This vegan pulled pork sandwich is made with shredded seitan coated in sweet and smoky barbecue sauce. It’s topped with caramelized onions, coleslaw, and crunchy dill pickle chips on a soft and hearty pretzel bun!
This post is sponsored by Kay’s Naturals.
Who doesn’t love a barbecue sandwich? There are so many ways to make a vegan version with meat alternatives like seitan, jackfruit, TVP, and more! My personal favorite for barbecue sandwiches is seitan. With a blog name like Seitan Beats Your Meat, who knew?
As I’m writing this post, there is a foot of snow outside, and making these vegan pulled pork sandwiches with coleslaw was a little taste of summer. Make it now if you too are craving long summer days outside with dinner on the grill and ALL the side dishes, or save it for grilling season!
Do you like to load up your barbecue sandwiches with all sorts of toppings? I certainly do! Give me everything that can fit on a toasted pretzel bun, even if I have to eat it with a fork. These sandwiches have the classic coleslaw, but I also added some caramelized onions, pickle slices, and for extra crunch and flavor, a handful of Kay’s Naturals Pass the Peas Dill Pickle chips!
Kay’s Naturals is sponsoring today’s post and we came up with this recipe to showcase their brand new Pass the Peas Chickpea Protein Snacks. These puffed chickpea snacks are high protein, non GMO, gluten free, and delicious! All three flavors—Dill Pickle, Smoky BBQ, and Maple Bacon—are 100% vegan. Did you know that most bacon-flavored items (even bacon bits) are accidentally vegan? Fact.
Kay’s makes high-quality, high-protein products that make a perfect addition to your snack stash. While not all of their products are vegan, I’m so glad to have another vegan snack option with the Pass the Peas line.
My favorite flavor is Dill Pickle, probably because I am obsessed with pickles, so naturally I chose them for this recipe. They remind me of lentil chips, which I love, and have a zesty dill flavor that isn’t too much, even if you eat the whole bag in one sitting (I, uh, assume). They are even approved by the resident pickle hater in our house because “they taste like dill without the overpowering pickle flavor.” Fair enough!
If you’d like to try them out for yourself, you can get 30% off your purchase through 2/28/21 at kaysnaturals.com by using my promo code, “kelly30” at checkout. I recommend getting the variety pack, which comes with 2 4-ounce bags of each flavor. That way you can try them all out, then order more of your favorite flavor next time.
So because pickle chips are a must have in barbecue sandwiches, I thought this flavor would make the best addition to a vegan pulled pork barbecue sandwich, and I was absolutely correct. So, let’s get to it!
🍔 Ingredients
Coleslaw
The foundation of a (vegan) pulled pork sandwich is barbecue and coleslaw! The coleslaw recipe can be as “homemade” as you like depending on if you use a bag of coleslaw mix or shred the cabbage and carrots yourself.
The coleslaw recipe is simple: vegan mayo (either store bought or using a recipe like Aquafaba Mayo), (unsweetened, unflavored) non-dairy milk, apple cider vinegar, and celery salt. Then add the shredded cabbage and carrots and some salt and pepper to taste!
Barbecue Seitan Filling
You can use any kind of vegan protein you like for the sandwich filling, but my favorite is seitan, homemade or store bought. I used Chickwheat Shreds from Avocados and Ales since they can be finely shredded to mimic the texture of pulled pork. You could also buy seitan in a pinch—2 cups of seitan is about 1 ½-2 packages of most commercial brands of seitan.
You could also use another vegan meat alternative like jackfruit or TVP.
Buns
If you have time to make them or can find a vegan version at the grocery store, I recommend making these sandwiches on a pretzel bun! The chewy texture of the bun and the pretzel flavor is perfection with all of the fillings!
Toppings
I like to add caramelized onions and pickle slices to these sandwiches, but to really take it over the top, I added some Kay’s Naturals Pass the Peas Dill Pickle chips! The tangy dill flavor is so delicious in a bite with barbecue seitan and coleslaw. It’s like adding potato chips to a sandwich, but better.
🔪 Instructions
For the coleslaw:
Mix the vegan mayonnaise, non-dairy milk, apple cider vinegar, and celery salt in a large bowl.
Add the shredded cabbage, shredded carrots, and diced onion.
Mix together until the cabbage is coated. Add salt and pepper to taste, then cover and chill until ready to serve.
For the sandwiches:
Heat 1 tablespoon of the olive oil in a saucepan over low heat. Add the onions and cook for 10-12 minutes, stirring frequently, until golden brown. Transfer to a bowl or plate and set aside.
Add the remaining tablespoon of olive oil to the pan and add the shredded seitan, stirring occasionally until browned.
Add the barbecue sauce and stir to coat the seitan, adding more if necessary. Cook for 5-10 minutes, stirring frequently. Remove from heat.
Toast the burger buns in a dry skillet or in the oven.
To assemble the sandwiches, spread some barbecue sauce on the bottom buns and if using, add some pickle slices. Add a big scoop of barbecue seitan to each sandwich.
Top with caramelized onions, a large spoonful of coleslaw, and a few Kay’s Pass the Peas Dill Pickle chips. Top with the other half of the burger bun.
Serve with leftover coleslaw and Kay’s Pass the Peas Pickle Chips on the side.
📋 Variation
You can make these sandwiches on the grill, you can grill the seitan before shredding it. Just make sure to add some extra oil so it doesn’t burn and grill for 4-6 minutes on each side. Then shred the seitan and continue the recipe on the stovetop.
If you have some extra time, you can also caramelize the onions on the grill too. Add the onion slices to a sealed foil packet and stick it in a preheated grill on medium heat for 30-45 minutes.
Toast your buns on the grill too for those nice toasty grill marks!
🥗 Serving Suggestions
In addition to Pass the Peas Dill Pickle chips, I recommend serving the sandwiches with a scoop of coleslaw (the coleslaw recipe makes more than you’ll need for 4 sandwiches) and your other favorite cookout fixins! Here are a few ideas…
Vegan Potato Salad with Dill & Parsley
What’s a barbecue plate without potato salad?! This recipe is a veganized version of my dad’s recipe. Be sure to use fresh dill and parsley!
Easy Vegan Pasta Salad with Italian Dressing
What is your favorite kind of pasta salad, the creamy mayo-based kind or vinaigrette? My go-to is the kind with Italian dressing. This recipe is simple to whip up and you can use any veggies you like. I’m a fan of grape tomatoes, black olives, and small broccoli florets.
Roasted Beet Salad with Arugula and Vegan Honey Mustard Dressing
Gotta add something healthy to the mix! The peppery arugula pairs well with the sweet roasted beets, vegan honey mustard dressing, and the sweet barbecue seitan in the sandwiches.
💭 Tips
- You can use any kind of seitan you like for this recipe, homemade or store bought. I recommend my Chicken Style Seitan or Avocado and Ales’ Chickwheat since it’s easy to finely shred. If you use a store bought seitan, 2 cups is usually 1-2 packages of most brands.
- Feel free to use your favorite barbecue sauce for this recipe. Many brands are vegan—just check for honey or non-vegan flavorings. If the sauce is too thick when you add it to the seitan, you can water it down.
- It’s fine to use a coleslaw mix (I did!) instead of shredding the cabbage and carrots. Also, make sure to use unsweetened, unflavored non-dairy milk unless you want vanilla coleslaw.
- I recommend using a pretzel bun for the sandwiches. The chewy, salty flavor pairs well with the sweet and smoky flavor of the barbecue sauce. Need a recipe? Try my Homemade Pretzel Buns!
- These vegan pulled pork sandwiches are best prepared and eaten right away. We don’t like reheated coleslaw or soggy buns!
📖 Recipe
Vegan Pulled Pork Sandwich with Coleslaw and Chips
This vegan pulled pork sandwich is made with shredded seitan coated in sweet and smoky barbecue sauce. It’s topped with caramelized onions, coleslaw, and crunchy dill pickle chips on a soft and hearty pretzel bun!
Ingredients
Coleslaw:
- ½ cup vegan mayonnaise
- 3 tablespoons unsweetened non-dairy milk
- 1 ½ tablespoons apple cider vinegar
- ¾ teaspoon celery salt
- 3 cups shredded cabbage
- ⅔ cup shredded carrots
- 2 tablespoons diced onion
- Salt and freshly ground pepper to taste
Sandwich filling:
- 2 tablespoons olive oil, divided
- ½ onion, sliced into rings
- 2 cups shredded seitan
- 1-1 ½ cups barbecue sauce
To assemble:
- 4 burger buns
- Pickle slices (optional)
- 1 package Kay’s Pass the Peas, Dill Pickle Flavor
Instructions
For the coleslaw:
- Mix the vegan mayonnaise, non-dairy milk, apple cider vinegar, and celery salt in a large bowl.
- Add the shredded cabbage, shredded carrots, and diced onion, and mix together until the cabbage is coated.
- Add salt and pepper to taste, then cover and chill until ready to serve.
For the sandwiches:
- Heat 1 tablespoon of the olive oil in a saucepan over low heat. Add the onions and cook for 10-12 minutes, stirring frequently, until golden brown. Transfer to a bowl or plate and set aside.
- Add the remaining tablespoon of olive oil to the pan and add the shredded seitan, stirring occasionally until browned.
- Add the barbecue sauce and stir to coat the seitan, adding more if necessary. Cook for 5-10 minutes, stirring frequently. Remove from heat.
- Toast the burger buns in a dry skillet or in the oven.
- To assemble the sandwiches, spread some barbecue sauce on the bottom buns and if using, add some pickle slices.
- Add a big scoop of barbecue seitan to each sandwich.
- Top with caramelized onions, a large spoonful of coleslaw, and a few Kay’s Pass the Peas Dill Pickle chips. Top with the other half of the burger bun.
- Serve with leftover coleslaw and Kay’s Pass the Peas Pickle Chips on the side.
Notes
- You can use any kind of seitan you like for this recipe, homemade or store bought. I recommend my Chicken Style Seitan or Avocado and Ales’ Chickwheat since it’s easy to finely shred. If you use a store bought seitan, 2 cups is usually 1 ½-2 packages of most brands.
- Feel free to use your favorite barbecue sauce for this recipe. Many brands are vegan—just check for honey or non-vegan flavorings. If the sauce is too thick when you add it to the seitan, you can water it down.
- It’s fine to use a coleslaw mix (I did!) instead of shredding the cabbage and carrots. Also, make sure to use unsweetened, unflavored non-dairy milk unless you want vanilla coleslaw.
- I recommend using a pretzel bun for the sandwiches. The chewy, salty flavor pairs well with the sweet and smoky flavor of the barbecue sauce. Need a recipe? Try my Homemade Pretzel Buns!
- These vegan pulled pork sandwiches are best prepared and eaten right away. We don’t like reheated coleslaw or soggy buns!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 753Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 849mgCarbohydrates: 95gFiber: 7gSugar: 48gProtein: 42g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
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