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Pulled Oumph! Sandwich with Coleslaw

This is a loaded crunchy Pulled Oumph! sandwich layered with homemade coleslaw, vegan cheese, and pickled onions.

This Oumph! sandwich is an alternative to the very meaty pulled pork sandwich. It is a lighter vegan version. Made with fresh sourdough bread from my favourite bakery in Berlin, it has a very German kraut salad, Pulled Oumph!, homemade pickled onions, and vegan cheese. It could even be a grilled sandwich, lightly toasted in vegan butter in a pan.

Pulled Oumph! Sandwich with Coleslaw

By Pauline Bossdorf

20 mins to prep
10 mins to cook
Yields 2


  • 1/2 package Pulled Oumph!

Pickled onions

  • 1 medium red onion, thinly sliced
  • 1 teaspoon mustard seeds, optional
  • 1/4 cup 60 milliliters apple cider vinegar
  • 2-3 tablespoons maple syrup


  • 1/4 cup About 50 grams purple cabbage, shredded
  • 1 small carrot, julienned
  • 1 spring onion, finely chopped
  • 2-3 sprigs of fresh dill
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup
  • 1 teaspoon whole-grain dijon mustard
  • 1/2 clove of garlic, minced
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon  apple cider vinegar
  • Salt, to taste
  • Fresh ground black pepper, to taste

To assemble

  • 1 tablespoon olive oil
  • 4 slices sourdough bread
  • 1 tablespoon vegan butter
  • 2 slices vegan cheddar cheese  
  • 1/2  tomatoes, thinly sliced
  • Handful garden watercress
  • 2-4 lettuce leaves



    • 1
      In a lidded jar, add the onions and mustard seeds. Set aside.
    • 2
      In a small saucepan over medium heat, add 2 cups (500 milliliters) water, vinegar, and maple syrup. Gently simmer for about 4-5 minutes.
    • 3
      Gently pour pickling liquid over the onions (should be fully submerged) and allow to pickle for 15-20 minutes. Cool and store in the refrigerator for up to 2 weeks.


    • 1
      In a large bowl, combine the cabbage, carrots, spring onion, dill, olive oil, maple syrup, mustard, garlic, lemon juice, and vinegar. Season to taste with salt and black pepper.


    • 1
      In a large frying pan over medium heat, add oil and cook the Pulled Oumph! according to the package instructions. Transfer to a cutting board and use two forks to shred.
    • 2
      Wipe the same frying pan and heat over medium heat. Melt vegan butter and toast two slices of sourdough bread on one side. Flip the bread and lay a slice of vegan cheese on top of each. Allow to melt.
    • 3
      Transfer the toasted bread onto a plate. Top with the Pulled Oumph!, coleslaw, pickled onions, tomatoes, watercress, and lettuce leaves. Top with remaining slice of bread.

Chef's Notes

Start by pickling the onions. Whilst the pickled onions cool, prep everything needed for the sandwich. Store-bought shredded coleslaw mix can be used in this recipe to save time.