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BBQ Black Bean Sandwich with Creamy Vegan Slaw.

  • ½ (15 oz) can
    black beans
  • 1 medium
    carrot
  • 2 cloves
    garlic
  • ½ small bunch
    green onions (scallions)
  • ½ medium head
    napa cabbage
  • 2
    whole grain buns or rolls
  • ½ medium
    yellow onion
  •  
    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
  • 1
    Peel and mince the onion.
    ½ medium yellow onion
  • 2
    Preheat a small saucepan over medium heat.
  • 3
    Peel and mince the garlic.
    2 cloves garlic
  • 4
    Once the saucepan is hot, add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 5
    Add the onion and garlic to the saucepan; cook, stirring frequently, until slightly softened, 3-4 minutes.
  • 6
    Drain and rinse the beans in a colander; add to the saucepan with the onion. Stir to combine.
    ½ (15 oz) can black beans
  • 7
    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.
    ¼ cup ketchup
    1 ½ tbsp apple cider vinegar
    1 ½ tsp soy sauce
    ½ tsp Dijon mustard
    1 tbsp brown sugar
    ¼ tsp paprika
    ¼ tsp garlic powder
    ⅛ tsp salt
  • 8
    In a large bowl, whisk together the mayonnaise, vinegar, Dijon, maple syrup, and onion powder. Set aside.
    ¼ cup vegan mayonnaise
    1 tbsp apple cider vinegar
    1 ½ tsp Dijon mustard
    1 ½ tsp pure maple syrup
    ½ tsp onion powder
  • 9
    Wash and dry the fresh produce.
    ½ medium head napa cabbage
    1 medium carrot
    ½ small bunch green onions (scallions)
  • 10
    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.
  • 11
    Trim and peel the carrot, then julienne or coarsely grate. Add to the bowl with the cabbage.
  • 12
    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.
  • 13
    Toast the buns if desired.
    2 whole grain buns or rolls
  • 14
    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!