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. If you like, finish with optional toppings like mustard, pickle slices, non-dairy ranch, and/or chopped onions.
Servings: 2 people
Calories: 279kcal
Ingredients
Vegan coleslaw topping
- 1 Tablespoon vegan mayonnaise plus more for topping sandwich if you like
- ¼ teaspoon white wine vinegar
- ¼ teaspoon lemon juice
- ⅛ teaspoon granulated garlic
- ⅛ teaspoon granulated onion
- Pinch of salt
- 1 cup shredded cabbage mix
BBQ Soy Curls sandwich
- 1 cup warm water
- 1 teaspoon vegetarian Better Than Bouillon no chicken base
- 1 cup Soy Curls
- ¼ cup BBQ sauce plus more for drizzling on sandwich
- 1 teaspoon avocado oil divided (Only if cooking in skillet)
- 2 sandwich buns
Instructions
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 Soy Curls sandwich
- Soak Soy Curls in water water & bouillon in a bowl for 10 minutes. Drain them in mesh sieve, squeezing out all excess water.
- Move them to a bowl, and physically pull apart the hydrated Curls into shreds, like shredding string cheese.
- TO COOK IN AN AIR FRYER: Air fry the Soy Curls for 3 minutes at 400 degrees. Remove them from air fryer, move them back to the bowl, toss in ¼ cup of BBQ sauce, and stir them. Make sure all of the curls gets evenly coated. Return to air fryer. Air fry 5 minutes at 400 degrees, stopping twice to shake pan.
- TO COOK IN A SKILLET: Bring skillet to a medium heat with ½ teaspoon oil. Add the hydrated & squeezed Soy Curls to the pan, and fry for 3 minutes, until they are dry and slightly crisp. Remove them from skillet and move them back to the bowl. Toss them with ¼ cup of barbecue sauce, making sure each Curl gets evenly coated. Put the remaining ½ teaspoon oil in skillet, and cook the Curls for 4 minutes longer. Don't move them too much, so that they can get some nice dark marks on them.
- 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 compile your sandwiches. Top two of the buns with any optional toppings like additional 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.
Notes
If you'd prefer to make a double batch of the coleslaw, follow the directions in this vegan coleslaw recipe.
Instead of Better Than Bouillon, you can also use a pinch of a bouillon cube or replace the water with broth instead. If you don't have any of the above, plain water is fine.
These BBQ Curls get optimum crispiness & browning when not overcrowded in a skillet or air fryer. So if you want to double this recipe, you may need to cook in batches, depending on the size of your air fryer or skillet.
Nutrition
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
