BBQ Black Bean Sandwich with Creamy Vegan Slaw

Ingredients

• 15 oz black beans (Drain and rinse)
• 2 medium carrots (Trim, peel, and julienne or coarsely grate)
• 4 cloves garlic (Peeled and minced)
• 1 small bunch green onions (scallions) (Trim ends and cut into ¼-inch pieces)
• 1 medium head napa cabbage (Trim root, halve lengthwise, and thinly slice crosswise)
• 4 whole grain buns or rolls (Toast if desired)
• 1 small yellow onion (Peeled and minced)
• apple cider vinegar (Amount not specified; used in the BBQ beans and slaw dressing)
• brown sugar (Amount not specified; used in the BBQ beans)
• Dijon mustard (Amount not specified; used in the BBQ beans and slaw dressing)
• extra virgin olive oil (Amount not specified; for cooking)
• garlic powder (Amount not specified; used in the BBQ beans)
• ketchup (Amount not specified; used in the BBQ beans)
• onion powder (Amount not specified; used in the slaw dressing)
• paprika (Amount not specified; used in the BBQ beans)
• pure maple syrup (Amount not specified; used in the slaw dressing)
• salt (Amount not specified)
• soy sauce (Amount not specified; used in the BBQ beans)
• vegan mayonnaise (Amount not specified; used in the slaw dressing)

Steps

1. 1

   Peel and mince the yellow onion.

2. 2

   Preheat a medium saucepan over medium heat.

3. 3

   Peel and mince the garlic.

4. 4

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

5. 5

   Add the onion and garlic to the saucepan. Cook, stirring frequently, until slightly softened, 4–5 minutes.

6. 6

   Drain and rinse the black beans in a colander, then add them to the saucepan with the onion. Stir to combine.

7. 7

   Add the ketchup, apple cider vinegar, soy sauce, Dijon mustard, brown sugar, garlic powder, onion powder, paprika, and salt to the saucepan. Reduce the heat to low and simmer, stirring occasionally, while preparing the slaw.

8. 8

   In a large bowl, whisk together the vegan mayonnaise, apple cider vinegar, Dijon mustard, pure maple syrup, and onion powder. Set the dressing aside.

9. 9

   Wash and dry the fresh produce.

10. 10

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

11. 11

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

12. 12

    Trim off and discard the ends of the green onions. Cut them into ¼-inch pieces and add them to the bowl with the cabbage. Stir to combine the vegetables with the dressing, then set the slaw aside.

13. 13

    Toast the buns if desired.

14. 14

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

Notes

The structured recipe data does not specify quantities for the sauce and slaw dressing ingredients; they are preserved as unquantified ingredients. The bean mixture simmers while the slaw is prepared.

Nutrition per serving

• main
• sandwich
• vegetarian
• vegan
• dairy-free
• egg-free
• whole grain
• quick meal