Here's the thing:- when I used to eat meat, like millions of other people, I was pretty partial to something called a 'pulled pork sandwich'. Since I've been Vegan I've actually found that I very rarely miss eating meat or fish - but, just occasionally, my mind would wander back to my carnivorous years - and this is one of the dishes it would linger over.
However, what I've discovered in my 13 months (yay!) of cooking 100's of Vegan meals, is that many meat dishes actually get their flavour from the delicious herbs, spices and veggies that they're cooked with. THIS one is a prime example.
So I have no qualms in recreating dishes that emulate traditional meaty ones, because much of the time it's not so much the meat that was loved, but the flavours that went with that meat...
... and I've now seen that these Veganised dishes can lure many a non-Vegan into the lifestyle, because it helps them to realise they'll miss nothing, food-wise, at all.
And that has to be great news for them, for the animals and our planet.
Read, salivate and make it for non-Vegan friends ;)
Much love to you xx
BBQ pulled 'pork' sandwich - Vegan-Style!
Serves 4-6 depending on
how hungry you are ;)
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| So unbelievably tasty! |
Gather:
1
tbsp oil (veg, rapeseed, olive etc)
1
medium onion – quartered and thinly sliced
2
tbsp garlic puree (or approx 8 cloves garlic – crushed)
1
tsp smoked paprika
1
tbsp tomato puree
1
tbsp creamed horseradish sauce
1
tbsp apple cider vinegar
2
tbsp agave syrup or unrefined brown sugar
Zest
of half a lemon (make sure its unwaxed)
*[1
red chilli - deseeded and thinly sliced – optional, for heat lovers]
1
tin chopped plum tomatoes
2
tins braised gluten (mock ‘duck’) - drained, patted dry & shredded OR a large
punnet of shiitake mushrooms - shredded into strips OR even 225g tempeh- shredded
into strips
Salt
and pepper to taste
#Bread
rolls to serve
#Coleslaw
and salad for the side
Create:
1. Gently fry the onions in a pan with the oil over a low/medium heat for 5 mins or until soft.
2. Add
the garlic and fry for a further 2 mins.
3. Add
all of the other seasoning ingredients (except the tinned tomatoes &
‘meat’ of choice) and fry for a further 2 minutes – stirring constantly.
4. Add
the tomatoes and simmer gently over a very low heat for 20 minutes or until the sauce
thickens.
5. Add
a little water if the mixture appears too dry, add the gluten, mushrooms or
tempeh and simmer for a further 5 minutes to warm through.
 |
| Sticky BBQ lusciousness! |
Enjoy:
Serve on hot toasted rolls (I used
ciabatta) topped with homemade coleslaw and a fresh salad on the side! p.s. it’s great with a hot chilli sauce
added too.
Cooks tips:
Coleslaw:
For this recipe I used a combination of the classic ½ small white cabbage -
shredded, 1 red onion – very finely sliced and 3 large carrots – grated, all seasoned
with white pepper and mixed with Plamil egg-free mayonnaise.
Salad:
totally ‘old school’ with shredded iceberg, tomatoes and cucumber! So it was
just like my favourite from somewhere like Hardrock Café!
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| Crisp fresh 'old school' salad on the side ;) |
