Vegan BBQ Sandwich
Indulge in the ultimate plant-based BBQ experience with this mouthwatering vegan 'pulled pork' BBQ sandwich recipe with mayo-free coleslaw for the perfect crunch.
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
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