This is an awesome vegan alternative to the classic pulled pork sandwich. The substitution of vegan mayo still creates a super tasty coleslaw.
What you will need
1/2 head Green Cabbage
2/3 cup Vegan Mayo
1 Tbsp Dijon Mustard
1 tsp Celery Seed
2 Tbsp Apple Cider Vinegar
2 tsp Granulated Sugar
pinch Black Pepper
5 Hamburger buns
20 oz Vegan Pulled Pork(Nutritional facts 173 calories, 5.12 g fat, 20.21 g carbohydrates, 9.72 g protein, 3 mg cholesterol, 556 mg sodium)
How to cook
Gather and portion all ingredients.
Slice cabbage into 3 sections without cutting through the stem. Slice as thinly as possible to create strips of cabbage.
Grate carrots with box grater and add to a large bowl with the shredded cabbage.
Add vegan mayonaise, dijon mustard, pepper, salt, and sugar to a small bowl.
Finish off the dressing with celery seed and apple cider vinegar. Mix to combine.
Add the dressing to the carrots and shredded cabbage and mix with tongs.
Add the vegan pulled pork to a pan and heat over medium high. Add a little water to moisten if needed.
Add a little more mayo to each bun and place face down onto a pan heated over medium-high heat for about 3 minutes or until browned.
Top the buns with pulled pork and coleslaw. I know these may be a little messy to eat!