Vegan BBQ Sandwich
These hearty BBQ sandwiches are filled with saucy shredded Soy Curls that have been cooked in an air fryer or skillet. They are then topped with a mound of cool & crunchy cole slaw.
Servings: 2 people
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 or in the air fryer. (If you're cooking the vegan pulled pork in the air fryer, just put the buns into the basket during the last couple of minutes.) 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 barbecue sauce, eggless mayo, vegan ranch dressing, pickle slices, and/or chopped onions. Add a few generous spoonfuls of vegan pulled pork, and then a mound of coleslaw. Cover the sandwiches with the remaining buns and serve.
If you'd prefer to make a double batch of the coleslaw, follow the directions in this vegan coleslaw recipe.
Calories: 279kcal | Carbohydrates: 36g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 531mg | Potassium: 198mg | Fiber: 4g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 12.8mg | Calcium: 68mg | Iron: 4.2mg