Several years ago, I was heading out of town to a city known for its barbecue. When a friend heard about it, he said with a laugh, “Well, I guess you won’t be eating any of that…”
Little did he know that I’m a fiend for vegan barbecue. While many people associate barbecue solely with meaty things, in reality vegans like smoky flavors & chewy textures as much as the next person. Basically – anything you can eat, I can eat vegan.
Today I’m sharing a recipe for my fellow vegan barbecue lovers out there.
This saucy vegan BBQ sandwich has all of the hearty chewiness you’re looking for in a barbecue sandwich. Plus, it is topped with a cooling dollop of vegan coleslaw to match some of that smoky sweetness with a bite of crunch & creaminess.
Vegan BBQ Sandwich with Soy Curls
Often when people are making vegan BBQ sandwiches, they turn to jackfruit for its shredded texture and piecey-ness.
I’ve had jackfruit a ton over the years, and it’s fine. For me, though, I think the look of jackfruit is often more impressive than its actual texture. I’d rather have a sandwich filling with bite, that you can really sink your teeth into, and that gets a wonderful crispiness around the edges.
Plus, jackfruit doesn’t keep me full for long. I like having something a little more protein-dense to fill out my sandwich, burrito, or entrée portion of the plate. It feels more substantive to me. Soy Curls have over 5 times the amount of protein as jackfruit.
So that’s why when I’m making a vegan BBQ sandwich, I turn to Soy Curls.
I shared this recipe for vegan BBQ Soy Curls earlier this week.
The Soy Curls are hydrated, shredded, and then cooked in the air fryer or skillet. The end result is a piece-y, sticky sandwich filling that is terrific in a bun with some vegan cole slaw.
Lately I’m all about cooking shortcuts. So for this vegan coleslaw, I used a bagged cabbage mix from Trader Joe’s. It includes purple cabbage, green cabbage, and shredded carrot.
If you prefer to shred your cabbage by hand, by all means, go for it. But you really can’t beat the convenience of pulling out a few handfuls of bagged cabbage mix, and then combining it with vegan mayonnaise & seasonings. It’s ready in no time at all.
Cabbage is sturdy enough that you can easily make this vegan coleslaw ahead of time, and store it in the refrigerator for lunch or dinner the next day. That’s very handy if you’re plotting out your meals for the week.
This vegan coleslaw includes a splash of lemon juice, vinegar, granulated garlic, and granulated onion. I love adding granulated onion & garlic to sauces because they round out the flavor with a savory bite.