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 plant-based 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 plant-based 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.
Soy Curls add protein and bite
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 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 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 eggless mayonnaise & seasonings.
It’s ready in no time at all.
Cabbage is sturdy enough that you can easily make this 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 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.
What to serve with it?
Vegan BBQ Sandwich
Vegan BBQ sandwich
- 2 sandwich buns
- Optional toppings: Slathering of vegan mayonnaise barbecue sauce, pickle slices, and/or chopped onions
- 1 batch vegan BBQ Soy Curls
To make vegan coleslaw
- Combine vegan mayonnaise, white wine vinegar, lemon juice, granulated garlic, granulated onion, and pinch of salt in bowl. Add shredded cabbage mix and thoroughly combine.
- Set aside or cover & put in the refrigerator if making the sandwiches at a later time.
To make BBQ sandwich
- Toast bun halves in a warm skillet with the cut side down. Once they are toasty brown, remove from heat and set aside.
- Now it's time to make your sandwiches. Top two of the buns with any optional toppings like vegan mayonnaise, barbecue sauce, pickle slices, or chopped onions. Add a few generous spoonfuls of vegan BBQ Soy Curls, and then a mound of coleslaw. Cover the sandwiches with the remaining buns and serve.