I would say that without a doubt, the only meat dish that really looks amazing to me is pulled pork. I have no idea what it actually tastes like, as I haven’t eaten pork in over 25 years.
But the idea of it is enchanting to me.
And, given the number of BBQ restaurants popping up all over the place, I seem to be in the majority!
There is something about the messiness of it- the sweet, sharp and sticky sauce, the contrast with the creamy, acidic, fresh coleslaw.
And, anything eaten on a bun is all right in my books.
In our house a meal isn’t a success if it doesn’t leave you with sauce all over your face.
I decided to try my hand at making a vegan version so I could stop staring enviously at other peoples’ food. Due to a kitchen mix-up, my tempeh ended up being more like sloppy joes than pulled pork. But, being a good North American raised in the 80’s, I have a soft spot for sloppy joes as well, so I went with it.
And, it didn’t disappoint.
It was everything I had been longing for.
And, given the amount of sauce left on Ben’s face at the end? I would say this was a roaring success.
- 8 oz grated tempeh (or veggie ground round/mince)
- 1 TBSP olive oil
- 1 onion, finely chopped
- 400g can chopped tomatoes
- 3 garlic cloves, finely chopped
- ¾ cup (85g) brown sugar
- 3 TBSP malt vinegar
- 2 TBSP Vegan Worcestershire sauce
- 1 TBSP tomato purée
- ½ head of cabbage, shredded
- 1 carrot, finely shredded
- 3 TBSP vegan mayonnaise
- 1 TBSP apple cider vinegar
- 1 TBSP mustard
- 1 tsp sugar
- 4 large buns
- Heat oil in a saucepan and add the onion.
- Cook over a gentle heat 4-5 mins, until softened.
- Add remaining ingredients, season and mix.
- Bring to the boil, then reduce heat.
- Add in tempeh or veggie mince and simmer for 20-30 mins, until thickened.
- Add cabbage and carrots to a bowl, top with mayonnaise, vinegar, mustard and sugar.
- Toss until well combined.
- Take buns, toast until lightly golden.
- Top with tempeh/mince mixture and then with coleslaw.