Top chefs. Plant-based recipes.
For the home cook.

Pulled Oumph! BBQ Sandwich

This sandwich is filled with Pulled Oumph! tossed in a homemade BBQ sauce and is topped with a classic coleslaw.

This is the best street food snack for either lunch or dinner. The smokey Pulled Oumph! pairs perfectly with the soft homemade buns and coleslaw. It’s the best combo ever!

Pulled Oumph! BBQ Sandwich

By Ricky Saward

2 hours to prep
55 mins to cook
Yields 4


  • 1 package Pulled Oumph!
  • 2 tablespoons canola oil
  • 1 cup 190 milliliters soy milk, plus more for brushing
  • 1 teaspoon dried instant yeast
  • 1 tablespoon sugar
  • 2 cups 250 grams all-purpose flour, plus more as needed
  • 1 1/2 teaspoons salt
  • 1 tablespoon margarine, cold


  • 1 tablespoon sugar
  • 3 1/2 tablespoons vegan mayonnaise
  • 3 tablespoons soy milk
  • 1 teaspoon white wine vinegar
  • 1 teaspoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 pound cabbage, shredded
  • 1 medium carrot, grated
  • 1 shallot, finely chopped
  • Salt, to taste
  • Fresh ground black pepper, to taste

BBQ sauce

  • 1 tablespoon canola oil
  • 1 yellow onion, chopped
  • 2 cloves of garlic, minced
  • 1 jalapeño pepper, seeded and chopped
  • 1 cup 225 grams tomato sauce
  • 6 tablespoons 75 grams brown sugar
  • 2 1/2 tablespoons margarine
  • 2 tablespoons maple syrup
  • 2 tablespoons white wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1 teaspoon ground ginger
  • 1 teaspoon  ground turmeric
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon smoked paprika
  • Liquid smoke, optional
  • Salt, to taste
  • Fresh ground black pepper, to taste



    • 1
      In a medium saucepan over medium-low heat, heat soy milk until lukewarm. Remove from heat and add yeast and sugar. Mix well and allow to rest for 10 minutes.
    • 2
      In a large mixing bowl, combine the flour and salt. Add the yeast mixture and knead with hands (or in a stand mixer with hook attachment) until smooth, about 10 minutes.
    • 3
      Knead in margarine until incorporated.
    • 4
      Cover the bowl with a kitchen towel and rest in a warm draft-free area until doubled in size, about 1 hour.
    • 5
      Divide the dough into 10 equal portions (about 50 grams each) and roll into smooth balls. Place on a parchment paper-lined baking sheet. Cover and let rise for 30 minutes.
    • 6
      When ready to bake, preheat the oven to 180°C/350°F, with the convection fan on.
    • 7
      Brush each bun with soy milk. Bake until golden brown, 20-30 minutes.


    • 1
      In a large bowl, combine sugar, mayonnaise, soy milk, vinegar, lemon juice, and mustard. Season to taste with salt and black pepper.
    • 2
      Add the cabbage, carrots, and shallot. Mix well to coat.
    • 3
      Transfer to the refrigerator for at least 2 hours before serving.


    • 1
      In a medium saucepan over medium heat, add oil, onion, garlic, and jalapeño. Cook until translucent.
    • 2
      Add 1/4 cup water, tomato sauce, brown sugar, margarine, maple syrup, vinegar, soy sauce, mustard, honey, ground ginger, turmeric, cloves, nutmeg, and smoked paprika. Stir well to combine. Add a dash of liquid smoke, if you’d like.
    • 3
      Cover with lid and simmer for 20 minutes.
    • 4
      Allow to cool slightly and carefully transfer mixture into a blender. Blend until smooth.
    • 5
      Season to taste with salt and black pepper.


    • 1
      In a large fry pan over medium heat, add oil and Oumph! Pulled. Cook until crispy.
    • 2
      Add the BBQ sauce and mix well to combine.
    • 3
      Slice the buns in half. Top with Oumph! Pulled and coleslaw.

Chef's Notes

Start with the coleslaw since it needs at least 2 hours in the fridge to rest. To ease things up, store-bought shredded coleslaw mix can be used instead of chopping your own vegetables. Feel free to use ready-to-eat coleslaw. 

If making your own buns, knead the dough while the coleslaw is resting. Alternatively, a stand mixer with a hook attachment can be used to knead the dough. Store-bought vegan brioche buns can be used. As the buns need to proof twice, one can proceed with the BBQ sauce, which can be made ahead or use a store-bought sauce. Pulled Oumph! can be cooked ahead and warmed up in the BBQ sauce before assembling the sliders.

Special Equipment: stand mixer with a hook attachment (optional), blender