Name: Vegetarian BBQ Pulled Pork Sandwich
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups Water; 2 tsp Better Than Bouillon 'No Chicken' Base; 4 oz Soy Curls; 1 tbsp Tamari; 2 tbsp Cornstarch; 2 tbsp Olive Oil; 1/2 cup BBQ Sauce; 1 bag Coleslaw Mix

Vegetarian BBQ Pulled Pork Sandwich

Vegetarian BBQ Pulled Pork Sandwich, a plant-based twist on the classic barbecue favorite, mimicking texture, look, and smoky-sweet flavor!

Prep50 minutes

Total50 minutes

Yield4 servings

Published 16 Sep 2025

A plant-based twist on the classic barbecue favorite, mimicking texture, look, and smoky-sweet flavor!

Vegetarian BBQ Pulled Pork Recipe

My church has themed potlucks once a month. One of the recent themes was soup, sandwiches, and salad. A friend of mine brought these very Vegetarian BBQ Pulled Pork Sandwiches , the actual ones pictured!

After hearing others that I was eating with rave about them, I went up to grab one to try it and she offered to send the last few home with me! I am so grateful she did that, because now I can pass this recipe along to you! She found it over at Rainbow Plant Life !

I love that this blog has become a community of contributors!

If you love vegetarian versions of classic favorites, then I think you’ll like Vegetarian Chicken Caesar Wraps , Vegetarian BLT , Vegetarian Hot Beef Sandwiches , or Homemade Vegetarian Corn Dogs , too!

What You’ll Need

2 cups Water

2 tsp Better Than Bouillon ‘No Chicken’ Base

4 oz Soy Curls

1 tbsp Tamari

2 tbsp Cornstarch

2 tbsp Olive Oil

1/2 cup BBQ Sauce

1 bag Coleslaw Mix

How to Make Vegetarian BBQ Pulled Pork Sandwich

Heat 2 cups water and 2 tsp Better Than Bouillon ‘No Chicken’ base in a medium sauce pan until barely simmering, whisking together.

Add 4 oz soy curls to the broth and push down to submerge.

Remove from the stove top and let soak for 10 minutes. Drain and let cool off a little.

Once slightly cooled, squeeze out the liquid.

Set on a cutting board and cut the thicker soy curls so they are smaller.

Transfer them to a bowl, and add 1/2 tbsp tamari and toss with your hands. Add another 1/2 tbsp tamari and toss with your hands again.

Then add 2 tbsp cornstarch and toss until covered.

Add 2 tbsp olive oil to a large frying pan over medium heat. Once hot, add the soy curls and stir to coat in the oil. Cook for 2 minutes, then toss. Continue to toss every 1-2 minutes until brown and crisp. This should take about 10-12 minutes.

Reduce the heat to low and pour in 1/2 cup BBQ sauce. Cook for 30 seconds and remove from heat.

Add additional BBQ sauce if desired.

Assemble into sandwiches using your choice of bread, starting with a layer of coleslaw, then top with soy curls.

More Sandwiches & Wraps

Vegetarian Roast Beef Sandwich

Vegetarian Reuben Sandwich

Vegetarian Sloppy Joes

Black Bean Burgers

BBQ Veggie Burger

Ingredients

2 cups Water

2 tsp Better Than Bouillon 'No Chicken' Base

4 oz Soy Curls

1 tbsp Tamari

2 tbsp Cornstarch

2 tbsp Olive Oil

1/2 cup BBQ Sauce

1 bag Coleslaw Mix

Steps

Heat water and bouillon in a medium sauce pan until barely simmering, whisking together.

Add soy curls to the broth and push down to submerge.

Remove from the stove top and let soak for 10 minutes. Drain and let cool off a little.

Once slightly cooled, squeeze out the liquid.

Set on a cutting board and cut the thicker soy curls so they are smaller.

Transfer them to a bowl, add 1/2 tbsp tamari and toss with your hands. Add another 1/2 tbsp tamari and toss with your hands again.

Then add cornstarch and toss until covered.

Add oil to a large frying pan over medium heat. Once hot, add the soy curls and stir to coat in the oil. Cook for 2 minutes, then toss. Continue to toss every 1-2 minutes until brown and crisp. This should take about 10-12 minutes.

Reduce the heat to low and pour in BBQ sauce. Cook for 30 seconds and remove from heat.

Add additional BBQ sauce if desired.

Assemble into sandwiches using your choice of bread, starting with a layer of coleslaw, then top with soy curls.