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GF-Vegan-BBQ

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.
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Servings: 2
Ingredients Method Video

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

Method
 

  1. Cook lentils in stock for 20 minutes
  2. 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.
  3. Meanwhile prepare mayo-free coleslaw by combining ingredients in bowl
  4. 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
  5. Serve BBQ lentils and carrots with coleslaw topping