A savory BBQ sauce, smothered over soy protein, topped with tangy coleslaw... it doesn't get much better than this for a meatless meal.
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!