Vegan BBQ Sloppy Joes with Creamy Coleslaw

Memorial Day Weekend is upon us, which heralds the beginning of one of my FAVORITE seasons! I'm a July baby, which means I was put on this earth for two things: to leave parties early, and to love summer food. I’m talking burgers, corn on the cob, peaches, pasta salad, BBQ chicken, and vanilla cones. I love it all, and I'll just be here absolutely thriving until October, when it all becomes pumpkin-flavored (and then I'll still be blissed out).

Something else I love about summer food is that nobody cares if you look like a hot mess eating it - in fact, the messier the better. Barbecue sauce all over your fingers is the ultimate sign of happiness. Ice cream dripping down your arm is adorable. Corn in your teeth is the essence of beauty. Summer is (literally) dripping with nostalgia. Unfortunately for some, a lot of summer favorites (and barbecue fare, especially) aren’t inherently plant-based. I myself am not vegan, but I strongly believe that if you are, it should not be a barrier to enjoying delicious, sentimental foods. This recipe is an answer to that.

I first developed this recipe for Vegan BBQ Sloppy Joes two years ago before refining it last year for a cooking class (which you can take on-demand!). My class participants loved it, my vegetarian brother loved it, even my dad (who is very much not a vegetarian) loved it. That's when I was sure I had something special.

Another bonus? This whole recipe only takes about 30-45 minutes start to finish, making it perfect for a summer potluck OR a fun weeknight dinner.

And, as is the case with many of my recipes, you can choose your own adventure to accommodate your energy and time constraints. If you’re up for a little adventure, make the sauce from scratch as outlined in the recipe. If you’re lean on time or budget, using a store bought BBQ sauce is encouraged! My favorite brand (which just happens to be vegan) is Sweet Baby Ray’s Original Flavor. You can also use store-bought coleslaw, but if you’re strictly vegan, you’ll want to specify that it has been prepared with vegan mayonnaise.

I absolutely can't wait for you to make this recipe this summer and love it. I'm honestly craving it right now just typing it up!

Vegan BBQ Sloppy Joes with Creamy Coleslaw

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Yield: 4-6 Sandwiches

Author: Sarah Kenner

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

A plant-based answer to a nostalgic summer favorite. To make this recipe even easier, feel free to use a vegan store-bought barbecue sauce and/or coleslaw.

Ingredients

Sloppy Joe Filling

• 14 oz. super-firm or extra-firm tofu
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• freshly ground black pepper
• 1 yellow onion
• 1 jalapeño or green bell pepper
• 1/4 cup neutral oil (i.e. avocado, vegetable)

Sauce (if Making From Scratch):

• 1/2 cup apple cider vinegar
• 1/2 cup soy sauce
• 1 teaspoon vanilla extract
• 2 Tablespoons tomato paste
• 1 Tablespoon Dijon mustard
• 1/3 cup light brown sugar or pure maple syrup
• 1 teaspoon cornstarch mixed into a slurry with a splash of water

To Serve

• Hamburger buns
• Coleslaw (see below)
• Sliced pickles

Coleslaw

• 2– 3 cups slaw mix
• 1/2 cup vegan mayonnaise
• 1 Tablespoon apple cider vinegar
• 1 Tablespoon Dijon mustard
• 1 Tablespoon pickle brine (optional – can also substitute another Tablespoon of vinegar)
• 1/2 teaspoon celery seed (optional)

Instructions

Sloppy Joes

1. Line a bowl with a kitchen towel or cloth. Drain your super-firm tofu, then break it up into large pieces into the bowl. Squeeze out as much water as possible through the towel and then toss the tofu to coat with 1 teaspoon each of smoked paprika and garlic powder, and plenty of pepper. Set aside.
2. Dice the yellow onion and jalapeño pepper and set aside.
3. Whisk all the sauce ingredients together in a bowl or large glass measuring cup. Set aside.
4. Heat the 1/4 cup neutral oil in a nonstick skillet over medium-high heat until glistening. Add the seasoned tofu and cook until the crumbles are browned on the bottom, about 5-7 minutes. Add the diced vegetables to the skillet and sauté until softened, another 5-7 minutes.
5. Add the sauce and cook until the liquid has thickened and absorbed, about 5 minutes.
6. Serve on hamburger buns with coleslaw (see below) and sliced pickles.

Coleslaw

1. Put 3 cups slaw mix in a large bowl. In a separate bowl or glass measuring cup, whisk together the remaining slaw ingredients. Pour over slaw and toss to coat. Best served chilled, but can be enjoyed immediately.

Notes & Substitutions

SHORT ON TIME?

• Use a store-bought barbecue sauce and/or a pre-made vegan coleslaw.

FOR THE FILLING

• Tofu: Using super firm tofu (or at least extra firm) is important for the texture of the filling. You can also use a plant-based ground "meat" substitute, or if you're not vegan, regular ground meat.
• Jalapeño: For less heat, remove the seeds or use a small green bell pepper.
• Smoked Paprika: If you don't have smoked paprika, you can use regular.

FOR THE SAUCE

• Soy Sauce: Use tamari or liquid aminos.
• Vanilla Extract: This brings a little extra oomph to the sauce. You can use a little splash of bourbon instead, or omit.
• Brown Sugar or Maple Syrup: Use a brown sugar substitute or coconut sugar.
• Cornstarch: Use any thickener you have on hand to create a slurry. Some gluten-free options include arrowroot, potato starch, tapioca starch, or rice flour.

FOR THE SLAW

• Slaw Mix: Can't find it in the salad section? Use a mixture of shredded green cabbage and shredded carrots.
• Pickle Brine: Use twice the amount of apple cider vinegar instead.
• Celery Seed: Omit it, or use some thinly sliced fresh celery.

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