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Vegan BBQ Pulled Pork Sandwich Recipe

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★★★★★

4.5 from 77 reviews

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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/vegan-bbq-pulled-pork-sandwich-recipe/