Vegan BBQ Pulled Pork Sandwich Recipe

Introduction

This Vegan BBQ Pulled Pork Sandwich offers all the smoky, tangy flavors of traditional pulled pork but uses soy curls for a delicious plant-based twist. Perfect for a satisfying lunch or dinner, it’s paired with crisp coleslaw and fresh toppings on toasted buns.

Ingredients

• ½ to ⅔ cup (120 to 160g) Homemade BBQ Sauce (or your favorite store-bought BBQ sauce)
• 2 cups (480 mL) water
• 2 teaspoons Better Than Bouillon “no chicken” base
• 4 ounces (114g) soy curls
• 1 tablespoon tamari or soy sauce, divided
• 2 tablespoons (16g) cornstarch
• Freshly cracked black pepper
• 2 tablespoons avocado oil (or olive oil)
• Coleslaw (see recipe below)
• 4 sturdy hamburger buns or ciabatta rolls
• Vegan butter (optional, for buns)
• 2 ripe tomatoes, sliced
• Pickles of choice (bread & butter pickles for a sweet option)

Instructions

1. Step 1: If making homemade BBQ sauce, prepare it first and allow it to cool to room temperature.
2. Step 2: Heat the water and Better Than Bouillon in a medium saucepan until just simmering, whisking to dissolve the base. Alternatively, warm in the microwave until very warm.
3. Step 3: If your soy curls have fine crumbs, strain them out. Add the soy curls to the hot broth, pushing them down to submerge fully. Remove from heat and soak for 10 minutes. Drain and let cool slightly. While soaking, prepare your coleslaw.
4. Step 4: Once cooled enough to handle, squeeze out excess liquid from the soy curls by cupping handfuls in your hands and pressing firmly over a colander until liquid slows to droplets. Repeat until most liquid is removed and set aside the soy curls.
5. Step 5: Slice thicker soy curl pieces lengthwise into approximately ¼ inch strips or roughly chop to help them crisp when cooking.
6. Step 6: In a medium bowl, toss the soy curls with ½ tablespoon tamari until coated, then add the remaining ½ tablespoon tamari and toss again. Add cornstarch and a few cracks of black pepper, tossing thoroughly to coat.
7. Step 7: Heat a large frying pan over medium heat and add 2 tablespoons oil. Once shimmering, add soy curls, stirring to coat with oil. Cook undisturbed for 2 minutes, then stir. Continue cooking, stirring every 1.5 to 2 minutes, until browned and crispy, about 10 to 12 minutes total. Lower heat to low, pour in BBQ sauce, and toss briefly (about 30 seconds) to coat without making soy curls soggy.
8. Step 8: Toast the buns: optionally spread vegan butter on bun halves and toast buttered sides in a pan or toaster until golden brown.
9. Step 9: Assemble the sandwich by placing a generous scoop of coleslaw on the bottom bun, topping with the BBQ soy curls, then adding tomato slices and pickles. Cover with the top bun and serve.

Tips & Variations

• For extra flavor, marinate the soaked soy curls in tamari for 10 minutes before tossing with cornstarch.
• Use gluten-free buns if needed to keep the sandwich allergy-friendly.
• Try smoky chipotle or spicy BBQ sauce variations for a different heat profile.
• If soy curls are unavailable, jackfruit can be a good alternative but will require different preparation.

Storage

Store any leftover BBQ soy curls and coleslaw separately in airtight containers in the refrigerator for up to 3 days. Reheat the soy curls gently in a skillet over low heat to keep them crispy. Assemble sandwiches just before serving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought BBQ sauce?

Yes, you can use your favorite store-bought BBQ sauce if you prefer. Just be sure it’s vegan and adjust the quantity to your taste.

What are soy curls and where can I buy them?

Soy curls are dried, whole soybeans that rehydrate into a chewy, meat-like texture, perfect for vegan recipes. They are available online and in many natural food stores.

Vegan BBQ Pulled Pork Sandwich Recipe

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This Vegan BBQ Pulled Pork Sandwich features tender, crispy soy curls coated in a tangy homemade BBQ sauce, layered on toasted buns with fresh coleslaw, tomato slices, and pickles. A delicious plant-based alternative that captures the smoky, savory flavors of classic pulled pork in a quick 50-minute recipe, perfect for a satisfying lunch or dinner.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

BBQ Pulled Pork

• ½ to ⅔ cup (120 to 160g) Homemade BBQ Sauce (or your favorite store-bought BBQ sauce)
• 2 cups (480 mL) water
• 2 teaspoons Better than Bouillon “no chicken” base
• 4 ounces (114g) soy curls
• 1 tablespoon tamari or soy sauce, divided
• 2 tablespoons (16g) cornstarch
• Freshly cracked black pepper, to taste
• 2 tablespoons avocado oil or olive oil

Coleslaw

• (See separate recipe card for coleslaw ingredients)

Sandwich Assembly

• 4 sturdy hamburger buns or ciabatta rolls
• Vegan butter (optional, for toasting buns)
• 2 ripe tomatoes, sliced
• Pickles of choice (bread & butter pickles recommended for sweetness)

Instructions

1. Prepare BBQ Sauce: If making homemade BBQ sauce, prepare it first and allow it to cool to room temperature before proceeding.
2. Heat Broth: In a medium saucepan, heat 2 cups water with 2 teaspoons Better Than Bouillon “no chicken” base over medium heat until it just begins to simmer, whisking to dissolve the bouillon. Alternatively, heat the mixture in the microwave until very warm.
3. Soak Soy Curls: If soy curls have fine crumbs, strain them using a fine-mesh sieve. Place the soy curls in the hot broth, ensuring they are fully submerged. Remove from heat and soak for 10 minutes. Drain in a colander and let cool slightly.
4. Squeeze Soy Curls: Once cooled, drain excess liquid by firmly squeezing handfuls of soy curls over a colander until the flow changes from steady stream to droplets. Repeat until most liquid is expelled, about a heaping ⅓ cup (90 mL).
5. Slice Soy Curls: Slice thicker soy curl pieces lengthwise into approximately ¼ inch strips or roughly chop — this promotes crispiness during cooking.
6. Season Soy Curls: In a medium bowl, combine soy curls with ½ tablespoon tamari and toss with your hands to coat evenly. Add the remaining ½ tablespoon tamari, toss again, then add cornstarch and freshly cracked black pepper. Toss well again to coat all pieces.
7. Cook Soy Curls: Heat a large frying pan over medium heat with 2 tablespoons avocado oil for 2 minutes until shimmering. Add the soy curls and stir to coat in oil. Let cook undisturbed for 2 minutes, then toss. Stir every 90 seconds to 2 minutes, cooking until browned and crisp, about 10 to 12 minutes total. Lower heat to low and pour in the BBQ sauce, tossing for 30 seconds to coat without making the soy curls soggy.
8. Toast Buns: Optionally, spread vegan butter on the buns and toast buttered side down in a frying pan until golden brown, or toast them in a toaster or toaster oven.
9. Assemble Sandwiches: Layer a generous scoop of coleslaw on the bottom half of each bun, top with the BBQ soy curls, add a tomato slice and several pickle slices, then cover with the top bun. Serve immediately.

Notes

• Note 1: You can use your favorite store-bought BBQ sauce or make a quick homemade version to tailor the flavor.
• Note 2: Better Than Bouillon “no chicken” adds umami depth; vegetable broth can be used as a substitute but may alter flavor slightly.
• Note 3: Adding tamari in two stages ensures deeper flavor penetration and balanced seasoning.
• Note 4: Using a large frying pan allows even cooking and proper browning of soy curls for the best texture.
• For the coleslaw recipe, refer to the separate coleslaw recipe card provided in the original article or use your preferred vegan coleslaw.

Keywords: Vegan BBQ Pulled Pork Sandwich, soy curls recipe, plant-based pulled pork, vegan sandwich, BBQ vegan, vegetarian BBQ, vegan comfort food