef, that’s how good it was! (texture wasn’t 100% pork, but with a roll, cabbage on top, and a spot of guacamole, it was hard to tell since the flavor was spot on) I am making again this week, but tripling the recipe so we have leftovers this time. Thank you for such a great dish!

  57. Claudia says

    Smells amazing! Tastes amazing! My husband thought I was making actual pulled pork lol Held together great in a bun. I did find there was a bit of crunch to mine, I think it’s the carrots since I used canned beans. I probably didn’t cook it long enough. I’ll know better for next time :)

  58. Wendy says

    I made this today and it looked like green pea mush, not pulled pork. :( Not sure what went wrong but very unappetizing looking IMO.

  59. Brittany says

    This turned out really good and wasn’t that hard which is a big plus for me.

    I did make a couple subs. One thing is I used a tiny big of red lentils, didn’t have quite enough green to fill a cup, so topped off with red. Seemed to be fine and was mostly green anyway.

    This one probably change it a bit more, but I realized after I started cooking we were out of paprika, so improvised my own spices instead of the same amount. Chilli powder, Chipotle pepper, and Ancho pepper. Accidentally put a bit too much Chipotle, forgot how far it goes/how hot for second, but turned out good anyway. Definitely spicy, but my husband loved it. Would probably make it the same way again even once we restock the paprika. Though I am interested in what the original tastes like still.

    Also skipped the sugar. Our barbecue tends to be pretty sweet anyway, so figured it wouldn’t need it based on comments and found that to be true. It was plenty sweet (and I do like sweet) still.

    Thanks for the great idea!

  60. Christina says

    Delicious and has a great texture! I am not a fan of jackfruit versions of “pulled pork,” but I love this one with the lentils and carrots.

  61. Susan says

    Very good. No bun for me. I baked a sweet potato and loaded the BBQ mix on top with slaw and avocado on the side. Yum!

  62. Kim says

    This was sooo good! I made exactly as is with the exception of just a tad less brown sugar. I also doubled the recipe. LOVE. This really satisfies the BBQ meat flavor. I also made my own vegan coleslaw and added to the topping. This is a keeper.

  63. valori says

    I am puzzled by the name of this dish. “Vegan Pulled Pork” As a vegan, why would you want to pretend to eat pork? I think it better to call it what it is. It looks wonderful!!

  64. Annabelle says

    Hi, my boyfriend pretty much never eats meat anymore but one thing he would always say was his favourite was pork and apple sauce sandwhiches and I would love to recreate this but have absolutely no idea how! There are plenty of vegan versions of chicken, beef, egg, fish but never anything porkish! I’m not that into the replicating the taste of dead animals thing but it would definitely be great to be able to say ‘try this, nothing died and yet still has alll of the flavour you were looking for!’
    Anyway, if you have any suggestions or a recipe that would be amazing! Xx

  65. Samantha says

    OKAY MY DUDES.

    ANOTHER A++ FROM MINIMALIST BAKER!
    Its killer, its omnivore impressive, its f**ken delicious, and so cheap! A CAN OF LENTILS? 2 CARROTS?
    Holy I am so impressed, I even broiled in the oven for some crispy bits, didnt even pulse in a blender just “smashed” with a fork a lil bit. You will not be sorry! DO IT NOW! HAVE THE HEALTHY PULLED PORK! This vegan is a happy camper.

  66. Sarah says

    I made this last night and it was yummy! I made it exactly as called for and very much enjoyed it! As others noted, I felt that it was a bit too sweet though. Next time I will probably half the amount of sugar, and use a spicier BBQ sauce (mine was on the sweeter side), I also will add fresh garlic as I am partial to garlic!
    I also used the food processor for half the lentil mixture, and next time will process the whole mixture, not just half for more of a cohesive texture!

    This will definitely be a keeper at our house!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! Hannah! Normally no, as green lentils are firmer, and red lentils are softer and more mushy. But both would likely work in this recipe!

  67. Brooke Reiter says

    Hi,
    This recipe sounds AWESOME! However, I am curious to know if this is a freezer friendly recipe? If so any other directions you would add – as far as how to prep for the freezer and how to reheat?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brooke! We have not tried freezing it yet, I think it could freeze okay (but again, I have not tried it) If you give it a try, let me know how it goes in the comments!

      Happy cooking!

  68. Jenny Churchill says

    Made this for my family and loved it! It also made a great leftover sandwich for my work lunch. I have been wanting to make it again ever since finishing it off! Thanks for sharing. I am now inspired to try your other recipes!

  69. Jan says

    I made this for a work carry in and everyone loved it. People were even asking for the recipe. I will make this again

  70. Umi Molter says

    Hey! I made this today and it was soooo delicious! The texture is incredible and it’s very flavorful. The only thing I did differently was cook the lentils in vegetable broth to give them a deeper flavor. I fed this to my omnivorous family and everyone felt full and satisfied.

  71. Liz says

    Who needs pork?! This is so good! I put some vegan queso on top… OMG. Every recipe I try is delicious and my non vegan friends love it too! Thank you SO much Dana!

  72. Andria says

    Would this work in a slow cooker? I’m sure it would, but I’m a slow cooker novice and don’t know the process. Throw everything in at once (uncooked lentils?) and put it on high for a couple hours? It’s so hot where I live I don’t want to cook stovetop!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You probably could, we haven’t tried it! Let us know how it goes if you do!

  73. Sarah says

    Easy and delicious! I made this for a July 4th BBQ and it was a hit! I used a sweeter BBQ sauce so probably could have nixed the added sugar, as it was a little too sweet. For those of you who are oil-free – I water sauteed the onions to eliminate the oil and would doubt that it took any flavor away. The dish has a lot of flavor on its own. I will definitely make this again! Thanks, Dana!

  74. Malaika says

    “Wow!” Thank you so much Dana! All of your recipes are great, but this one has just become my favourite. Not only is it made from easy ingredients (I used organic brown sugar), but it was super easy to make. It has just been given the big thumbs up in our house-which includes a fussy carnivore. Thank you, and as it has been said by other comments previously, you are a genius! ??

  75. Cara says

    I’m allergic to lentils :/ (much to my dismay). Do you think quinoa would work as a substitute? I’m also allergic to chickpeas so I can’t use that as a sub :/

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cara! We haven’t tried quinoa for this recipe, so if you do, report back on how it goes. I am not sure that it would work the same though. That being said, have you tried out our BBQ jackfruit recipe? It is similar in taste but doesn’t use lentils!

  76. Lisa says

    This recipe was quite tasty! The family really enjoyed it with oven roasted potato wedges and a Cesar style salad on the side. I did pulse about 60 – 70%, vs. half, of the lentil mixture to make the lentils less obvious as not everyone in the family is a lentil fan. I also made a “lightly dressed” cabbage slaw (just a little vegan mayo, white vingar, S&P, and a pinch of sugar) to put on top of the vegan pork mixture. Delicioso!

  77. Bob F says

    Well I made this tonight and while its not anything like pulled pork, I found it to be yummy. Made it with some tahini slaw with cabbage and radicchio and roast corn with her sriracha aioli… and I liked it all. My 2 sons not so much. So call it what it is, not pulled pork. Lentil and carrot on a bun with lots of flavor or something like that.

  78. Maayan says

    I live in Israel and the selection of BBQ sauces is very small. There are Hunt’s and Heinz (a few of each brand, all brown) and a tomato based red BBQ sauce by a local brand. Which one should I use ? I don’t know how pulled pork tastes like.
    Thanks in advance

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmmm, I’d probably go with the tomato based red by the local brand. The sauce should be smoky, spicy, and sweet. Hope that helps!

  79. Liam Yeowart says

    It was so easy to make, so good to eat. Wow, where has this recipe been all my life. I’ve been vegetarian for the last year or so and had recently made the switch to vegan. Recipes like this make it much more interesting and fun. High protein content too, boom! Wish you were on YouTube as I find it easier to follow video recipes/instructions. Thanks for the recipe!

  80. Matthew Houston says

    Added about a tablespoon of cumin to add an earthy flavor. Next time I’ll cook a whole onion instead of a half, but the recipe is spot on for a veggie version of a family favorite dish.

  81. Debi says

    OH MY GOODNESS!!! I made this for me and my Dad this week. We both became Vegans just recently. One of the things that I have missed the most is BBQ. This is off the charts!!!! Thank you so much. I love your recipes.

  82. Ashley MaKirdy says

    Just made this and I’m so excited! It was very easy and quick because I used the cooked lentils from Trader Joes. Even my 6 year old suuuuuuper picky son loved it too, which makes me happy. I am so grateful for your website! Keep up the good work. xo

  83. Jenna says

    Wow! This was simply wonderful. I had to keep checking the recipe to make sure I wasn’t forgetting an ingredient because it seemed like it was almost too fast and easy to make. And the taste is just fabulous, I had to quickly put away the leftovers before I ate it all in one sitting. Definitely going to be a regular meal for me. Thanks again for coming up with such great recipes!

  84. Tracy says

    I made this today and it’s amazing. It is really so good! The texture & flavor couldn’t be better! It’s my new favorite recipe! I’ll be making this on repeat!!! ❤

  85. Linda says

    I thought this tasted really good! I definitely think putting some in the food processor is a key step and was happy I did not skip that step. Next time I might try just putting the lentils through the food processor after I cook and drain them and then proceeding with the recipe. This way you have some ‘paste’ to hold everything together but you keep all the ‘stringy’ carrots to simulate the pulled pork texture. Will definitely make again. Wonder if the leftovers would freeze well?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Linda! I am so glad you enjoyed it! While we have not tried freezing it yet, I think it could freeze okay (but again, I have not tried it) If you give it a try, let me know how it goes in the comments!

      Happy cooking!

  86. Stefanie Bond says

    hi! I am looking at this recipe as an option for some vegetarian friends I have to feed. my question is, do you think this can be made ahead and frozen?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I haven’t tried freezing it but I think it should work fine! If you try it, let me know how it goes!

  87. Sam says

    I made this with lentils and it was ridiculously good. We’ve already eaten it all. The key for me was not skipping the suggestion to blend some of the lentil/ carrot mixture. That made the texture so pulled pork like! And I just stuck my stick blender in a bit instead of transferring to a food processor. I will absolutely make this again and I’m going to try out your other recipes.

  88. Lizzy says

    Hi great recipe Dana! Just wondering do you have the calorie/nutrition information for the recipe without the bun? Thanks, looking forward to making it :)

  89. Eva Isaacs says

    I made this recipe with a spicy bbq sauce and it was AMAZING. It tastes exactly like how I remember pulled pork tasting and it has a similar look and texture!! I cannot recommend this recipe enough, and if you buy canned lentils, cooking time is twenty minutes.

  90. Genevieve says

    This recipe was really really good!!! I used to eat pulled porc sandwich as a guilty pleasure, once in a while at the local pub. Since I’ve quit eating meat, I haven’t bothered trying a vegan version of it. I’m really impressed with the result. No more guilt eating this, it is simply a pleasure!!!! I added a good layer of arugula and sauted oinion. DELIGHTFUL!!! Thank you for sharing this recipe!!!

  91. Katie says

    This is the best lentil “sloppy joe” or “pulled pork” sandwich I’ve made yet, and I’ve tried several! Even my young kiddos liked it. Thank you! I made it exactly as is, half in the food processor and then mixed together.

  92. Alex Palmer says

    I made this with for some friends and paired it with red cabbage and carrot coleslaw, and it was a great crowd pleaser! The recipe doubles really nicely, and I am looking forward to leftovers.

  93. Kate Wilson says

    We made these last night and I’m embarrassed to admit how many sandwiches I ate.
    I had par baked buns on hand so you bet those bad boys were on warm sourdough topped with the ripe avocado from my countertop. Wish I had some purple cabbage or a quickly slaw but they didn’t need it.

    My 2 year old and carnivore husband enjoyed them too. We’ll be having these again!

  94. Mrs. Fancypanties says

    I have made this a few times, and we really enjoy it! We prefer it when I put the whole mixture in the food processor and just pulse and taste regularly to be sure it doesn’t turn to paste. This is so much healthier than the processed seitan or soy that I used to use. Thank you!

  95. Carol says

    My hubbie loved loved loved this and wants me to make it every week. Couldn’t find jackfruit that easy (even Whole Foods) but finally found it in the cans/water at Mothers Market in Orange County. I made my own bbq sauce because we don’t use sugar and most of them are too sweet. Came out so good with leftovers to spare. Oh and I used a gluten free toasted bun from Trader Joes and got some of their broccoli slaw and added Veganese….I didn’t want to spend too much time on the coleslaw so that was the easiest way. Yum

  96. Cindy says

    Very yummy! I did not use the food processor to blend the mixture but still loved it. The recipe came together quickly and used items I had on hand. Perfect! We will certainly be making this again!

  97. Jaia says

    Another amazing recipe! I made these tonight but my food processor wasn’t working so just left the mixture as it was… so delicious. My husband who has now been a vegetarian for a year said these were the best veg burgers he’s ever had. They were so quick and easy to make, full of goodness and yet totally delicious. Dana you are a genius <3

  98. Vicki Karschner says

    Dana…again another amazing recipe! I made these for dinner and didn’t change a thing but decrease the sugar. My barbecue sauce was sweet enough! When I told my husband Sloppy Joes were for dinner he was excited until he looked in the pot and realized we weren’t having meat. He loved them needless to say and so did I! I just bought two more Vegan cookbooks, but I find myself just going to your site. Everything I’ve made so far has been scrumptious! Thank you for all you do!

  99. Georges says

    Hi, Dana

    am I missing something here, there is no mention of Jackfruit anywhere in this recipe. Is the link wrong or am I not reading right?

    Georges

  100. Meg says

    I just made this, and it was heavenly. Soooo good. I added alittle bit of ketchup to mine and used a hand blender. I going to make it again in the future and pair it with her recommendations.

  101. Craig says

    Hi Dana! Looking forward to making this on Wednesday! Do the finely shredded carrot provide the pulled pork effect? I was wondering if I could just blend baby carrots and add it to the lentil mixture and get the relatively same result? Thanks! :-)

  102. dani says

    Dana, these are delicious. I feel like you’re my higher cooking self :) you’ve been a blessing ever since my family went vegan. My husband ate more tonight than I’ve ever seen him eat. When I asked him why he said “this is the closest thing to meat I’ve had in a long time!” We’ll be having this as a family staple. Thank you so much for your brilliance.. I’d be a bit lost without it!

  103. Nikaela says

    Ohmy GOD this was SO DELICIOUS!
    Seriously I can’t stop eating it.
    Definitely one of my favorites ever, the only differences I made was that I sautéd a few cloves of garlic in with the onions, and only used a bit of sugar. Also I believe smoked paprika makes ALL the difference, Sweet Baby Rays is my personal favorite BBQ sauce and went very well!

    Cheers!

  104. Liz says

    I will be honest, I’ve see recipes claiming to imitate a meat dish perfectly and that’s obviously never going to happen, but this came SO CLOSE! In fact, I like this lentil-carrot mixture BETTER than pork. Granted, I have been really turned off meat since I became a vegetarian almost a year ago, but I also shared with two skeptical omnivores and they truly loved it! The seasoning is was perfectly imitated that pulled pork experience. This recipe went right into my recipe book! Thank you!! :)

  105. Jenny says

    Oh my goodness! This is absolute deliciousness. Made it this evening to rave reviews. Next time, I might try serving with cole slaw. We’re vegetarian, not vegan, so I will go with a traditional mayo/cider vinegar dressing for the slaw. Thank you!

  106. Misty says

    Really enjoyed! I’m wondering, are the lentils supposed to be Al dentà? Because mine where a bit hard. Also I love all your recipes, but mine never look as pretty as yours. The colors are so vibrant on your posts, mine look drab. Still tastey just not as pretty.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Misty, the cooked lentils should be tender but still hold their shape if they’re cooked all the way through! Make sure the lentils are simmering so as to avoid the water cooking off before the lentils are finished cooking.

  107. Ivana says

    I made it exactly as written! And the flavor is on point BUT the lentils were still crunchy???. It was too late for me to cook them some more when I realized it so next time I will cook with a lid on so the lentils get all the way done

  108. Cristi says

    This recipe is awesome! I made it for dinner tonight and it was so delicious. Thank you so much for your tasty, healthy and easy recipes!

  109. Erin says

    Dana I’ve made this a few times now and it’s a new favourite at our house! Is there a way that this could be made in the slow cooker do you think? I’m always looking for easy vegan slow cooker recipes that would be a cinche to throw together in the morning!

  110. Rachel says

    I made this tonight and it was soooo yummy!!! The non-vegans approved too and my 5 year old gobbled it up. I would say that it was a bit too sweet due to the bbq sauce that I used, so next time I’ll leave out the sugar. This recipe is definitely a keeper.

  111. Taylor says

    We made this and it actually came out a little more like Brunswick stew!! And that is AWESOME!! Kid approved!! Fantastic family recipe!! We will be having often :)

  112. Eileen says

    I made this for about 75 people at Reggae on the River. In the volunteer kitchen. Not being a vegan, but gluten-free I follow you. I gave you the credit. Everyone loved it. I liked it better than meat! I will be making this again.

  113. Suzy says

    Yes, yes, and yes!! I used brown lentils and it looked and tasted wonderful! I might use 1 tsp ground paprika and 1/2 tsp smoked paprika next time. I put on toasted buns and served with corn on the cob. Delish!! Thanks so much for a great recipe! I’m going to freeze some next time for quick lunches!

  114. Maral says

    Hi Anna, thank you very much for the recipe. It looks delicious. I was wondering if your recipes are all vegan. Are you not vegan?

  115. Kate says

    Tried this using what I had — instead of 1.5 cups carrot I used 1 cup of shredded carrots and 1 cup of shredded sweet potato. It was GREAT! Thanks!

  116. ABIGAIL says

    Great variation on a meat-centered main! Pulled pork was actually the dish that my mother used to get me to eat meat again when I first went veg in high school! It didn’t stick long, though, and I’ve been pork (and all meat!) free for nearly a decade. I couldn’t resist trying this recipe, though, and both my husband and I are perfectly pleased! I made some homemade fries to go with it, and coleslaw leftover from last nights cauliflower tacos went amazingly on top! :D

  117. Lisa says

    I made this last night and it was excellent! I added a little too much bbq sauce, so it was a little loose, more like a sloppy joe, but the flavor was great!

  118. Tim Hordo says

    Hi Dana, This was an excellent substitution for pre-made vegan pulled pork that I’ve had. Unlike those pre-made products, these aren’t overly sweet or salty, just delicious. Makes it less hard to miss meat. I appreciate you sharing this recipe :)

  119. Cassie says

    Totally with you on the protein! LOVE using lentils in recipes. This probably has to be one of the tastiest BBQ recipes I’ve seen on the blog!

  120. Mary says

    Chilly day in PDX so this was a great lunch! Decided as vegan, I need more BBQ everything in life!!….request: can you try a BBQ baked beans recipe sometime? Love your food and vibe, keep on keeping on lady!

  121. Jessica says

    I love how simple and satisfying this recipe is, like every recipe of yours that I’ve tried.
    I cooked the lentils with fresh chopped garlic and decided to forgo the addition of sugar since my Q sauce was packed full of it already. It was awesome! The first helping was on buns but the leftovers will be used in burrito bowls with red cabbage and kale.

    Thanks Dana!

  122. Allison Roe says

    Another Minimalist Baker knock-out recipe! I made this yesterday and my husband (non-vegan but gluten-free) said it was one of the best sandwiches he’d ever had. Period. And I have to agree! I love how healthy this is, and the small amount of bbq sauce needed to give it flavor. Thanks for yet another fantastic recipe!

  123. Carrie says

    Made this for dinner last night. The hubby and I LOVED it! And not at all complicated! I will be making this again and again!

  124. Heather @Gluten-Free Cat says

    I do love my jackfruit barbecue, but you’re right, they aren’t very filling without protein. I love your lentil version and look forward to trying it!!

  125. Sonia Button says

    Wowzers y’all, this is a great recipe!

    I made it earlier today, and it tastes even better now that it has sat around for a while. The only reason I am not giving this recipe five stars is because I changed a few minor things, and I wish I had followed the advice of one of the comments on adding the sugar at the end to taste. I used three fresh garlic cloves, crushed, and added them for the last five minutes or so of cooking. I cooked the lentils with a little salt, pepper and onion powder for extra flavor. As for the sugar, the sweetness really depends on your taste and the BBQ sauce you are using. Although it is delicious, it is alot sweeter than I would like. I think using the smoked paprika is a must!

  126. Linda @ Veganosity says

    Carrots make the best pulled “pork” sandwich. One of the most popular recipes on my blog is a pulled BBQ carrot recipe. The texture is so close to the real thing, and when you add BBQ sauce, even non-vegans will love it.

  127. April says

    Already tried this recipe and it is a winner! Even my mother-in-law (not vegan) said it tastes just like pulled pork. You did it again Dana!

  128. RunningPathES says

    We didn’t like these. I’ve never had pulled pork so I’m not sure what it should taste like. My kids said this had way too much barbecue sauce. It just wasn’t very good. This is honestly your first recipe I didn’t like at all so still a good track record :)

  129. Amanda says

    Just made these. AMAZING! The only change I made was the addition of liquid smoke, and I cut the sugar down to 1 Tablespoon. THANK YOU, this will be a reoccurring recipe in our household!

  130. Kimberly says

    As soon as I saw this I knew I wanted to try it and it turned out amazing! Thank you for posting this delicious recipe : )

  131. Sandra says

    We decided to go with a plant based menu for a month and kicked the month off with this tonight. Loved it! Served with sweet potato fries-perfection.

  132. Lisa says

    Hi Dana,
    I’m looking forward to trying this! One question the ingredient list in the recipe includes “ground paprika” but in your description you mention smoked paprika; should it be 1 1/2 teaspoons of smoked paprika in the recipe? Thanks!

  133. Laura says

    Just made these, they were honestly so amazing!! Very simple and easy to make and so so tasty ^-^ made them for my meat eating boyfriend and he thought they were beautiful!

    • Melanie says

      I agree with Laura. I made these last night and they were so easy and delicious! And my also meat-loving boyfriend went back for seconds. Thanks for the recipe! I’ll be making it again.

  134. Stephanie says

    I’ve got a pressure cooker and a bag of lentils, and have been looking for a recipe.
    Tonight’s dinner, perhaps! Thank you!!!

    • Stephanie says

      We did it! You did it!
      Made these last night. I didn’t have any carrots (got ’em today in my CSA, of course!), so I subbed the parsnips I needed to use up. Since they tend to be sweeter, I didn’t add any sugar except what was in my Trader Joe’s barbecue sauce. I loved it, and my meat-eating, pulled-pork-loving kid was impressed with it, too!

  135. Mandy says

    Made and devoured tonight. Husband and son loved it too. Def make again!
    I had it w sautéed green cabbage instead of on a bun.
    Another great recipe.

  136. Carlie Doll says

    I made your BBQ jackfruit “pulled pork” this weekend and it was absolutely incredible! I have my non vegan family try it as well and they were awestruck!

  137. Janet says

    This came to my inbox today and I immediately decided to make it for dinner. Holy. Deliciousness. This recipe was spot on! My husband and I ate more than our fair share, that’s for sure! The only thing different that I did was use your vegan BBQ recipe from your cookbook.. Because it’s basically the best BBQ sauce ever. :) thanks for always sharing your amazing recipes. You make eating vegan so much fun!

  138. Jane Wilder-O'Connor says

    Greetings and thank you for your excellent work! I made the lentil sloppy joes and loved the flavor, but seemed to have trouble digesting the lentils. I’ve been mostly vegetarian for more than 30 years and have no problem with most legumes. Is there a way to cook lentils to make them easier to digest? I would love to try this recipe!!

    • Rose says

      No, not the same. Puy lentils are smaller and dark, almost black; green lentils are larger and – you guessed it – green.

    • Rose says

      Yes, Allison, there is a difference. Smoked paprika imparts a delicious smokey flavour to a recipe. There’s also hot smokey paprika. Regular paprika is also known as “sweet” paprika, not because it is sweet, but because it is NOT hot.

  139. Leah says

    Wow, this looks so good! Can’t wait to try! Also, I may be one of few when I say this, but I totally appreciate any jackfruit or low-protein recipes you have. My son has PKU (and egg & peanut allergies) and is on a very low-protein diet. So, your creative lo-pro recipes are worth so much to those of us in the PKU community! Thanks for so many delicious meals we have enjoyed!

  140. Rose says

    Hi there, I just made this and it is quite good, so thank you. HOWEVER, I would highly recommend that the addition of the coconut sugar be left until the end, after you taste the mixture. I only used a scant tablespoon of it and I found it too sweet for my taste. I do realize, of course, that depending on the sweetness of your BBQ sauce, you may have to add the sugar, but for the brand I used, no added sugar would have been necessary. I did try to counter the sweetness with some lemon juice and then some sour cream, which worked.
    P.S. Hanna’s right: don’t confuse Jack fruit with durian – your nose will know the difference! If you’re going to try it with jackfruit, I would suggest “young” jackfruit.

  141. Annaliese says

    Cool idea!! I really need to pick up your cookbook…it is on my list of books to buy once I have my “adult job” and “adult paychecks” :) :) :)

  142. Samantha says

    Hey Dana! These look bomb! Just wondering if you think it would dramatically alter the flavor of the mixture without the addition of the coconut sugar? I’m trying to avoid the addition of added sugars into my diet for the next few weeks.

  143. Chatelaine says

    Ohhh looking forward to making these! Just one question, if I took a shortcut and used the pre-cooked lentils at Trader Joe’s, how much should I be using of cooked lentils? Thank YOU!

  144. Anina says

    This is just a eye opener Dana! What in the world is jackfruit? I’m slowly but surely getting more whole foods in my body, even though I still eat meat. I guess it’s the thought that counts, right? Gorgeous pics!

    • Reena says

      We called it the Jackfruit or Nangka in Asia :)
      Ripe ones make delicious desserts or we eat them fresh as fruits most of the time. Try quickly braise some shredded ripe nangka in palm sugar syrup, then put them on top of your greek yogurt…delish!

      While the green/young ones are perfect for cooking, GUDEG, a popular dish from Yogyakarta, Indonesia is my favorite!

      Durian on the other hand, it’s the ‘stinky’ fruit with sharp spiky other skin.

      P/S. Dana, thanks for your wonderful recipes! I have been enjoying making food more than ever. big love.

    • Alyssa says

      Durian is a completely different fruit from jackfruit actually (though they do look kind of similar). Durian is VERY pungent, while ripe jackfruit tastes kind of like bubblegum.

      I’ve tried the pulled jackfruit recipe from your cookbook, and I absolutely loved it! I’ll have to try this version out too :)

    • Laurel Dhalla says

      Durian and Jackfruit are 2 very different things. Durian has a very distinctive smell/taste, I love Jackfruit, but just can’t do durian