Name: BBQ Black Bean Sandwich with Creamy Vegan Slaw
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (398 ml) cans black beans; 3 medium carrots; 6 cloves garlic; 1 ½ small bunches green onions (scallions); 1 ½ medium heads napa cabbage; 6 whole grain buns or rolls; 1 ½ medium yellow onions; apple cider vinegar; brown sugar; Dijon mustard; extra virgin olive oil; garlic powder; ketchup; onion powder; paprika; pure maple syrup; salt; soy sauce; vegan mayonnaise

BBQ Black Bean Sandwich with Creamy Vegan SlawBBQ Black Bean Sandwich with Creamy Vegan Slaw — a 40-minute dinner recipe with 19 ingredients, serving 6.Ingredients

1 ½ (398 ml) cans black beans

3 medium carrots

6 cloves garlic

1 ½ small bunches green onions (scallions)

1 ½ medium heads napa cabbage

6 whole grain buns or rolls

1 ½ medium yellow onions

apple cider vinegar

brown sugar

Dijon mustard

extra virgin olive oil

garlic powder

ketchup

onion powder

paprika

pure maple syrup

salt

soy sauce

vegan mayonnaise

Instructions

Peel and mince the onion.

Preheat a medium saucepan over medium heat.

Peel and mince the garlic.

Once the saucepan is hot, add oil and swirl to coat the bottom.

Add the onion and garlic to the saucepan; cook, stirring frequently, until slightly softened, 5-6 minutes.

Drain and rinse the beans in a colander; add to the saucepan with the onion. Stir to combine.

Add the ketchup, vinegar, soy sauce, Dijon, brown sugar, and spices to the saucepan. Reduce heat to low and simmer, stirring occasionally, while you make the slaw.

In a large bowl, whisk together the mayonnaise, vinegar, Dijon, maple syrup, and onion powder. Set aside.

Wash and dry the fresh produce.

Trim off and discard the root end of the cabbage; halve the cabbage lengthwise, then thinly slice crosswise and add to the bowl with the dressing.

Trim and peel the carrots, then julienne or coarsely grate them. Add to the bowl with the cabbage.

Trim off and discard the ends of the green onions; cut the onions into ¼-inch pieces and add to the bowl with the cabbage. Stir to combine the veggies with the dressing and set aside.

Toast the buns if desired.

To serve, place the bottom half of a bun on each plate. Top with bean mixture and some of the slaw; close with top half of the bun. Serve with remaining slaw on the side. Enjoy!

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