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Thick and juicy barbecue pulled "pork" (soy curl) sandwiches are going to be a weeknight favorite! Stack it with tangy sauce and coleslaw for a super delicious, messy experience.
This delicious pulled soy curl sandwich is one of my favorites! It's quicker to make this vegan version, too! 20 minutes tops and dinner is ready!
The soy curls are cooked in my tangy mustard barbecue sauce and topped with my crisp and refreshing coleslaw.
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🥘Ingredients
I am using soy curls for the protein here, but you can use other options. A popular choice is usually jackfruit, but many things can be used, such as mushrooms, tofu, chickpeas and other TVP like proteins.
Feel free to use store-bought mustard BBQ or coleslaw if you wish.
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 for full amounts.
🔪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.
🍱Storage
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.
📖 Recipe
Equipment
- 1 frying pan
Ingredients
- 1 cup mustard barbecue sauce recipe
- ¼ cup coleslaw recipe
- 200 grams soy curls - rehydrated
- 1 Tablespoon oil - can skip if using non-stick
- 2 cups water - Just enough to cover top of soy curls to rehydrate.
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 recipe
- Place onto buns, top with coleslaw and serve!¼ cup coleslaw recipe
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
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