Smoky Vegan BBQ Chicken Sandwich Topped w/ North Carolina Coleslaw

                        from Everybody Loves Sandwiches

I noticed this recipe at Everybody Likes Sandwiches the other week, and it sounded so good to me that I was determined to veganize it. And veganize it I did.

My mom came over on Thursday, and I decided to make this for the two of us. And I must say: it was motifsetaling GOOD.

I think I accidentally added too much white-pepper, because at some point while cooking, I started thinking I was supposed to double everything. Which really didn't make any sense. But it was only after dumping in way too much white pepper that it dawned on me that I wasn't supposed to be doubling it. Thankfully I was able to remove a good portion of the excess white pepper floating on top. Nonetheless: this is spicy as FUCK. You have been warned. It is FANTASTIC and tasty in its spiciness, but it's definitely not for the weak of heart.

I also modified the original recipe to be stovetop (and summer-) friendly, because it was motherhumping HOT when I cooked this. So instead of baking, you'll be cooking it on the stove for a while. And I actually made double the amount of "sauce" listed below, but I had way too much leftover sauce and coleslaw, so I've halved it accordingly.

Again: this recipe is quite delish, has a nice southern kick to it, and will make for a good summer meal. But Everybody Loves Sandwiches rocks, so I expected as much.

I also served a light pasta salad on the side, which ended up surprising me with its tastiness. I didn't use specific measurements, but I've listed out the general ingredients below.




Smoky Vegan BBQ Chicken Sandwich Topped w/ North Carolina Coleslaw



INGREDIENTS:

• 1/2 bag of shredded coleslaw mix
  
  
• 1 c. cider vinegar


• 1/2 T. kosher salt


• 1/2 T. ground white pepper


• 1/2 T. red pepper flakes


• 1 T. white sugar


• 2 T. brown sugar (or I just used an extra 2 T. regular sugar + a generous dollop of molasses)


• 1/2 t. freshly ground black pepper


• 1/4 c. ketchup



• One 1 lb. bag of fake-chicken (I think I used morningstars' meal starters)


• salt & pepper


• Cumin


• Chili powder (or chipotle powder)


• Dried thyme


• 1/2 T olive oil



• 6-8 slices of bread or 3-4 buns

Throw your coleslaw into a large bowl. Mix the dressing ingredients in a medium sized bowl and pour about 1/3 of it over the slaw. It may not look like it's enough to coat, but it'll start to increase once it sits in the fridge with the slaw. If it DOESN'T, add a bit more. Refrigerate the slaw and set the remainder of the dressing aside.

Heat your olive oil in a large pan on the stovetop, medium-heat. Add your fake chicken and spices (I haven't included precise measurements of spices, but I can say that I used a generous shake or two of each seasoning). Cook fake chicken until it's browned--about 5 minutes. Pour in remaining dressing and cover the pan with a lid. Lower heat to low. Your sauce will reduce and thicken as it cooks. The longer you cook it, the more flavorful and juicy the fake chicken will be. I cooked mine for about 30 minutes or so. I also shredded the chicken to the best of my ability as it cooked, using a couple of forks and then a spatula.

To serve, scoop a generous amount of fake chicken onto your bun/bread. Scoop up a generous helping of coleslaw with a fork (letting it drain a little so it doesn't sog up your sandwich) and throw over the top of your fake chicken. Close. Eat.

Serves 3 to 4.

(Recipe modified and veganized from Everybody Loves Sandwiches)




Avocado Pasta Salad



Ingredients: Corkscrew pasta, 1 diced avocado, a handful of halved cherry tomatoes, fresh basil, and dressing (juice of 3 limes, 1/2 T. or so of sugar, olive oil, and a couple shakes of soy sauce)