Overview
Time: 30 minutes
Dishes: medium pot, medium bowl, small bowl, baking sheet
Hello, hello Dear Readers!
I have had a hankering for Buffalo-style sandwiches ever since living in Miami and having them at a nightclub waaayyyy back in my younger days. It was served on a bun with slaw and mayo. I made this sandwich with those flavors in mind, but, of course, upped it with Sriracha.
If you like some other hot sauce, this recipe should be able to support it, no problem.
You might be wondering why air-fry/pan fry the reconstituted Soy Curls and then broil them? Valid question! When the curls first reconstitute they are packed with moisture. You could squeeze them out first and skip the air-frying, but you would also be skipping a lot of bonus flavor and texture. I advise against it.
Use the Savory Soy Curls recipe
HERE and then make your Sriracha Buffalo sandwiches.
The slaw does well with either mayo or yogurt add it adds the welcome heat relief. We loved these quick sammies and it satisfied my craving for those long-ago flavors.
Side Note: Work is walloping me, since I am also taking a certification course and volunteering for a high school girls hackathon (Contact me if you know a high school girl who would like to participate. It is Pacific time, but it is virtual. I can send you an e-Flyer). Bear with me while I finish the Winter recipe zine. I hope to have it done in the next few weeks.
If you need inspiration for your weekly menu, check out ours
HERE.
Enjoy!
Speedy Cooking Tips:
- Prepare your Savory Soy Curls
- Gather your ingredients.
- Make the sauce.
- Start the slaw.
- Broil the Curls.
- Finish the slaw.
(Printer-friendly doesn't seem to be so friendly. Just select the text between the arrows (including the white space to add margin on the top), right-click, select Print, and now it's printer-friendly. Can also be saved as PDF: choose Save as PDF in Destination drop-down, instead of a printer.)
Sriracha Buffalo Sandwich
www.ZsusVeganPantry.com
Makes 4 servings
weekday
Preheat broiler to high.
1/2 cup ketchup
1/4 - 1/2 cup Sriracha
1/4 cup agave
1/4 cup lime juice
2 garlic cloves, minced
1/2 teaspoon dried ground ginger
3 cups chopped, Savory Soy Curls
4 cups shredded cabbage (1/2 small head or bag slaw mix)
1 small carrot, shredded (skip if using slaw mix)
1/4 small onion, grated
2 tablespoons lemon juice
1 tablespoon sugar
1/2 cup vegan mayo or plain, nondairy yogurt
2 green onions, minced
4 burger buns
1. Cooking Sauce: Stir together ketchup, Sriracha, agave, juice, garlic and ginger in a medium pot. Remove and set aside 2 tablespoons of the mixed sauce. Bring to boil, reduce to simmer and cook for 5 minutes. Add the Soy Curls, mix and transfer to a baking sheet. Broil for 10 minutes or until lightly charred. Set aside.
2. Slaw: Mix the cabbage, carrot, onion, lemon juice, sugar and 1/4 teaspoon salt. Set aside.
3. Topping Sauce: Mix the vegan mayo or yogurt, 2 tablespoons reserved Cooking Sauce and green onions. Taste and adjust seasoning.
4. Serve: Toast the buns well. Divide the Soy Curls among the buns, add the Slaw and the Topping Sauce to the Curls. Serve.
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