When I make vegan barbecue, I tend to stick with the Memphis-style "pulled pork" sandwich using tempeh, tofu, or seitan. And it's ALWAYS topped with creamy slaw. But I'm open to new ideas. That's why I had to try Happy Herbivore's BBQ Chop Wrap:
You might not see the barbecue connection, but the lettuce, black beans, tomatoes, and corn in this wrap are tossed with tangy 'cue sauce before wrappin'. Then it's all topped with Guiltless Gourmet Yellow Corn Chips and rolled into a Cedar's Mountain Bread whole wheat wrap. Here it is pre-rollin':
I used my own recipe for Memphis-style barbecue sauce (heavy on the vinegar with hints of smoky molasses and maple). That sauce will be included in my cookbook. I like my own recipe so much that I never buy bottled barbecue sauce anymore!
Though this wrap isn't topped with slaw, it'd be a sin not to have some on the side. So I made Happy Herbivore's Veggie Slaw:
It's so simple — shredded zucchini and carrots tossed with mayo and seasonings. Lindsay recommends using her low-fat homemade mayo recipe, but I cheated and used high-fat Earth Balance Mindful Mayo. Oops. That kinda goes against the Happy Herbivore way, which is focused on low-fat, low or no-oil recipes. But it was tasty.
How do you like your vegan BBQ?