THEE best Vegan BBQ sandwich with a mayo free easy coleslaw!
When it comes to creating the perfect vegan BBQ sandwich, the key is in the flavor-packed ingredients and the right cooking techniques. My recipe combines hearty lentils, grated carrots, savory spices, and a tangy BBQ sauce for a mouthwatering plant-based twist on the classic BBQ favorite.
To start, cook lentils in flavorful vegetable stock until tender and infused with rich taste. Then, sauté shallots, shredded carrots, and a blend of spices in avocado oil until aromatic. Add the cooked lentils to the mix and simmer until the flavors meld together beautifully.
But what’s a BBQ sandwich without a side of coleslaw? My mayo-free coleslaw recipe adds the perfect crunch and tanginess to complement the BBQ lentils. Simply toss cabbage and carrots with apple cider vinegar, Dijon mustard, salt, and avocado oil for a refreshing topping that balances out the bold flavors of the BBQ filling. Seriously give this a go TODAY! Check out my other gluten free vegan recipes here.
Vegan BBQ Sandwich
Ingredients
Lentil & Carrot BBQ
- 240ml Vegetable Stock
- 96g Brown or Green Lentils
- 1 T Avocado Oil
- 1 Shallot
- 100 g Carrot shredded
- 1 t Brown Sugar
- 1/4 t Smoked Paprika
- 1/2 t Garlic Powder
- 100 g BBQ Sauce *check below for my favourite option!
- 1 T Water
- Salt/Pepper, to taste
Mayo Free Coleslaw
- 2 cups Coleslaw Cabbage/Carrots
- 2 T Apple Cider Vinegar
- 2 T Dijon Mustard
- 1/2 t Salt
- 3-4 T Avocado Oil
Instructions
- Cook lentils in stock for 20 minutes
- In frypan, saute shallot in oil for a couple minutes and then add remainder of ingredients. Add in cooked lentils and simmer for 15 minutes.
- Meanwhile prepare mayo-free coleslaw by combining ingredients in bowl
- Optional: Run an immersion blender or transfer 3/4 of BBQ mixture to a food processor and blitz for a few pulses, just to improve texture
- Serve BBQ lentils and carrots with coleslaw topping
Video
*Vegan BBQ Sauce by Mingle is my go-to!