Ok, so something weird happened in the kitchen, and the result is these bbq pulled sandwiches. I have no idea what to say other than yum and more please! :pAnd just to remind you, you can download the free e-book by clicking the pic below! 😀
I’ve been wanting to make “pulled” bbq sandwiches for a while now – I keep on getting tempted by bloggers posting pulled bbq jackfruit deliciousness and other variations, but since we don’t have that level of fancy in Pretoria I’ve kept it veggie-ful and simple, as always. With a few tweaks and some fun ingredients the most basic combination can be filling, slightly crunchy, and lush. Man-thing must’ve read my mind since he bought bbq sauce last week. I had planned on making a plum-based bbq sauce from scratch but long weekends dotted with public holidays really make me lazy, and hence the glee at store-bought but vegan goodness. I don’t usually use storebought sauces, other than salsa, so this is definitely on my treat list.
Ingredients (serves 2):
- 1 cups julienne sliced carrots
- 2 cups thinly sliced red cabbage
- 3 TBSP sauerkraut
- 2 TBSP red onion marmalade
- 1/3 cup vegan store-bought bbq sauce (vegan + gluten-free)
- 2 tsp smoked paprika
- 2 tsp garlic flakes
- 2 tsp fennel powder
- 2 tsp coriander
- 2 TBSP lemon juice
- 2 tsp psyllium husk
- To serve: buns and hummus with greens
- Steam the cabbage and carrots for 3 minutes.
- Meanwhile, water sauté the garlic flakes, then mix your steamed veggies, bbq sauce, saukerkraut and spices together with the lemon juice and let it simmer over medium-low heat for 6 minutes, stirring occasionally.
- Stir in the psyllium husk and red onion marmalade and simmer further for another 4 or so minutes until the sauce and mixture thickens.
- Serve in a hummus-lined bun with greens of choice.
- If you have vegan cheeze to grate + melt go wild!
The sauerkraut is actually my favourite part of this whole shindig, since I have a huge tub of it in the fridge and rarely does it get to be useful in my dishes. It adds that lovely salty and stringy quality that helps bind the mixture together and is softened by the bbq sauce and lemon juice, AKA delicious. This would make a pretty awesome filling for a lettuce or GF wrap, or even baked in a stromboli (I’ve been to way too many pizza places of late, so that dish is seared in my brain!). You can also dash it on top of soup or serve it as a side to some soup on crisp bread. Best of all, prep is ridiculously easy, so if you have spare veggies lying around it takes no time at all to make a meal out of scraps. 🙂Scraps is where we’re at at the moment, or at least where we should be if I can get my food shopping addiction under control. We sponsored our foster kittens back to health and now have our own two sick kitties to look after at home. I volunteered yesterday morning at the shelter to help clean up since it was a public holiday and took the kit-teens there and made up a sweet cage up front where they’ll hopefully get lots of exposure (but not the bad, windy winter kind!) and (fingers crossed) a home or two. In the meantime, our kitties are pretty miserable but spend most of their time sleeping, so the long weekend has been grand for taking naps with them and watching series in bed with them snuggled against us 😀