Living in North Carolina, I have been looking for new options to make a mock pulled style sandwich. I found a good starting idea at Kathy’s Vegan Kitchen where she uses sweet potatoes for the mock meat. I loved the idea. While her recipe seemed solid, I thought it might lack some of the slow-smoked goodness of what we are replacing. I came up with a spice blend to fix that and changed to air frying the sweet potato. It is not often I make something for the first time and say to myself, wow, I have to make that recipe again.
Ingredients
Pulled Sweet Potato
1 medium Sweet Potato
1 medium Red Onion
5 cloves Garlic
Pulled SP spice blend
2 tsps Nutritional Yeast
2 tsps Garlic Powder
1 tsp Onion Powder
½ tsp Ground Cumin
½ tsp Cracked Black Pepper
½ tsp Smoked Paprika
¼ tsp Ground Mustard
¼ tsp Ground Coriander
⅛ tsp Cayenne Pepper
BBQ sauce of choice
Coleslaw
1 bag Coleslaw Mix
1 Lemon plus grated zest
2 tbsp Apple Cider Vinegar
2 dollops of John’s WFPB Rosemary Dream Sauce
1 tsp Cracked Black Pepper
½ tsp Dill
½ tsp Dijon Mustard
⅛ tsp Cayenne Pepper – optional
Directions
Pulled Sweet Potato:
Preheat the air fryer.
Blend the dry spices for the potato portion.
Clean sweet potato, then grate it with skin. I use my food processor to make this easier. In the bowl, mix grated potato with the spice blend.
Air fry until cooked through and primarily crispy.
In a pan, saute onions until tender. Add garlic during the process, but avoid burning the garlic when tender; add grated and cooked sweet potato. Top with BBQ sauce and stir.
Coleslaw:
Put coleslaw mix in a bowl. Blend remaining ingredients together, add sauce to coleslaw mix and make sure it is well coated.
This part can be made ahead.
The Sandwich:
I use the Ezekiel Sprouted grains sesame seed version. Warm a hamburger bun. Add pulled sweet potato mix, then top with coleslaw.