Vegan BBQ Pulled Pork Sandwich

This should more accurately be called “Vegan BBQ Pulled Porq Sandwich” but I want the SEO, so what the hell.

Veggie BBQ Pulled Porq Sandwich

I was craving something ridiculously trashy this week and realized I haven’t cooked with jackfruit in years.  It was also nice that cans of green jackfruit was on sale at the Asian market for $0.79! Enter the pulled porq sandwich.  I threw everything together without measuring because I get grossed out if I think about what goes into barbecue sauce too hard.

There are recipes of pulled pork jackfruit sandwiches here and there but once you read through a few recipes you kind of get an idea of what ingredients you need. I’ll leave the process to those recipes, but the ingredients for my barbecue sauce were:

  • ketchup
  • molasses
  • rice wine vinegar (I would have used cider vinegar, but I ran out)
  • tomato paste
  • dijon mustard
  • soy sauce
  • water

Since I kinda eyeballed everything, I can’t give precise measurements other than a few tablespoons ketchup, about half as much molasses. I added maybe two tablespoons of rice wine vinegar, but it varies depending on how tangy you want your sauce to be.  I used tomato paste from a tube, so it varies if you used the canned kind.  I used probably 1/8 of a teaspoon of the tubed tomato paste.  Then two teaspoons soy sauce, one teaspoon dijon mustard. Mix all that up into a saucy consistency and add 1/2 cup water to dilute.  I them poured all of that into my pan that the jackfruit was already cooking in to deglaze the bottom of the pan, gave it a stir so all the jackfruit pieces were covered, put the lid on, lowered the heat, and let it simmer for 20 minutes.

After simmering, I shredded the jackfruit pieces by pushing on them with a big wooden spoon and kinda mashing them with a fork.

Jackfruit doesn’t seem to have much nutritional value, so I added chopped pieces of tempeh bacon to the whole thing in the beginning with the cooked onions to give it more substance.  That’s one bad thing about jackfruit: it tastes great in stuff, but it doesn’t really amount to anything.

The bbq porq mixture went well with some quick-pickled onion slices, a few slices of bread and butter pickles, and plenty of veganaise on the bun.

The Vegan Screaming Eagle

Will was inspired by this NYT recipe of a completely trashy sandwich and worked to veganize it with seitan and veganaise. It was actually pretty good but I did feel dirty after eating it. I think it was the thick chipotle mayo slathered on one side that did the trick. Or maybe it was the tater tots we had on the side.


Dinner: Vegan Tuna Sandwich

Dinner: Vegan tuna salad sandwich with soup

I was watching a clip of Obama making a tuna salad sandwich with his daughters today, which brought on a craving for tuna salad sandwiches. After googling a bit, the consensus was that mashed chickpeas were perfect for mock tuna salad.

I made this version with a can of drained chickpeas. I didn’t bother rinsing them because I wanted them to retain their sodium, kind of like real tuna from a can. I mashed it with a fork, then added in minced green onions (green and white parts), minced capers, some dijon mustard, some veganaise and a couple shakes of salt to taste. No one would mistake it for the real thing, but it’s tasty in its own right.

I also made some tomato soup from scratch. Well, kind of. I made it by roasting some canned and drained tomatoes in the oven, then adding them to the onions I was cooking in a pot. It was fairly easy and I liked this tomato soup better than the tomato soup we usually have from a can. Even though the tomatoes are also from a can, the soup didn’t have that funny taste that canned soups usually have.

The soup was inspired by this funny Bittman video.