“pulled” barbecue sandwich

This is a great recipe if you are just switching from a meat-based to a plant-based diet.

 The “pulled meat" in this sandwich are soy curls, which are made from whole soybeans.  They themselves are not very flavorful (like tofu) but they take on flavors beautifully and the texture is so meat-like that people often don't believe that they are not eating meat!

But really, can anything dripping in delicious bbq sauce ever be bad?

 

INGREDIENTS:

  • 8 oz. soy curls

  • 1 tsp. Worcestershire sauce

  • 1/2 tsp. Better than Bouillon (no chicken flavor, optional )

  • 1-2 tsp. Old Bay seasoning

  • 1/4 tsp. salt

  • 2 tsp. avocado or grape seed oil (can sub with vegetable or canola)

  • 2 slices Bread (or hamburger bun)

  • water (for soaking soy curls)

{ Barbecue Sauce }

  • 1 1/2 C. ketchup

  • 1/2 C. apple cider vinegar

  • 1-2 T. sugar (granulated)

  • 5-6 T. maple syrup ( I use "B" grade)

  • 1 T. blackstrap molasses (optional)

  • 1 1/2 tsp. garlic powder

  • 1 tsp. onion powder

  • 1/2- 1 tsp. pepper (ground)

  • 1 T. worcestershire sauce (vegan)

  • 1/2- 1tsp. liquid smoke (depending on how smokey you like- start small)

  • 1 tsp. mustard (yellow)

  • 1- 2 tsp. lemon juice (freshly squeezed)

  • 1/2 C. water

  • salt to taste

 

{ Coleslaw }

Recipe here.

  

Directions:

Prepare coleslaw according to recipe above.

  1. In a medium sauce pan, add all the ingredients to the barbecue sauce and bring the mixture to a boil.  Once the sauce has come to a bubble, set heat to low and let simmer for 20-30 minutes.  Check the sauce for seasoning and adjust if needed. I’d say that the sweetness on this sauce is mid-level (according to my palate), so my only suggestion here is depending on whether you like a really sweet sauce or more of a smoky sauce, proceed with caution with the sweetener…you can always add more if you like it really really sweet.

  2. Soy curls come dehydrated in the package but are easily re-hydrated by soaking in warm water for 10 minutes.  I add Worcestershire sauce and bouillon paste to the water to let them marinate.

  3. After 10 minutes, drain the curls and pat dry a bit.  In a large frying pan, add 2 teaspoons of oil and let warm on medium-high heat.  

  4. When pan is hot, add the curls and old bay seasoning and stir fry until they turn slightly golden brown.  If your curls are sticking to the pan, either add more oil or (what I do is) just add some water to get them unstuck.

  5.  If you have added water, let it evaporate. Turn down the heat to low and add most of the pot of barbecue sauce to the soy curls (save a bit to add to the top of sandwiches).  Let the curls cook together with the sauce for about 5 minutes, making sure the barbecue sauce doesn’t burn. Remove from heat.

  6. Whether I'm using bread or a bun, I like it toasted, but you know, you do you boo.  

  7. Add your barbecue curls, a little more sauce, and coleslaw. If you’re feeling especially saucy, add some dill pickles or pickled onions.  

If you can’t find soy curls, you can always substitute with mushroom, jackfruit or vegan chick’n.