Vegan “Pulled Pork”

Earlier this year, when we were new at making vegan meals around our house, I decided to try and make vegan pulled pork. I had seen a few recipes floating around Pinterest, and decided to go with one that used jackfruit.


In case you’re not in the know (which I wasn’t until that moment in time), jackfruit is related to figs and comes from the jackfruit tree, which is native to South and Southeast Asia. It’s apparently quite popular in vegan cuisine because it pulls apart in a similar way that some cuts of pork do when they’re cooked.

It took me forever to find it, but I finally came across a can and set to work making vegan pulled pork.

It was a disaster. Apparently there are different kinds of jackfruit you can buy and this one was sweetened. Mixed with a BBQ sauce, the result was nothing short of disgusting. We ended up getting pizza for dinner.

I was reluctant for a long time after that to try making vegan pulled pork again, but then I started coming across recipes that used grated vegetables (carrots, butternut squash, sweet potato) instead. Huh. That, I could handle. The grated veggies are intended to mimic shredded pork. It’s not EXACTLY the same, but it’s definitely a tasty (and healthy) alternative!

And so was born this recipe for vegan pulled pork, using my favourite sauce recipe from Canadian Living. I’ve made it a few times now and haven’t been disappointed. Most recently I topped it with the Sesame Ginger Coleslaw I made and it was delicious! Enjoy!

Vegan "Pulled Pork" w/ Sesame Ginger Coleslaw
Recipe type: Lunch, Dinner
Cuisine: Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
A delicious vegan version of pulled pork. You could probably also call it a sloppy joe. The key to this recipe is advanced preparation!
  • 1 cup green lentils, rinsed
  • 2 cups water
  • 2 tbsp olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 2 tsp ground corriander
  • 2 bay leaves
  • ¼ cup tomato paste
  • 1 can (398 ml) tomato paste
  • 2 tbsp backed brown sugar
  • 2 tbsp apple cider vinegar
  • 2 tbsp vegan worcestershire sauce
  • 2 cups shredded carrots
  • Buns or wraps to serve
  • Sesame Ginger Coleslaw (link above)
  • Vegan mayonnaise
  1. Bring water to a boil and add lentils. Cook until firm and set aside.
  2. While lentils are cooking, grate carrots. Set aside.
  3. Combine tomato sauce, brown sugar, apple cider vinegar and worcestershire sauce. Set aside.
  4. Heat oil in dutch oven. Add onion, garlic, chili powder, coriander and bay leaf. Cook for 5 minutes, until onion is soft, stirring frequently. Don't worry about bits that stick; this adds flavour!
  5. Add tomato paste and cook 2-3 minutes.
  6. Add the tomato sauce mixture you prepared earlier to the onion mixture.
  7. Add lentils and grated carrots. Cook 10-15 minutes.
  8. Serve on buns prepared with vegan mayonnaise and top with Sesame Ginger Coleslaw


Sesame Ginger Coleslaw

Sesame Ginger Coleslaw (Vegan, Gluten-free)

The other day I asked Google “what’s the difference between a slaw and a salad” and then “coleslaw vs slaw”?

Other people are worried about the American election, I’m worried about proper use of the word slaw.

Slaw is a funny word.





I learned that a coleslaw is a mix of finely chopped cabbage and other vegetables. A slaw without the cole is finely chopped vegetables without the cabbage. Typically they have a vinegar based dressing.

A salad, on the other hand, is chopped vegetables topped with a dressing (not necessarily vinegar based, but it can be).dsc_1127


It didn’t really clear things up for me either. I think, when it comes down to it, it’s somewhat regional. As I move forward in the cooking world, I’m going to define a slaw (or coleslaw), as a mixture of grated or finely sliced vegetables with a vinegar based dressing.


I was inspired to make this coleslaw by a recipe I made a few weeks ago, a Daikon-Carrot Salad from the Food Network. I LOVED the dressing but felt it needed a bit more vinegar, so I tweaked it a bit. The result is delicious! I love eating coleslaw on it’s own, but I have a few ideas as far as entrees to pair it with. Stay tuned!


Sesame Ginger Coleslaw
Recipe type: Vegetables, Salad, Coleslaw, Side
Cuisine: Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
A ginger-y, tangy coleslaw that is delicious on its own or as a side. Tip: I just happened to have a yellow carrot on hand; try using other coloured carrots for for a bright and colourful look! Tip: Do you find yourself buying too much ginger and it does bad? Try grating the whole thing, freeze in tbsp amounts on a plate, then store in a bag in the freezer. Pop out single portions as you need them!
  • Two carrots, peeled and grated
  • ¼ red cabbage, chopped into slices
  • 1 tbsp ginger, grated
  • 4 tbsp rice vinegar
  • 2 tsp lime juice
  • ¼ cup olive oil
  • 1 tsp sesame oil
  • 1 tbsp sesame seeds, toasted
  1. In a large bowl, mix grated carrots and sliced cabbage
  2. In a separate bowl, combine ginger, rice vinegar, lime juice, olive oil, and sesame oil. Set aside.
  3. In a small skillet on medium heat, toast sesame seeds to a light brown. Be careful, they'll burn quickly!
  4. Add sesame seeds to dressing, then add to vegetables. Mix well, then refridgerate for at least an hour to let the flavours meld together. Enjoy!