I’ve got vegan comfort food at its best! Pulled pork is a crowd favorite, so I knew I had to master a pulled no-pork sandwich. A savory BBQ sauce, tangy coleslaw, and freshly toasted buns… it doesn’t get much better than this for a meatless meal. You might have to whip up a double recipe incase people come back for seconds. This is a great option for a weekend getaway or BBQ party!
Thanks to TVP (textured vegetable protein), I think I nailed this recipe! This is a great way to get used to cooking with vegan alternatives like TVP or soy curls. Your friends won’t even know this pulled no-pork sandwich is meatless! Fool them a second time by making mock pork with mushrooms and artichokes instead.
pulled no-pork sandwiches
A savory BBQ sauce, smothered over soy protein, topped with tangy coleslaw… it doesn’t get much better than this for a meatless meal.
- 4 C TVP pieces or soy curls
- 5 C water
- 1/4 C apple cider vinegar
- 1 lemon, juiced
- 1/4 tsp cayenne powder
- 2 tbsp vegetable oil, for cooking
- 2 small cans tomato paste
- 2 C water
- 1 C brown sugar
- 2 tbsp molasses
- 2 tsp dry mustard
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1 tsp sea salt
- 4 C bagged coleslaw mix
- 2/3 C vegan mayonnaise
- 1/2 a lemon, juiced
- 1 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp white pepper
- ground black pepper, to taste
- The best brand of dried soy curls to use are from Butler Foods. They’re available in select places in Canada and the U.S. and can be ordered online as well. Use 1 whole bag of those, or you can find dried TVP pieces in most health food stores. 4 cups is approximately a standard size bag of pieces. You’ll have enough sauce for this amount. Soak the soy pieces in a large bowl with the water, apple cider vinegar, lemon, and cayenne mixture for 1 hour in the fridge. Meanwhile, make your bbq sauce.
In a medium sauce pan, whisk all the bbq sauce ingredients together over medium to high heat and bring to a low boil. Then turn down to medium low heat and let simmer for 45 minutes.
For the coleslaw, whisk together vegan mayonnaise, lemon juice, garlic powder, sea salt and white pepper in a bowl. Toss in coleslaw mix and combine until it’s coated with dressing. Feel free to use your own mixture of cabbage and carrots, but buying the bag is so much easier! Top with some more ground black pepper if you like, and refrigerate until you’re ready to assemble the sandwiches.
To finish the no-pork, drain the soy pieces of the water vinegar mixture. Don’t rinse them!
Heat a cast iron skillet or non-stick pan over medium with 2 tablespoons of vegetable oil. Toss in the soy pieces and fry for 5 to 6 minutes to get out the excess water. Once most of the water is gone, add 3 cups of bbq sauce and cook for about 10 minutes. Add 1 more cup of bbq sauce and cook for another 10 minutes to get the pieces to brown up and caramelize a bit. Then add remainder of the sauce to the mixture, toss around, and remove from heat.
To assemble the no-pork sandwiches, lightly toast your buns and spread the inside surfaces with a little bit of vegan butter. Spoon the no-pork filling on the bottom bun, top with coleslaw, then the top bun, and serve with pickles, fries or whatever you like on the side!