It took me a while to name this sandwich – obviously I didn’t want to name it after an animal. Plus, it’s made from vegetables instead of flesh, so it tastes nothing like pulled pork. However, while I was writing the recipe for this spicy BBQ slaw, my intention was to recreate a ‘pulled pork’ style meal which was slow-roasted in BBQ sauce. But, of course, without the death.
Carrots were my first choice since they can be cut into shreds and they visually imitate “pulled pork” with the string-like texture. I then paired the carrots with red onion because they caramelise beautifully and they would also add more string-like texture to the meal while bulking out the carrots. Plus, I’ve always used red onion in my BBQ sauce; so I knew that it would all come together into one big taste explosion.
I was right. I thoroughly enjoyed it, but then I only ever have my own feedback to go on and since I know what I like, it’s not hard to please my tastebuds. Although, I made it again today: I had it cooking in the oven before 9am this morning, so that I could come home, take a quick photograph and enjoy it for lunch. So, I think we can agree that it must be pretty good if I went to the trouble of preparing it as soon as I awoke.
I also slow-roasted the slaw in a casserole dish, which just made this recipe even easier to make. Plus, it allows you to focus on other things that may need doing – laundry, cleaning, running errands – all that good stuff 🙄
I’m very proud of this recipe, even though it’s simple, it tastes freaking bomb and it is so comforting for these cold winter nights. Plus, the little cayenne pepper adds a nice kick of heat to warm you up.
I would just like to finish by saying that this shredded BBQ slaw can be very messy to eat, so I wouldn’t go eating it on a first date or in front of your new boss – I don’t know. Basically, eat it alone, in the corner of a dimly lit room! 😉 or just buy large, good quality burger rolls.
- 2 Bread Roll
- 2 Large Carrots
- 1 Medium Red Onion
- 1/2 Tsp Garlic
- 1/8th Tsp Cayenne Pepper
- 1 Tsp Paprika
- 1/2 Tsp Ground Cumin
- 1/4 Tsp All Spice
- 1 Tbsp Maple Syrup or Brown Sugar
- 1 Tbsp Balsamic Vinegar
- 1 Tsp Molasses (optional, but it does add a smokyness)
- 1/4 Cup Passata
- 1 Tbsp Tomato Puree
- 1/2 Tbsp Liquid Smoke (optional)
- Vegan Cheese (optional)
- 1.5 cups Water
- 1.5 Tbsp Cornflour
- 1/2 Tsp Sea Salt
Pre-heat oven to 165c ( fan assisted)
Peel the carrots and using a julienne peeler, shred them into long strips. Continue to peel the red onion and slice them into thin circles, before cutting them in half so that they are now half moon shape.
Toss all of the ingredients into a casserole dish, stir and cover with a lid or foil, and cook for 40 minutes – stirring the BBQ slaw every so often. You should also wash the sides of the bowl down each time and free it from any sauce, as this will burn – use a wet pastry brush or kitchen paper.
Half way through the cooking process, remove the slaw and add in the Cornflour. You will need to first make a ‘sludge’ with the Cornflour. To do this, add the cornflour into a cup with 2 tablespoons of cold water and stir until the cornflour has incorporated into the water.
NB: Adding cornflour or tapioca flour, into hot food will cook the flours and you will be left with white lumps floating in your slaw. Always, stir into equal amounts of cold water first.
When the BBQ slaw has cooked, spread it onto the bottom half of a toasted roll and top with a few slices of vegan cheese – pop it back into the oven for the roll to toast, the cheese to melt, and the juices to soak into the bread (2-3 minutes) then top with the Apple and cucumber slaw and enjoy.
Ingredients: Apple & Cucumber Slaw
- 1/2 Small Pink Lady Apple
- 65g Cucumber
- 45g White Onion
- 30g Vegan Mayo
- 1/2 Tsp Dijon Mustard (optional)
- 1/4 Tsp Sea Salt
Peel the onion and finely chop it into smaller pieces. Half the Apple and cut them into thin slices, then continue to slice them into thin matchsticks – do the same for the cucumber.
Now, add all of the ingredients to a bowl and combine them thoroughly.
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© The Hungry Welsh Girl 2016
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