Never one for sandwiches

[donotprint] I’ve never been one for sandwiches….those that did grace my lunchbox as a child never contained more than cheese (processed of course) on occasion chocolate spread. I was a little bit unadventurous to say the least!

I got a little bit more daring when I entered the teenage years and branched out to cheddar cheese and spring onion sandwiches, hold the butter..and a regular favourite was blackberry jam. Sandwiches only came on sliced brown bread, cut in to squares or small triangles and were designed to hold one or two fillings…

I make a whole lot of sandwiches these days due to the fact that I still need to get around to making some spelt sandwich bread (shop bought gluten free bread just doesn’t cut it), but when I do make them I like to create something a little bit more epic!

There are so many wonderful fillings that can be sandwiched between your bread of choice. My spelt burger buns make for handy sandwich buns, perfect for squeezing together some interesting veggies, spreads, hummus, dressings…my mum has even become partial to the vegan sandwich opting for a vegan sambo on her last two visits to the Betelnut Cafe and pretty much hasn’t stopped raving about them ever since! Who would of thunk it!? Smile

Enough digressing….I got a yearning for some barbecue sauce and rather than lathering some tofu or serving it alongside a mound full of roasted squash or sweet potato I decided it was sandwich making time.

I had a bun left from a batch I made for my chickpea burger during the week and so decided it deserved to be put to good and interesting use. Bring on the vegan pulled pork sandwich with red cabbage slaw. The ultimate messy finger licking sandwich.

Having never actually had a pulled pork sandwich I’ve nothing to compare it to, but as a stand alone sandwich, with an array of complimentary sides including pineapple and pickle, it was pretty spectacular. Two large portobello mushrooms took the place of the pork, sautéed and coated in sauce and served on bed of red cabbage slaw….yum yum pigs bum….or not!

What’s your favourite sandwich? This one is up there as a potential favourite but I need to do a little bit more sandwich testing before I can be sure! [/donotprint]

Vegan Pulled Pork Sandwich


Servings – 1

Preparation Time – 5 minutes

Cooking Time – 20 minutes


BBQ Sauce

Barbecue Sauce

  • 125ml (1/2 cup) Passata
  • Pinch of chilli powder
  • 1/4 tsp paprika
  • 1/4 tsp cumin
  • 2 tsp blackstrap molasses
  • 1/2 tbsp white wine vinegar
  • 1 tsp brown sugar
  • 1 tsp Dijon mustard
  • 1/4 tsp cornstarch + 1 tsp water
  • 1/4 tsp salt
  • 1/4 tsp black pepper


  • 1 tsp olive oil
  • 2 large portobello mushrooms finely sliced

Cabbage Slaw

  • 1/2 cup shredded red cabbage
  • 1 tbsp plain soy yoghurt
  • 1 tsp maple syrup
  • 1/2 tsp Dijon mustard
  • 1/2 tbsp lemon juice
  • 1/4 tsp black pepper
  • 1/4 tsp salt

To Serve

  • 2-3 gherkins
  • Baby corn on the cob grilled
  • Handful of alfalfa sprouts
  • 2 rings of pineapple


  1. Add all ingredients for the barbecue sauce to a pot with the exception of the cornstarch and water. Bring to the boil, cover and simmer for 10 minutes.
  2. Add in cornstarch and water mixed and leave to simmer for a further 10 minutes.
  3. Add mushrooms and olive oil to pan and cook for 5-8 minutes. Remove and lay on kitchen paper to drain off any excess water.
  4. Mix mushrooms with barbecue sauce and leave to simmer for a couple of minutes.
  5. Mix together all cabbage slaw ingredients aside from the cabbage. Pour dressing over cabbage. Place on top of your bread or bun of choice.
  6. Spoon on mushroom mixture and top with another slice of bread or the top half of you bun.
  7. Serve gherkins, pineapple and corn. Napkins recommended!

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  1. Some of the vegan meats taste great. Seitan is not good for people who have a problem with wheat gluten, but it has twice the protein of meat. I re-tweeted this to 35,000 people. A steak sandwich fast food store in Philadelphia makes seitan steak sandwiches.