Créé avec l’IA
Mesquite BBQ Vegan Coleslaw Sandwiches
20 min 367 kcal par portion Facile
Ingrédients
4 Portions
- Plant Provisions Mesquite BBQ plant-based slices8 ounces
- Vegan sandwich buns4 buns, 60 grams each
- Shredded cabbage and carrot coleslaw mix4 cups
- Vegan mayonnaise4 tablespoons
- Apple cider vinegar2 tablespoons
- Maple syrup1 tablespoon
- Dijon mustard1 teaspoon
- Sliced dill pickles0,5 cup
- Sliced red onion0,25 cup
Instructions
- 1
Prepare the coleslaw dressing: In a large mixing bowl, whisk together the vegan mayonnaise, apple cider vinegar, maple syrup, and Dijon mustard until smooth and creamy.
- 2
Add the shredded cabbage and carrot coleslaw mix to the bowl. Toss well until the vegetables are evenly coated with the dressing.
- 3
Let the coleslaw rest for 5 to 10 minutes so the flavors can blend and the cabbage softens slightly.
- 4
Warm the Mesquite BBQ plant-based slices in a skillet over medium heat for 2 to 3 minutes, stirring occasionally, until heated through. Alternatively, warm according to package directions.
- 5
Lightly toast the vegan sandwich buns if desired.
- 6
Assemble the sandwiches: Place a portion of the warm Mesquite BBQ plant-based slices on the bottom half of each bun.
- 7
Top each sandwich with a generous scoop of vegan coleslaw, sliced dill pickles, and sliced red onion.
- 8
Close the sandwiches with the top buns and serve immediately.
