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


Open-Faced Smoked Tofu “BLT”

Vegan Open-Faced Smoked Tofu "BLT" from Mommy Doesn't Share Food.

“I don’t want to-poo!!”

This from Molly, one day a few months back, on the drive home from day care.

I can’t remember exactly what I’d had planned for dinner, but tofu obviously wasn’t what she’d had in mind. Her reaction though, perfectly sums up the attitude most of the general public has about tofu.

Tofu has a bad rep. I suppose it’s the spongy, moist texture and the bland taste that turns people off.

I love it!

When A became vegan, I jumped on the chance to use more tofu in our meals. It’s a good source of protein, calcium and iron and I love how it absorbs the flavours you cook it with. I’ve tried cooking with it several ways and will share my faves with you in the future, but I still haven’t found any way of cooking it that the kids will enjoy.

That is, until smoked tofu. 

Smoked tofu is the answer to the tofu blahs. It has a mild smokey flavour, which gives it a lovely bacon quality without getting Babe involved. Colour me surprised when my kids were not only willing to try it, but were eating slices right out of the package and actually asking for more! I find it to be quite versatile and have used it in a few different ways, but this open faced sandwich is my favourite. It’s my go-to lunch on the days when I’m home with the kids!






You can certainly try and make your own smoked tofu, but these days I have an “If it ain’t broke, don’t fix it” mentality when it comes to some foods, and this would be one of them. Veggie burgers are another. Smoked tofu is readily available in most grocery stores and is quite inexpensive. I like the Soyganic brand, mostly because it’s the only one I see in the stores I go to, but also because they use organic soy.

And can we have a quick chat about English muffins?? I have a slight obsession with them right now. The holes are pockets of flavourful goodness and offer a lovely surprise when you bite into one. A toasted English muffin with just butter?? Bliss. In this case you get a little dollop of tangy vegan mayo and it’s just the best!

I hope you enjoy!

Side Note: Of course the battery in my DSLR was dead when I went to take these pics. Of course. So I used my phone. Not how I wanted to start out my first food post on here, but they aren’t too bad! That’s what Photoshop Elements is for 🙂

Open-faced Smoked Tofu "BLT" Sandwich20160916_112647
Recipe type: Lunch, Dinner
Cuisine: Vegan, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
  • English muffin or bread of your choice
  • 2 TBSP vegan mayo (I like Veganaise)
  • 4 slices of smoked tofu, about ⅛ inch thick
  • A few pieces of lettuce or other greens (basil is delicious!)
  • 2 slices of tomato
  • Salt and pepper, to taste
  1. Preheat oven to 350 degrees F
  2. Break apart the english muffin and place on a baking tray.
  3. Spread 1 TBSP of vegan mayo onto each muffin piece.
  4. Place two slices of smoked tofu on each muffin piece and top with lettuce and a tomato slice.
  5. Season with salt and pepper
  6. Heat up in the oven for 5 minutes or so and enjoy!