BBQ Soy Curl Sandwich with Roasted Garlic Aioli

A friend of mine was wondering what to do with Soy Curls, a product similar to tvp, but made from a whole soy bean instead of isolated soy proteins. I immediately thought BBQ, which led me to this BBQ sandwich. It’s got a simple roasted garlic aioli mixed with a slaw to give the sandwich some crunch and extra depth and the BBQ sauce is mixed with a touch of peanut butter to create a richer flavor. It is by no means a low-fat sandwich, but it is a very tasty one.

BBQSoyCurlSandwichLarge

Time to Make: 45 minutes
Makes 4 big sandwiches

Ingredients

The BBQ Sauce

1 small yellow onion, diced
6 cloves of garlic, minced
2 teaspoon of olive oil
2 cups of crushed fire roasted tomatoes
1/2 teaspoon of salt
1/2 cup of turbinado sugar
1/4 teaspoon of crushed red pepper
1 tsp. of allspice
3/4 teaspoon of dried parsley
1/4 cup of yellow mustard
3 tablespoons of molasses
1/4 cup of peanut butter

The Soy Curls

2 cups of soy curls or seitan strips

The Roasted Garlic Aioli Slaw

8 cloves of garlic, pan roasted
1 clove of raw garlic
3/4 cup of Vegenaise
Juice of 1 lemon
1/4 teaspoon of salt
1 cup of shredded cabbage, broccoli, or carrots

The Buns

4 buns, cut in half and toasted

The Garnish

6 tablespoons of chopped roasted and salted peanuts

Instructions

Dice the onion and mince the garlic. Over a medium heat, saute the onion until it softens and turns translucent. Add the garlic and saute this 3 more minutes. Add the remainder of the ingredients for the BBQ sauce and stir until they are evenly incorporated. Bring this to a simmer and simmer it for at least 10 minutes. I prefer to bring this to a low simmer and simmer it for at least an hour. Judge by how much patience you have to wait for your sandwich. As soon as it comes to a simmer, add the soy curls.

“This BBQ sauce was inspired by the BBQ tofu sandwich I had at Mother’s Cafe in Austin, Texas. I was captivated by the use of peanut butter in the BBQ sauce. Soy curls are not always easy for me to find, so I often use seitan strips or several cups of pinto beans in this recipe.”

While the sauce is simmering, pan roast the garlic. To do so, bring an iron skillet to a medium heat. Add the whole garlic cloves, still in the paper, to the pan. When the paper is partially blackened, flip the garlic and repeat on the other side. Remove the garlic and peel it. Puree the roasted garlic, whole garlic, Vegenaise, lemon juice, and salt. Combine this with the shredded cabbage.

“An aioli is a garlic may and it is heavy on the garlic. I like this version because pan roasted garlic has a flavor profile that has the nutty and sweet elements of oven roasted garlic and the pungency of sauteed garlic. It gives the aioli a complex flavor, though I still add in just that one cloves of garlic for a little bite.”

Cut the buns in half and toast them.  Add the BBQ Soy Curls to the buns, top with the roasted garlic aioli slaw, and garnish with the peanuts. Close the sandwich and eat!

“Both the slaw and the peanuts give two different types of crunch, which I think is necessary to give the sandwich an interesting texture. Make sure to use a good, thick bun so it can absorb all the wonderful BBQ sauce.”

Nutrition Info

Calories 589
Fat 21 g
Carbohydrates 82 g
Fiber 7 g
Sugar 25 g
Protein 18 g
Sodium 667 mg

Equipment

Pot
Iron Skillet
Blender
Mixing Bowl
Bread Knife
Cutting Board
Pan or Oven to toast the buns
Measuring Cup
Measuring Spoon
Stirring Spoon