Best 2 Vegan Burnt Ends Sandwich Recipes
**Vegan Burnt Ends Sandwich: A Plant-Based BBQ Delight**
Indulge in the smoky, savory goodness of vegan burnt ends, a delectable plant-based take on the classic barbecue favorite. These tender, caramelized "burnt ends" are made with a combination of jackfruit and seitan, providing a meaty texture that will satisfy even the most discerning palate. Served on a soft bun with a tangy barbecue sauce, these sandwiches are a symphony of flavors that will tantalize your taste buds.
**Recipes Included:**
1. **Vegan Burnt Ends**: This recipe guides you through the process of creating the mouthwatering burnt ends, using jackfruit and seitan as the base ingredients.
2. **BBQ Sauce**: Complement your burnt ends with a homemade barbecue sauce that strikes the perfect balance between tangy and smoky.
3. **Slaw**: Add a refreshing crunch to your sandwich with a creamy, tangy slaw made with cabbage, carrots, and a zesty dressing.
4. **Pickles**: Elevate your sandwich with a batch of homemade pickles, adding a delightful sour and tangy element.
5. **Vegan Mayonnaise**: Create a creamy and flavorful vegan mayonnaise to spread on your sandwich, adding a rich and satisfying touch.
6. **Sandwich Assembly**: Learn the art of assembling the perfect vegan burnt ends sandwich, layering the burnt ends, barbecue sauce, slaw, pickles, and vegan mayonnaise on a soft and fluffy bun.
Prepare to embark on a culinary journey as you recreate this mouthwatering vegan burnt ends sandwich in the comfort of your own kitchen. Let the tantalizing aromas fill your home as you indulge in this plant-based barbecue masterpiece.
BURNT END MELT SANDWICH
Provided by Food Network
Time 22h45m
Yield 1 sandwich
Number Of Ingredients 29
Steps:
- Preheat a smoker for cooking at 225 degrees F.
- Trim any excess fat from brisket. Sprinkle the brisket liberally with kosher salt. Stir together the black pepper, granulated garlic and 1/4 cup Cajun spice, then sprinkle all over the brisket. Place brisket fat-side up on a smoking tray and place in smoker. Add soaked and drained hickory wood chips and smoke until an instant-read thermometer inserted in the center registers 195 degrees F, about 12 hours.
- Let the brisket rest and cool completely, preferably overnight.
- Preheat the smoker for cooking at 250 degrees F. Cut the brisket into 1/2-inch cubes. Spread these cubes in an even layer on a sheet tray. Sprinkle with brown sugar, the remaining 1/4 cup Cajun spice and the BBQ Sauce. Mix thoroughly with your hands to ensure every piece is coated. Spread them out in an even layer and put the tray back in the smoker with fresh soaked wood chips to smoke for 2 hours. Remove from smoker.
- Hollow out the ciabatta. Add Mac and Cheese, some brisket burnt ends, green pear, some Cheddar and BBQ Sauce. Close the sandwich and place on a flattop panini press until cheese melts, about 1 minute. (Save the remaining meat for another use.)
- Combine light brown sugar, ketchup, pineapple juice, molasses, liquid smoke, mustard, salt, black pepper, granulated garlic, Cajun spice and 1 cup water in a stainless steel saucepan. Heat on low heat, stirring constantly and scraping the bottom with a wooden spoon so the sugars do not burn on the bottom of the pan, until it comes to a simmer. Simmer until desired consistency has been achieved, for about 1 hour. Allow to cool completely, then transfer to a clean plastic container or mason jar and store in the fridge.
- Melt butter in a saucepan over medium heat. Add flour to hot melted butter and whisk constantly for 3 minutes. Slowly add milk while continuing to whisk, then continue to cook, whisking, until sauce is thickened and bubbling. Remove from heat and stir in Cheddar, salt, pepper and Cajun spice. Stir until smooth and velvety, then fold in precooked noodles. Return to low heat and stir constantly until noodles are heated through. Serve.
KANSAS CITY BURNT END SANDWICH
Get your grill and palate ready to taste the ultimate in BBQ with this Kansas City Burnt End Sandwich recipe.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the grill to medium.
- Form two 2-foot pieces of Reynolds® Heavy Duty Aluminum Foil into large bowl-like shapes with 2-inch high sides; place on the grill.
- Add the point pieces from the brisket to the foil bowl along with the beef broth and BBQ sauce and mix until combined.
- Cook the point pieces for 30 minutes on medium heat with the grill door closed or until they appear to be caramelizing and deeply browned, almost as if they were burnt.
- Serve the BBQ burnt ends on hamburger buns.
Nutrition Facts : Calories 690.1 calories, Carbohydrate 66.1 g, Cholesterol 93.1 mg, Fat 33.6 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 12.8 g, Sodium 1857.6 mg, Sugar 35.2 g
Tips:
- Choose the right type of jackfruit. Look for young jackfruit in brine or water, as it has a more tender texture and absorbs flavors better.
- Shred the jackfruit properly. Use two forks to pull the jackfruit apart into small pieces, similar to pulled pork.
- Don't skip the marinade. The marinade helps to infuse the jackfruit with flavor and makes it more tender.
- Cook the jackfruit until it's slightly caramelized. This will give it a smoky, barbecue flavor.
- Serve the burnt ends on a soft, fluffy bun. This will help to soak up all the delicious sauce.
- Don't forget the coleslaw and pickles. These classic sides add a refreshing crunch and tang to the sandwich.
Conclusion:
These vegan burnt ends sandwiches are a delicious and satisfying alternative to traditional pulled pork sandwiches. They're perfect for a summer cookout or a casual get-together. With their smoky, barbecue flavor and tender texture, these sandwiches are sure to be a hit with everyone who tries them.
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