This vegan BBQ sandwich is cheap, easy and quick. I know a lot of vegan bbq sandwiches are made of jackfruit. I love that stuff, but sometimes it’s hard to find — especially in a can. This vegan bbq un-ham sandwich is made out of yams and easy vegan coleslaw.
Easter season is upon us, the general Lenten abstention flecked with small festivities. Coaxing up yellow tulips, finding sweet dresses, wishing you looked good in big pastel hats, planning lavish Easter menus.
To be honest, I can’t remember the last time we had a big Easter celebration. When I lived in Raleigh, my mom would drive down for a few days. We’d go for a long walk at Umstead or one of the greenways, and then out for dinner at a draft house that allowed dogs on the patio. My mom never goes anywhere without her Holly pup mutt. Jason was usually away, visiting his folks.
But when I was a kid, it was the complete opposite, a big fancy deal. We often had Easter at my aunt’s sunny Atlanta home. Sunrise service, a chocolate sugar shock, naps, and a huge dinner featuring a glistening ham centerpiece. Even back then, I thought ham was gross — I still can’t figure out why I didn’t go plant-based sooner. And since my folks love leftovers, the days after Easter always featured leftover ham sandwiches. Again, gross.
These loving plant based vegan bbq YAM sandwich is so not gross. And it’s cheap and easy to make too. If you’re lookin’ for good vegan dinner ideas, this is it, baby. All you need are some yams and your favorite vegan bbq sauce, toast, and some coleslaw if you’re into it. Some folks hate coleslaw. I used to hate it, but now I can chow down. I adapted the recipe for this slaw from The Veg Life, and it’s pretty good. I only made myself a little batch, just enough for the two sandwiches, but it can easily be multiplied.
For the bbq part of the sandwich, all you do is slice up some big yams nice and thin and then douse them in bbq sauce. Roast them up for 35 minutes and then that’s it. Ready to go. My current preferred BBQ sauce is Original Buckeye BBQ, which is a little on the sweet side. If the sauce you use is a little sweet too, I recommend sneaking a sriracha in. Because most (savory) things taste better with a little sriracha snuck in, dontcha think?
- 2 large sweet potatoes (about 1 lb each)
- 1 1/2 cups of vegan bbq sauce OR 1 1/4 cups bbq sauce + 1/4 cup sriracha
- 4 slices of toast
- 2 cups slaw salad mix
- 2 tbsp vegan mayo
- 1/2 tbsp vinegar
- 1/2 tsp mustard powder
- 1/2 tsp celery seed
- 1 tsp brown sugar
- salt and pepper to taste
- Preheat the oven to 400.
- Slice up the sweet potatoes about 1/6-1/8 inch thick.
- If you're using a sriracha-bbq mix, combine it at this time.
- Lay the potatoes out on two parchment-lined cookie sheets, Slather the bbq sauce on one side, then flip over the slices and slather the other side. Sprinkle a little salt on top.
- Bake for 30 -35 minutes.
- While the slices are roasting, combine all slaw ingredients
- To serve,pile up the sweet potato slices on toast and then top them off with the slaw. Top with the second piece of toast. Serve right away.