Fry’s ‘Pulled Polony’ Sarmie with Vegan BBQ Sauce & Apple Slaw
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 4
- Category: 30-Minutes; Braai; Cook Time; Dish Type; easy; Lunch; Mains; Meals and Courses; Sandwiches; Seasonal; Special Diets; Spring; Summer; Vegan; Vegetarian
Description
A vegan take on a Southern classic.
Ingredients
Vegan BBQ Sauce
3 Tbsp (45 ml) olive oil
1 medium onion, grated
2 cloves garlic, grated
1 Tbsp (15 ml) smoked paprika
350 ml tomato sauce
1/2 C (125 ml) maple or coconut syrup
1 Tbsp (15 ml) soya sauce
2 Tbsp (30 ml) apple cider vinegar
1/2 C (125 ml) apricot jam
a generous splash of Sriracha sauce
black pepper
Fresh apple slaw
2 Granny Smith Apples, sliced into matchsticks (soak in lemon water to prevent browning).
1 handful finely shredded white cabbage
1 handful mixed green sprouts
salt and freshly cracked black pepper
aquafaba mayonnaise
1 loaf Fry’s Vegan Polony
1 loaf ciabatta or seeded farm bread
olive oil
vegan cheese slices
Instructions
Vegan BBQ Sauce
Heat the olive oil and gently fry the onions until soft. Add the garlic and smoked paprika and stir to combine. Add all the rest of the ingredients and allow to simmer uncovered over low heat for 15-20 minutes. Remove from the heat and set aside until ready to use. Store extra BBQ sauce in a sterilised, sealed glass jar.
Fresh apple slaw
Toss the apple sticks, shredded cabbage and sprouts together. Season and drizzle with aquafaba mayo.
Slice the Fry’s Vegan Polony into rounds about 2 mm thick, then slice into thin matchstick-style pieces. Toss the polony sticks in the heated BBQ sauce to coat.
Slice the ciabatta into 8 thick slices and brush with olive oil. Braai the ciabatta slices until grilled and golden.
Assemble your sarmies with the BBQ sauce coated polony and slices of vegan cheese.
