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Great Day Kitchen, 4/24/18 - Vegan ''Pork'' & ''Hot Dogs''

Chef Ashley Hankins, creator of the “Eat Figs, Not Pigs” blog, visited the Great Day Kitchen to prepare some delicious food.

Chef Ashley Hankins, creator of the “Eat Figs, Not Pigs” blog, visited the Great Day Kitchen to prepare some delicious food.

Click here to learn more about Eat Figs, Not Pigs.

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(Due to technical difficulties, the first segment for Chef Ashley's BBQ ''Pork'' Sandwiches is not available)

BBQ "Pork" Sandwiches


Ingredients:

Coleslaw

  • 5 cups loosely packed coleslaw mixed
  • ½ cup red onion, finely diced
  • ¾ cup vegan friendly mayonnaise (we use the brand JUST, found at several grocery stores)
  • 2 tablespoons white wine vinegar
  • 1 tablespoon sweet pickle relish
  • ½ teaspoon celery seed
  • Sea salt and pepper to taste


Onion Strings

  • 1 medium size white onion, sliced very thin (if you have a mandoline with a 1.5 centimeter setting, use that)
  • 1 cup all purpose flour
  • 1 cup panko bread crumbs
  • ¾ cup original, unsweetened non-dairy milk (we use Almond Milk)
  • 1 teaspoon sea salt, divided
  • 1-2 quarts vegetable oil, for frying


Sandwiches


  • 2 pounds king oyster mushrooms, stems removed
  • 2 tablespoons vegetable oil
  • 1 tablespoon brown sugar
  • 1 teaspoon each - smoked paprika, garlic powder, liquid smoke
  • ½ teaspoon sea salt
  • 4 sesame seed buns
  • ½ cup BBQ sauce of your choice, plus more for serving



Directions:

Preheat over to 350 degrees

Sandwiches

  • Use a fork to shred the stems of the king oyster mushrooms until they resemble shredded meat.
  • In an 8”x11” baking dish tosh the shredded mushroom with vegetable oil,spices, and liquid smoke.
  • Using your hands, toss to combine mushrooms and seasonings, making sure everything is evenly coated.
  • Place mushrooms in the middle rack of the oven for 40 minutes, tossing about every 10-15 minutes.
  • While your mushrooms are baking, prepare coleslaw and onion strings.
  • Once mushrooms are done baking, transfer them to a non-stick pan on medium heat and cook with BBQ sauce until the BBQ sauce starts to caramelize, about 15 minutes.
  • Remove from heat and serve on toasted sesame seed buns with coleslaw, crispy onion strings, and additional BBQ sauce.


Coleslaw

  • In a large bowl, combine all ingredients and mix thoroughly.
  • Cover and set aside in the refrigerator while you prepare the sandwiches.


Onion Strings


  • In a large ziploc bag (big enough to shake the onion strings around), add flour and ½ teaspoon sea salt and flour. Set Aside.
  • In a shallow baking dish or bowl, add non-dairy milk. Set Aside.
  • Place onion strings in the bag of flour and shake around, ensuring all the pieces are coated with flour. Continue this until all the onion strings are coated. Place empty ziploc bag aside
  • In the same bag that you tossed the onion strings in, add panko bread crumbs and remaining sea salt. It’s ok of there’s still flour in it.
  • Using tongs or your hands, dip flour-coated onion strings into the non-dairy milk, making sure they are fully submerged and coated, then place back into the ziploc bag with panko bread crumbs and give the bag a good shake to ensure the onion strings are fully coated in panko crumbs. Repeat this process until all the onions are coated.
  • In a pot on medium high, heat oil to about 350-375 degrees.
  • Add onions and fry until golden brown and crispy, about 5-7 minutes.
  • Set on a cooking cooling rack or paper towel-lined plate.
  • Repeat until all the onions are fried.


Carrot 'Hot Dogs'


Ingredients:

  • 4-5 large carrots
  • 2 cups of water


Marinade

  • 2 Tablespoons liquid smoke
  • ¼ cup Tamari sauce
  • 2 tablespoons vegan Worcestershire sauce
  • 3-4 fresh garlic, minced
  • 1 teaspoon sea salt
  • 1/2 tsp vegetable bouillon or vegan chicken bouillon (we use Better Than Bouillon), mixed with 1/4 cup water
  • ¼ cup white wine vinegar
  • 1 Tablespoon maple syrup


Directions:

  • Peel the carrots, shaping them with peeler to an even roundness. Trim the ends to fit your buns in length.
  • Place about 2 cups of water in a skillet and heat to boiling; add carrots and cover, simmer along for 8-10 minutes or until carrots are fork tender. Do not overcook!
  • While carrots are cooking, prepare your marinade by combining ingredients into a small bowl.
  • When carrots have cooked sufficiently, immediately pour contents of pot into a colander and drain, then run cold water over carrots to stop the cooking process.
  • Place carrots in an air-tight container large enough for all the carrots to lay flat (a zip style plastic freezer bag also works well). Place in refrigerator and allow carrots to marinate for 6-24 hours.
  • Place carrots and a few tablespoons of marinade in a hot non-stick skillet, and cook, allowing marinade to caramelize the carrots and create a nice brown exterior coating.
  • If you prefer, you can bake the carrot dogs in their marinade for 10-15 minutes at 350 degrees, turning halfway through to brown evenly. OR you can grill them over low coals.
  • Serve with your favorite sides and toppings.
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