Burgers And Sliders

Vegan BBQ Pulled “Meat” Sub

Traditionally, “pulled” sandwiches are referred to meats usually chicken and pork. But have you ever tried making a Vegan or a Vegetarian version? Well, I decided to make your lives easier. After a few attempts I narrowed down to this BBQ sauce of mine which has been tested by meat lovers and is a hit. So this sauce recipe is definitely a keeper. ^_^ 

Without further ado, I present my BBQ “meat”, completely vegan
soya sub. 🙂 You seriously gotta try this. It takes quite some time to prepare, well mostly to marinate but trust me, it is worth all the wait and love you have spent on it. 🙂 


Ingredients: (Serves 4 people)
For Pulled “Meat”: (Makes enough for the baguette length suggested)
  • Large soya chunks- 100 grams (Do not use the mini ones as they do not produce the “Pulled” effect)
  • Onion- 2 medium sized; sliced
  • Cumin seeds- 2 teaspoons
  • Cinnamon- 1 small stick
  • Black peppercorns- 1 teaspoon
  • Chilli powder- 1 to 1 ½ teaspoons depending on your preference
  • Garlic- 5-6 cloves; chopped
  • Dijon mustard- ½ teaspoon
  • Soy sauce- ½ teaspoon
  • Spicy ketchup- ¼ cup (If it is not available you can use regular ketchup and a tablespoon of tabasco or hot sauce)
  • Olive oil- 1 tablespoon
  • Salt and pepper- to taste
For BBQ sauce:
  • Tomato ketchup- 2 cups
  • Olive oil- 1 teaspoon
  • Garlic- 3 cloves; finely chopped
  • Onion- 1 small; finely chopped
  • Dijon mustard or English mustard- 1 tablespoon (Do not use any coarse mustard pastes as it doesn’t go well with the dish)
  • Brown sugar- 2 teaspoons
  • Regular granulated white sugar- 1 teaspoon
  • Worcestershire sauce- 2 teaspoon
  • Chilli powder or paprika- 1 teaspoon
  • Salt and pepper- to taste
  • Water- 2 tablespoons
To serve:
  • Baguette- 1 (12 inch)
  • Olive oil- enough to brush on the baguette
  • Lime wedges
  • Coleslaw- the dressing made with Vegan Mayo or vegan yogurt (soy milk yogurt) .
For Pulled “Meat” (Part 1):

Blanch soya chunks in hot water till it is cooked ¾ but is not raw. Drain immediately and squeeze out the excess water. Pull the soya chucks, it will pull in tiny streaks. This process takes a fairly large amount of time but it is definitely worth the effort.

Dry roast the cumin seeds, black peppercorns, cinnamon stick until they start to release their oils and is fragrant.  Grind these spices with a pinch of salt to form a fairly fine powder.  To the pulled soya, add the chopped garlic, chilli powder, ground spice mixture, soy sauce. Cover the soya and let it marinate for 1 hour. Give the mixture a stir once in 20 minutes.

For BBQ sauce:

Heat a pan with olive oil and sauté onion and garlic till the onions turn translucent. Add all the other ingredients and mix. Add the water and simmer for a minute till the mixture starts thickening slightly. Remove from heat and set aside.

For Pulled “Meat” (Part 2):

After about 1 hour, heat a deep pan with olive oil. Once the oil is hot, add the sliced onions and mix till the onions caramelise and turn into a deep golden colour. Add the soya mixture to it. To it, add the spicy ketchup, mustard paste and season with salt & pepper.

Add ¾ of the BBQ sauce to the soya mixture and reserve the rest for topping. Let the mixture fry for a minute or 2. Remove from heat and set aside.

To assemble:

Cut the baguette into 6 inch pieces. Slice it horizontally and brush it with some olive oil. Toast the baguette halves and place the flat sides on the serving platter. Spoon the pulled soya mixture and top it with BBQ sauce. Garnish with cilantro or coleslaw. Cover with the other half and serve.

Barbequed Soya Sub With BBQ Sauce


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