Looking for a plant-based BBQ experience that’ll have you asking, "Wait, is this really vegan?" I present vegan BBQ soy curl "pulled pork".
Wait, soy curls? Yep, those little guys you’ve probably seen in the fancy pants food aisle and immediately overlooked.
But here’s the thing, when you soak these babies, toss them in your favorite sauce, and let them cook, they transform into meaty deliciousness.
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How And What Can I Serve These BBQ Soy Curls With
Some different ideas:
- pair with my tangy mustard bbq sauce.
- fluffy, yummy instant pot mashed tators.
- a simple stir fry of sesame green beans.
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Recipe
Quick Vegan BBQ Soy Curl Sandwiches to Tame Your Smoky Cravings
Equipment
- 1 frying pan
Ingredients
- 200 grams soy curls
- 2 cups water Just enough to cover top of soy curls to re-hydrate.
- 1 Tablespoon oil can skip if using non-stick pan
- 1 cup mustard barbecue sauce
- ¼ cup coleslaw
Instructions
- Rehydrate the soy curls in warm water for 10 minutes.200 grams soy curls
- Optionally, you can use scissors, a knife, or a food processor to "shred" the soy curls to mimic the real thing but it is not necessary. Do break up any unusually large pieces, though.
- On medium-high heat, add a bit of oil to a frying pan. If you have a good non-stick, you can skip adding oil.1 Tablespoon oil
- Strain and squeeze excess water from the soy curls and add them to the pan.
- Get a nice char on the soy curls after a few minutes, then add the mustard sauce. and lower the heat a bit. The sauce should thicken up after a bit. Once it is thickened, you can turn off the heat.200 grams soy curls, 1 cup mustard barbecue sauce
- Place onto buns, top with coleslaw and serve!¼ cup coleslaw
Notes
- Not a fan of soy curls? Replace them with your favorite protein like Jackfruit or chickpeas. The texture will be different.
- You can use store-bought sauce and coleslaw or dressing.
- Storage - In refrigerator, separate from coleslaw and buns in an airtight container for up to 6 days. Will lose flavor after 4 days so use some salt to freshen it up. I'm sure it can be frozen, try it, use within 3 months.
- Reheat - Thaw naturally if frozen, heat in microwave for 1 minute intervals or add to a frying pan with some water and heat until ready.
Nutrition
What Ingredients Do I need?
Ingredient Notes and Substitutions
Soy Curls - these are the star! If you decide you do not want to use soy curls, you can use other options. Jack fruit, and chickpeas are popular choices.
Mustard BBQ Sauce - So I am using my own sauce recipe, however, any bbq sauce you wanna use is fine.
Not pictured - Water for hydrating the soy curls. Optionally, you can also use veggie broth to add more flavor to the curls if you'd like!
Please see recipe card above for exact measurements.
How Can I Store This For Later?
- Refrigerator - Store the soy curls separate from the coleslaw and buns in an airtight container. They can last up to 6 days, but they will lose flavor. You can always add a little bit of salt if that happens.
- Freezer - While I have never frozen soy curls, I don't see why you can't. If you try it, let me know!
- Reheat - If pulling from frozen, thaw naturally and heat in the microwave at 1 minute intervals. Or in a frying pan with a little bit of water.
Step By Step Instructions
Before frying you need to add the soy curls to a bowl, and then add water just to the top of the curls and let them hydrate for 10 minutes. Then drain and squeeze excess water out.
Step One - Add oil to a pan and add the drained/squeezed soy curls and fry until they start to brown up.
Step Two - Add the mustard sauce and turn the heat down to a medium-low. Once the sauce is thickened up, you are finished.
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