A plant-based twist on the classic barbecue favorite, mimicking texture, look, and smoky-sweet flavor!
Vegetarian BBQ Pulled Pork Recipe
My church has themed potlucks once a month. One of the recent themes was soup, sandwiches, and salad. A friend of mine brought these very Vegetarian BBQ Pulled Pork Sandwiches, the actual ones pictured!
After hearing others that I was eating with rave about them, I went up to grab one to try it and she offered to send the last few home with me! I am so grateful she did that, because now I can pass this recipe along to you! She found it over at Rainbow Plant Life!
I love that this blog has become a community of contributors!
If you love vegetarian versions of classic favorites, then I think you’ll like Vegetarian Chicken Caesar Wraps, Vegetarian BLT, Vegetarian Hot Beef Sandwiches, or Homemade Vegetarian Corn Dogs, too!
What You’ll Need:
- 2 cups Water
- 2 tsp Better Than Bouillon ‘No Chicken’ Base
- 4 oz Soy Curls
- 1 tbsp Tamari
- 2 tbsp Cornstarch
- 2 tbsp Olive Oil
- 1/2 cup BBQ Sauce
- 1 bag Coleslaw Mix
How to Make Vegetarian BBQ Pulled Pork Sandwich
- Heat 2 cups water and 2 tsp Better Than Bouillon ‘No Chicken’ base in a medium sauce pan until barely simmering, whisking together.
- Add 4 oz soy curls to the broth and push down to submerge.
- Remove from the stove top and let soak for 10 minutes. Drain and let cool off a little.
- Once slightly cooled, squeeze out the liquid.
- Set on a cutting board and cut the thicker soy curls so they are smaller.
- Transfer them to a bowl, and add 1/2 tbsp tamari and toss with your hands. Add another 1/2 tbsp tamari and toss with your hands again.
- Then add 2 tbsp cornstarch and toss until covered.
- Add 2 tbsp olive oil to a large frying pan over medium heat. Once hot, add the soy curls and stir to coat in the oil. Cook for 2 minutes, then toss. Continue to toss every 1-2 minutes until brown and crisp. This should take about 10-12 minutes.
- Reduce the heat to low and pour in 1/2 cup BBQ sauce. Cook for 30 seconds and remove from heat.
- Add additional BBQ sauce if desired.
- Assemble into sandwiches using your choice of bread, starting with a layer of coleslaw, then top with soy curls.
More Sandwiches & Wraps:
- Best Cheese Sandwich
- Homemade Uncrustables
- Broccoli Salad Wrap
- Vegetarian Chicken Caesar Wrap
- Veggie Pizza Wrap
- Vegetarian BLT
- Big Frank Sandwich Spread
- Egg Salad Sandwich
- Vegetarian Hot Beef Sandwich
- Chickpea Mock Tuna
- Vegetarian Walnut Burger
- Choplet Burger
- Vegetarian Roast Beef Sandwich
- Vegetarian Reuben Sandwich
- Vegetarian Sloppy Joes
- Black Bean Burgers
- BBQ Veggie Burger
Vegetarian BBQ Pulled Pork Sandwich
Vegetarian BBQ Pulled Pork Sandwich, a plant-based twist on the classic barbecue favorite, mimicking texture, look, and smoky-sweet flavor!
Ingredients
- 2 cups Water
- 2 tsp Better Than Bouillon 'No Chicken' Base
- 4 oz Soy Curls
- 1 tbsp Tamari
- 2 tbsp Cornstarch
- 2 tbsp Olive Oil
- 1/2 cup BBQ Sauce
- 1 bag Coleslaw Mix
Instructions
- Heat water and bouillon in a medium sauce pan until barely simmering, whisking together.
- Add soy curls to the broth and push down to submerge.
- Remove from the stove top and let soak for 10 minutes. Drain and let cool off a little.
- Once slightly cooled, squeeze out the liquid.
- Set on a cutting board and cut the thicker soy curls so they are smaller.
- Transfer them to a bowl, add 1/2 tbsp tamari and toss with your hands. Add another 1/2 tbsp tamari and toss with your hands again.
- Then add cornstarch and toss until covered.
- Add oil to a large frying pan over medium heat. Once hot, add the soy curls and stir to coat in the oil. Cook for 2 minutes, then toss. Continue to toss every 1-2 minutes until brown and crisp. This should take about 10-12 minutes.
- Reduce the heat to low and pour in BBQ sauce. Cook for 30 seconds and remove from heat.
- Add additional BBQ sauce if desired.
- Assemble into sandwiches using your choice of bread, starting with a layer of coleslaw, then top with soy curls.
