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Vegan BBQ Sandwich with Soy Curls and Coleslaw

As the summer sun beckons, outdoor gatherings and barbecues become a delightful ritual. However, you don’t have to miss out on beloved barbecue flavours if you’re following a vegan diet. Enter the Vegan BBQ Sandwich with Soy Curls and Coleslaw – a mouth-watering dish that not only delivers on taste but also satisfies a wide range of dietary preferences. In this article, we’ll discuss how to create this delicious sandwich that’s perfect for your next picnic or backyard get-together.

Understanding Soy Curls

Soy curls are a fantastic meat alternative made from whole soybeans. Unlike processed soy products, soy curls are minimally processed, retaining their nutrients and flavour. They have a wonderful texture that mimics shredded meat, making them an ideal choice for a BBQ sandwich. Rich in protein and fibre, soy curls are also versatile and can absorb the flavours of the spices and sauces they are cooked with.

Ingredients

For the BBQ Soy Curls:

• 2 cups soy curls
• 1 cup vegetable broth
• 1 cup BBQ sauce (choose your favourite brand or homemade)
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper, to taste

For the Coleslaw:

• 2 cups green cabbage, finely shredded
• 1 cup carrots, grated
• 1 cup red cabbage, finely shredded (optional for colour)
• ½ cup vegan mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup (or agave syrup)
• Salt and pepper, to taste

For the Sandwiches:

• 4 large bread rolls or burger buns
• Pickles (optional, for garnish)
• Fresh coriander or parsley (optional, for garnish)

Method

1. Prepare the Soy Curls:

   • Start by rehydrating the soy curls. In a medium bowl, mix the soy curls with the vegetable broth and allow them to soak for about 10–15 minutes. The soy curls will absorb the broth and become tender.
   • Once rehydrated, drain any excess liquid and pat the soy curls dry with a kitchen towel.
   • In a large frying pan, heat the olive oil over medium heat. Add the soy curls and sauté for a few minutes until they start to brown.
   • Stir in the BBQ sauce, smoked paprika, garlic powder, salt, and pepper. Allow the mixture to simmer for about 5–7 minutes, ensuring that the soy curls are thoroughly coated and heated through.

2. Make the Coleslaw:

   • In a large bowl, combine the shredded green cabbage, grated carrots, and red cabbage (if using).
   • In a separate small bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper until smooth.
   • Pour the dressing over the cabbage mixture and toss until the vegetables are evenly coated. Adjust seasoning to taste, and let it sit for about 10 minutes to allow the flavours to meld.

3. Assemble the Sandwiches:

   • Lightly toast the bread rolls or buns on a grill or in the oven until golden brown.
   • Spoon a generous amount of BBQ soy curls onto the bottom half of each roll.
   • Top with a heaping spoonful of the creamy coleslaw.
   • Add pickles and fresh herbs if desired, then place the top half of the bread roll on the sandwich.
4. Serve:
   • Cut the sandwiches in half, and serve them warm with extra BBQ sauce on the side for dipping. Pair with some corn on the cob or a fresh salad for a complete meal.

Conclusion

This Vegan BBQ Sandwich with Soy Curls and Coleslaw is a flavourful and satisfying dish that everyone can enjoy, whether they follow a vegan diet or simply want to explore plant-based options. With its smoky, BBQ-rich profile complemented by the crunch of fresh coleslaw, it’s sure to be a hit at any summer gathering. So, fire up the grill, gather your friends, and let the good times roll with this delicious vegan treat!