Description
Summer is right around the corner, and that means BBQ picnics! You'll be the envy of the group showing off this Vegan BBQ Chicken Sandwich
Ingredients
Units
Scale
The "Chicken"
- 4 oz. Butler Soy Curls (1/2 bag)
- Veggie broth or no-chicken broth for sautéing
- BBQ sauce
- Buns
The Seasoning
- 1/2 c. nutritional yeast
- 2 tsp smoked paprika
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp poultry seasoning
- 1/2 tsp onion powder
- 1/2 tsp each of oregano, thyme, & basil
- 1/4 tsp each of rubbed sage, black pepper, & brown sugar
- pinch of cayenne
The Coleslaw
- 1 bag (14oz) organic coleslaw mix
Dressing
- 1/2 c. non-dairy yogurt Forager's or Kite Hill)
- 1 Tbs apple cider vinegar
- 1 Tbs dijon mustard
- 1 Tbs brown sugar (or sweetener of choice)
- 1 1/2 tsp lemon juice
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 tsp celery seeds
Instructions
- Place 4 oz of soy curls into a large bowl and cover with water to rehydrate while we make the seasoning and coleslaw.
- Mix all of the seasoning spices together in a glass jar and set aside.
- Prepare the coleslaw by placing the coleslaw mix into a large bowl, then whisking the dressing together and pouring it on top. Mix well and set aside in the fridge until needed.
- Drain the soy curls and squeeze out as much moisture as you can. Add 2 Tbs. of the seasoning mix and mix well.
- Place the seasoned soy curls into a skillet and saute in a little veg broth or no-chicken broth until slightly browned and all of the moisture has evaporated.
- Add 1/3 c. (or so) of the BBQ sauce and mix well.
- Assemble the sandwiches by laying a layer of coleslaw down on your favorite bun (toasted if you like), followed by a heaping pile of the BBQ chicken, and then top it off with a little more BBQ sauce.
Keywords: vegan bbq chicken sandwich, soy curls, vegan bbq