Saucy, sticky, meaty, and chewy, this vegan pulled pork with BBQ sauce will give meat a run for its cash.
I do know, I do know–we vegans love to speak about meat substitutes tasting “precisely like meat.” However I’ve a nonvegan associate to maintain me sincere–and this vegan pulled pork has him fooled. Each. Single. Time.
The soy curls tackle a crisp-chewy texture in the course of the pan-fry, then get tossed with my selfmade BBQ sauce till they’re a sweetly smoky pile of savory shreds with a touch of zingy spice.
Attempt them first on this quintessential summer season sandwich, with a creamy slaw and juicy heirloom tomatoes, after which strive them in any meal that might use a saucy, meaty improve!
Desk of Contents:
1. Ingredient notes
2. Step-by-step directions
3. Ideas for making this recipe
4. Incessantly Requested Questions
5. Recipe card with notes
Vegans can get down with BBQ
I wasn’t certain if I’d have time to share this recipe this summer season, however after I packed leftover sandwiches for my buddy Sarah, she texted me, and I quote, “Yooo that was every little thing. I didn’t absolutely notice that it was summer season till this sandwich. The textures! The sauces! The spice! The bun! Perfection.”
And that textual content was sufficient to persuade me, okay, everybody deserves to have this magical concoction earlier than summer season ends.
After all you may eat this saucy savory stuff year-round, however the mixture of sticky BBQ-coated “meat,” heirloom tomatoes, and coleslaw piled on a bun = peak summer season vibes.
And, as soon as once more, I’m out right here singing the praises of soy curls (flashback to my Final Vegan Tacos!) as a result of they make this pulled pork different so convincingly meaty, I genuinely don’t assume the typical individual would know they’re not consuming meat. Max definitely has an “I can’t consider this isn’t meat” second each time!
Ingredient notes
Soy curls
Or as I prefer to name them: Horny Protein Swoops.
Soy curls are produced by Butler Meals and produced from a single ingredient: non-GMO complete soybeans. They arrive dehydrated (assume: extremely nutritious area meals) so that they want rehydrating, ideally with a flavor-powerhouse or two (extra on that under!).
So, why soy curls? So glad you requested: I’ve tried making pulled pork with jackfruit in addition to mushrooms, and so they’re each good, nice even. However in terms of reaching a reasonable meaty texture, the soy curls blow the competitors out of the water.
Soy curls have a naturally chewy, meat-adjacent texture and while you (1) slice them thinly and (2) pan fry them till crisp, they assume the shredded texture of pulled pork!
Bonus? They’re additionally greater in protein than variations made with jackfruit or mushrooms 💪
Higher Than Bouillon No Rooster Base
On the subject of lending critically meaty taste to the soy curls, we’re not pulling our punches: we add Higher Than Bouillon No Rooster Base to the water that rehydrates the curls, which infuses them with a savory depth of taste proper out of the gate.
Substitute: You should use vegetable broth as an alternative (although you’ll forfeit a few of that umami-heavy taste).
Ideas for getting: My native Complete Meals sells it, however you’ll find it on Amazon. Another model like this one may also work (affiliate hyperlinks).
Tamari (or soy sauce)
Time for part 2 of savory, meaty taste layering! After being rehydrated and squeezed of extra liquid, the curls get tossed in tamari for an umami increase.
Tamari is just like soy sauce so you should use both throughout this step. If gluten free, use tamari or GF soy sauce.
Cornstarch
AKA, the hardworking hero of so many batters (see my fried tofu recipe)–and it doesn’t disappoint right here. A sprinkle of cornstarch is all of the soy curls have to prep them to get crispy in the course of the pan-fry.
Substitute: If wanted, you should use arrowroot powder. It is going to make the soy curls stick collectively, so to keep away from gumminess, use a skinny spatula to separate the items as finest you may earlier than they’re executed pan frying.
A really epic BBQ sauce
As soon as the soy curls are pan-fried till crisp-chewy, they’re coated in my ridiculously good candy, tangy, barely spicy barbecue sauce.
Creating this recipe was a labor of affection–I tinkered with it for weeks, tasting numerous store-bought BBQ sauces till mine tasted nearly as good as one of the best within the bunch.
Substitute: After all, when you want a shortcut, be at liberty to make use of your favourite store-bought barbecue sauce!
Substances for Coleslaw
Whereas the soy curls soak and funky down, whip up the coleslaw.
You’ll be able to prep the greens and dressing forward of time and retailer them individually within the fridge for a number of days. Merely gown the veggies earlier than serving.
Step-by-step directions
Mix the water and Higher Than Bouillon in a saucepan. As soon as barely simmering, take off the warmth and add the soy curls. Soak for 10 minutes off the warmth.
Drain the soy curls, then switch to a plate to barely cool.
When cool sufficient to deal with, squeeze out the liquid from the soy curls, one handful at a time.
Slice thicker items lengthwise, about ~¼ inch thick (or simply roughly chop).
Add the tamari to the soy curls ½ tbsp at a time, tossing between additions, then sprinkle with cornstarch and cracked black pepper till all curls are battered.
Warmth the oil in a big frying pan over medium warmth. Add the soy curls and prepare dinner for 10-12 minutes, stirring each 2 minutes, till browned and crisp.
Scale back the warmth to low and pour within the BBQ sauce. Toss the soy curls for 30 seconds till well-coated and saucy, then take away from the warmth.
Ideas for making this recipe
Squeeze out the soy curls–such as you imply it
After the soy curls have been rehydrated, drain them, after which squeeze out the additional liquid–with oomph. The extra liquid you may extract from the soy curls, the higher they are going to crisp in the course of the fateful pan-fry, and the extra satisfying the ensuing texture will likely be.
Precisely how a lot liquid do you have to squeeze out? After I rehydrate 4 oz (114g) of soy curls, I usually squeeze a heaping ⅓ cup (90 mL) of liquid!
Slice the thicker items
After you’ve wrung out the surplus liquid, slice any thicker soy curls lengthwise so that they’re thinner (~¼ inch thick). Or you may strive tearing them aside along with your palms, however slicing is simpler in my expertise.
Thinly slicing the soy curls helps them approximate the texture of pulled or shredded meat–and the thinner items of soy curls will crisp up higher, providing you with a refined crispness even after the soy curls are doused in BBQ sauce.
Want a shortcut?
Bookmark the selfmade BBQ sauce recipe for one more day (belief me, you’ll wish to come again to it) and use your favourite store-bought BBQ sauce.
The world is your soy-ster
(…I’m so sorry.) For those who’re something like me, when you do that vegan BBQ pulled pork in a sandwich, you’ll be itching for brand spanking new methods to serve it. The nice information is it’s as versatile as it’s scrumptious!
Listed below are some tasty concepts to make use of these BBQ soy curls.
- Make it a wrap: Load up your favourite wrap with BBQ soy curls, ranch dressing or Caesar dressing (very first recipe, p. 155, in my e-book Large Vegan Taste), shredded lettuce or coleslaw, and halved cherry tomatoes.
- Bowl model: Prime quinoa, farro, or brown rice with the vegan pulled pork, diced avocado, shredded purple cabbage and carrots, corn, and a drizzle of ranch or Caesar dressing.
- Leveled-up salad recreation: Begin with romaine and butter lettuce, then make it enjoyable with croutons (p. 229 in Large Vegan Taste) or crushed tortilla chips, charred corn, BBQ soy curls, and cherry tomatoes.
- Straight-up BBQ plate: Pile the BBQ soy curls subsequent to roasted potatoes or potato salad, inexperienced beans, and corn on the cob.
- Breakfast of champions: Combine the vegan pulled pork with potatoes or candy potatoes, onions, and peppers for a killer breakfast hash.
- Loaded potatoes: Stuff the pulled pork right into a candy potato and high with vegan bitter cream, chopped tomatoes, and sliced scallions.
Incessantly Requested Questions
Soy curls are produced from just one ingredient: licensed non-GMO complete soybeans. The Butler Meals web site explains how they’re made right here, however in brief: soybeans are soaked in spring water, cooked, after which dried at a low temperature. They arrive dehydrated and so they’re extremely versatile, adopting the flavors of no matter they’re cooked with!
Received leftovers? Fortunate you! Try a number of the concepts I listed right here or, actually, simply snack on them by the handful.
This recipe is constructed round soy curls due to their unequalled skill to undertake the feel of pulled pork, so subbing these out modifications the character of this recipe.
That being mentioned, when you don’t have entry to soy curls however have BBQ on the mind, I’d advocate testing my recipe for BBQ tempeh or my BBQ grilled tofu recipe (detailed within the “Concepts for utilizing BBQ sauce” part of my weblog publish on vegan BBQ sauce).
For those who’re making my BBQ sauce, make the next tweaks:
• Use tamari as an alternative of soy sauce
• Omit the Worcestershire sauce (most vegan Worcestershire sauces include wheat) OR
• Make my vegan, gluten-free Worcestershire sauce as described right here OR
• Discover a vegan and gluten-free choice like this one (affiliate hyperlink)
Alternatively, purchase an authorized gluten-free BBQ sauce!
As for the buns within the sandwich, use gluten-free burger buns or sandwich rolls when you’ve got them. Or use the vegan “pulled pork” in a rice bowl, grain bowl, gluten-free wrap, and so forth.
If this vegan BBQ pulled pork has you saying “Yooo that was every little thing” a la my buddy Sarah, go away a ranking and evaluation under! It makes my day to listen to from you all 🥰
Large Vegan Taste
Methods and 150 recipes to grasp vegan cooking.
Vegan BBQ Pulled Pork Sandwich
This vegan BBQ pulled pork delivers the smoky, sticky sauciness of traditional BBQ, however it’s the distinctly meaty texture that places it in a league all its personal. Powered by chewy, umami, pan-fried soy curls tossed in a sweet-tangy BBQ sauce, it hits the spot any approach you serve it–however piled with slaw and juicy tomatoes on a toasted bun, it makes for an unbeatable summer season sandwich.
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If making Do-it-yourself BBQ sauce, make that first so it could cool to room temp.
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Warmth the water and Higher Than Bouillon in a medium saucepan till barely simmering, whisking to dissolve the BTB. Or, warmth within the microwave till very heat.
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If there are quite a lot of effective soy curls crumbs, pressure in a fine-mesh sieve, then measure them out. Add the soy curls to the new broth and push right down to submerge. Take away the pan from the burner. Soak for 10 minutes. Drain in a colander and let cool off a bit.a. Whereas the soy curls soak and funky down, make the Coleslaw.
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As soon as the soy curls aren’t tremendous sizzling, squeeze out the liquid: Positioned over the colander, take one handful of soy curls, cupping them between each palms, give one agency and lengthy squeeze till the broth goes from a gradual stream to droplets. Set soy curls apart on a reducing board and repeat. You must have squeezed out a good quantity of liquid (~ heaping ⅓ cup or 90 mL).
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Slice the thicker soy curl items lengthwise so that they’re ~ ¼” extensive (or simply roughly chop)—this helps the soy curls crisp up extra.
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To the soy curls within the bowl, add ½ tablespoon of tamari, then toss along with your palms to coat (see Word 3). Add the remaining ½ tablespoon tamari and toss once more. Then, add the cornstarch and several other cracks of pepper and toss once more to coat.
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Cook dinner the soy curls: Warmth a big frying pan (see Word 4) over medium warmth with 2 tablespoons of oil for two minutes. As soon as shimmering, add the soy curls and stir to coat within the oil. Cook dinner undisturbed for two minutes, then toss. Stir solely each 90 seconds to 2 minutes, till browned and crisp on the surface, for a complete of 10 to 12 minutes.a. Scale back the warmth to low. Pour within the BBQ Sauce and toss with a silicone spatula to coat the soy curls within the sauce, cooking for simply 30 seconds to forestall the soy curls from turning soggy.
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Toast the burger buns: If desired, unfold a pat of butter on every set of buns, then toast, buttered facet down, in a frying pan till golden brown (or toast in a toaster oven or toaster).
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Assemble: Scoop a beneficiant quantity of Coleslaw onto every backside bun, then high with vegan BBQ “pulled pork” adopted by a tomato slice and some pickle slices. Prime with the remaining bun.
- For those who want a much less saucy consistency, use ½ cup (120g) BBQ sauce.
- If not utilizing Higher than Bouillon, substitute it and the water with 2 cups (480 mL) good-quality veg broth.
- If you’re delicate to salt, use simply ½ tablespoon of tamari right here.
- If utilizing a stainless-steel pan, you should definitely correctly preheat it: preheat over medium warmth for a number of minutes till a drop of water beads up and glides throughout the floor, then add the oil. Cook dinner soy curls for 9 to 10 minutes.
Large Vegan Taste
Methods and 150 recipes to grasp vegan cooking.
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Use a mandoline or a pointy knife to thinly slice the cabbage. For a really effective grate, use the massive holes on a field grater. Use a field grater on the carrots, or use store-bought shredded carrots.
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In a big bowl, whisk collectively the mayo, mustard, vinegar, lemon juice, onion powder, celery seeds, and maple syrup. Season to style with salt and pepper as wanted.
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Add the cabbage, carrots, jalapeno and parsley if utilizing. Toss to mix. Style, including extra mayo for richness, extra lemon juice or vinegar for tang, and salt/pepper to style.
- For a faster model, use an 8 to 10 oz (225 to 285g) bag of premixed coleslaw as an alternative of shredding the cabbage and carrots your self.
