YIELD: 8 portions
For the “meat:"
2 lbs. soy nuggets, drained, diced
2 tsps. liquid smoke
1 tsp. ground black pepper
½ tsp. red crushed pepper
1 tsp. kosher salt
1 tsp. extra-fine granulated sugar
2/3 cup cider vinegar
¼ cup water
For sauce:
2 Tbsp. light brown sugar
1 tsp. red pepper flakes
¼ cup dark chili powder
1 tsp. ground black pepper
1 tsp. kosher salt
1 Tbsp. + 1 ½ tsp. white wine vinegar
¼ cup ketchup
1. For “meat:" Use buffalo chopper to cut soy nuggets to a shredded consistency.
2. Blend shredded nuggets with rest of meat ingredients and marinate for at least one hour.
3. In covered shallow roasting pan, steam vegan barbecue until it reaches internal temperature of 165°F.
4. For sauce: Mix all sauce ingredients together.
5. Drizzle “meat” with sauce. Suggestion: Serve in sandwiches with coleslaw on top.
Photo and recipe: University of North Carolina
March 29, 2018: This article has been updated with the correct recipe.
