Hearty enough for an Oregon lumberjack. About $4.50 per serving
You get to make your own BBQ sauce too!
These pub buns are the best. Local is just the first reason why.
My favorite recipe for a vegan BBQ sauce originally came from The Veganomicon, which is still the basis of my own recipe. Then after enjoying a scrumptious vegan BBQ plate at Blossoming Lotus, I stole their idea of adding apples to the coleslaw. And after stuffing my face at Home Grown Smoker, I switched from using seitan to soy curls. I still can’t get my soy curls to be as full and lucious as theirs, (I’m sure they have access to restuarant-quality curls.) But I’ve got my own strategy. Seitan is still a great option, so I’ve included it here for you!
You can even use canned jackfruit as a different shredded-style “meat” option, as I learned from Luminous Vegans. I will definitely try that next time.
Prepare to get your face messy after inhaling this creation. Have napkins standing by.
Another option: instead of the cabbage/apple slaw, fill with my collard slaw! You won’t know the difference and you’ll reap the nutritional benefits of raw collards.
Makes about 3-4 servings
- 1 cup shredded cabbage
- 1/2 cup shredded carrot
- 1/2 red apple, shredded in food processor or with vegetable peeler
- 1/3 cup white vinegar
- 1/4 cup of soymilk
- lemon juice from half a lemon
- 1 tsp mustard powder
- 1 tsp sugar
- dash or two of dried dill
- salt/pepper to taste
Directions: Whisk everything from the vinegar down in a small bowl, then pour over the shreds and mix. Let sit while you prepare everything else. Adjust to taste.
Homemade BBQ Sauce:
- olive oil
- 3 cloves garlic – smashed
- 1 medium yellow onion, roughly cut
- 28 oz can of crushed tomato
- 1/3 cup white vinegar
- 1/3 cup balsamic vinegar
- 1/3 cup molasses
- 1/4 tsp salt
- 1 dash – 1/4 tsp red pepper flakes (1/4 tsp makes it pretty spicy)
- 2 Tbs sugar
- 1 Tbs dijon mustard
- 2 tsp liquid smoke
- generous dash of vegan worchestershire (optional)
- Sautee onion and garlic in pan with generous splash of olive oil on medium until the onions are soft.
- Add everything else except the mustard, liquid smoke and worchestershire. Turn heat to medium low.
- Simmer for 30 minutes uncovered. Prepare “meat” while waiting.
- After “meat” is ready, add the liquid smoke, mustard and worchestershire to the sauce. Add more balsamic vinegar if you require more tang.
- Remove sauce from heat and blend in a food processor. (If you want to use a blender, you can, but you have to wait until the sauce is cooled. Hot sauce CAN go in the processor, but not in a blender. See: Mt.Vesuvius.)
Choose and Prepare 2.5 cups of your “meat”
If using Soy Curls: Pour hot water over them to hydrate. Once they’ve absorbed the water, drain and press to remove excess water and lightly brown in a pan with a sprinkling of salt. This way they will be both plump and dry. Once browned a bit, mix into hot BBQ sauce until curls have slightly absorbed the sauce.
If using Seitan: Cut into long strips and lightly brown in a pan. Cover with BBQ sauce in an oven safe dish and bake until the sauce sticks to the strips. Add more sauce when adding to sandwich for more moisture.
Assemble sandwiches: spread veganaise on both sides, slather some BBQ sauce, then fill with coleslaw and sauce-covered”meat”.