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cool slaw and pulled vegan sliders. too good to be true!

By on August 20, 2013
cool slaw vegan pork

Recipes By Carolyn Scott-Hamilton, The Healthy Voyager.

 

Summer isn’t over yet! Squeeze in some beach time, pool lounging, road trips, movies and outdoor parties! Send summer off with an awesome get together and killer food!

Here’s an awesome vegan coleslaw and some pulled “pork” sliders for an incredibly healthy and delicious summer meal!

 

cool slaw

Ingredients

2 pounds green cabbage

4 carrots

1 medium yellow onion

1/2 cup vegan mayonnaise

1/4 cup dijon mustard

2 teaspoons apple cider vinegar

1 cup sugar

1 teaspoon black pepper

2-4 tablespoons pickle relish (optional)

Salt and freshly ground black pepper

Directions

Cut cabbage in quarters and remove core. Peel carrots and onion and cut into pieces that would fit through the feed tube of a food processor. Fit food processor with the large-holed grater attachment and push cabbage, carrots, and onions through feed tube to grate. In a large bowl, toss vegetables together.

In another medium bowl, prepare the coleslaw dressing by whisking together the mayonnaise, mustard, cider vinegar, sugar, black pepper, and relish. Toss dressing with the cabbage mixture, and season with salt and pepper, to taste. Cover with plastic wrap and chill for at least 2 hours before serving.

 

bbq pulled jack sliders

BBQ Sauce

4 tablespoons vegetable oil

2 onions, minced

8 garlic cloves, minced

8 canned chipotle peppers, packed in adobo, seeded and minced

1 cup ketchup

1 cup maple syrup

4 cups vegan chicken broth (from box or make from vegan chicken bullion)

1/2 teaspoon ground allspice

4 tablespoons fresh lemon juice

Salt and pepper, to taste

Pulled Jackfruit

2 1/2 cups of “young” or “green” jackfruit (do not add in the water from the can) (about 2 cans (17-ounce), packed in water, not syrup)

Vegetable broth, enough to cover the jackfruit in the pot (about a carton)

1/2 cup spicy brown mustard

1/4 cup agave

Sea salt and freshly ground pepper

1 tablespoon paprika

3 cloves garlic, minced

Olive oil, for sauteeing

1 medium sized white or yellow onion, sliced

Sliders

10 slider rolls

Directions

Making the BBQ sauce: Heat the oil in a large sauce pan over medium heat until shimmering. Add the onion and sauté until golden brown. Add the garlic and cook just until fragrant. Stir in peppers, ketchup, maple syrup, broth and allspice and bring to a simmer. Season to taste with salt and pepper and continue to simmer until thick and shiny. Stir in lemon juice and remove from heat.

Making the pulled jackfruit: Open the cans of jackfruit and rinse them with cold water to get rid of the brine. Shred it all and set aside. Bring broth to a boil, then add jackfruit; lower heat and simmer, tightly covered, for about 1 hour, or until almost falling apart tender. Add salt to taste, then let “meat” cool in broth at least 3 hours if not overnight in refrigerator. After refrigeration, remove “pork” from broth.

Combine the mustard, agave, 1 teaspoon salt, 1 tablespoon pepper, the paprika and garlic in a bowl. Toss shredded “pork”, making sure to coat well.

In a large skillet, heat olive oil to medium heat, add shredded “pork” and sauté until it is almost crispy, about 5 minutes. Add onion and cook another 10 minutes or so, until it begins to brown slightly. Remove from heat.

Assembling Sliders: Toss cooked jackfruit pork with the barbecue sauce and season with salt and pepper. Serve on rolls with coleslaw.

 

NewHeadshotHi! I’m Carolyn Scott-Hamilton. I’m a holistic nutritionist, vegan chef, cookbook author, speaker, show host, consultant and healthy travel expert. From video web series and travel articles, to product reviews and healthy, vegan and gluten free recipes, you’ll find lots of info for a happier, healthier and greener lifestyle! After all, Life is a voyage, live it well!

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