BBQ Soy Curls Sandwich
Preheat oven. Marinate soy curls in BBQ sauce and spices. Bake, then assemble with lettuce, onion, and pickles on a toasted bun. Deliciously plant-based!
Equipment
- oven
- 1 bowl
Ingredients
- 1 tablespoon olive oil
- 1 Large diced red onion
- 1 whole clove
- 3 sprigs rosemary
- 3 sprigs thyme
- 1 clove minced garlic
- 2 tablespoons sugar
- ½ cup tomato paste
- Zest and juice of 1 orange
- 1 cup red wine
- 6 tablespoons sherry vinegar
- 1 cup Worcestershire sauce
- ½ cup reduced veal stock veal demi-glace
- 1 ½ cup water
- 3 anchovy filets
- 2 tablespoons salt
- Hot sauce to taste
- 4 cups boiling water
- 1 packet Butler Soy Curls
- ¼ c. Trader Joe’s Organic Sriracha & Roasted Garlic BBQ sauce1
- 1 tablespoon wheat-free tamari
- 2 tablespoons Penzey’s Arizona Dreaming Spice Blend or any gluten free southwestern blend of spices
- 2 tablespoons Penzey’s Chicken Taco Blend or any gluten free taco mix
- gluten free English muffins or hamburger buns
- romaine lettuce leaves
- pickles sliced thin
- red onion sliced thin
- 1 teaspoon hot sauce optional
Instructions
- Preheat oven to 350˚.
- Pour boiling water over soy curls. Add ¼ c. BBQ sauce, wheat-free tamari, optional hot sauce, 1 Tbsp Arizona Dreaming Spice Blend and 1 Tbsp Chicken Taco Blend. Mix with spoon. Let marinate at least 30 minutes. Scoop up handfuls of Soy Curls, squeeze out as much liquid as possible.
- Put Soy Curls in a bowl. Add remaining ½ c. BBQ sauce, 1 Tbsp Arizona Dreaming Spice Blend and 1 Tbsp Chicken Taco Blend. Mix well.
- Lay the Soy Curls on a large, flat jelly roll pan. Bake for 45 minutes. At the halfway point, move the Soy Curls around with a flat spatula to keep them from sticking to the pan.
- To assemble your sandwich, add lettuce, BBQ Soy Curls, onion, and pickles to a toasted gluten free English muffin or hamburger bun.
Video
Notes
Feel free to adjust the level of spiciness by adding more or less hot sauce according to your taste preferences.