Not So Traditional North Carolina BBQ, Day 17

My time in the south has been as a vegetarian or vegan, so I haven’t really jumped on board with much of the North Carolina cuisine. BBQ seems to be big here and I don’t know all that much about it. I’ve had BBQ vegan sandwiches before and they were delicious. From what I have gathered (mind you as a vegan who normally doesn’t pay much attention when people speak about meat), there is a playful debate in the state in the style of the BBQ sauce. One seems to be a red sauce with a tomato base and the other seems to be a vinegar base with no tomato.

I am a huge fan of both tomato and vinegar, so either sounds amazing to me.  In some of the vegan BBQ sandwiches that I’ve had, I remember a strong vinegar taste and I loved it! I think I’d honestly like them both, cruelty free, of course! For today’s theme, I decided to make up a batch of my homemade BBQ sauce, which has a tomato base and a good amount of vinegar. This might be blasphemous to some native North Carolinian’s, but this is vegan BBQ- anything goes!

In my recreation, I used Butler’s Soy Curls that I ordered online as they are one of my favorite faux meats. They are freeze dried crispy curls that you re-hydrate and then cook as you desire. I have ordered these several times before as I have yet to find them in the area stores. We have been known to use the curls in stir fry, satays, BBQs and sandwiches. I think they are versatile enough to be used in many ways. They do a great job at absorbing liquid and sauces and have a nice flavor on even on their own. On this particular occasion we ate the BBQ over quinoa, but my favorite way is on a sandwich with vegan mayo and pickles. As a bonus, I like to throw on some vegan mayo based slaw.Butler Soy Curls Package

My BBQ sauce is a tomato and vinegar base. I might have just broken a law and if you’re from North Carolina, don’t yell at me. I’m a vegan-gluten free-Northerner trying to recreate a Southern dish. Just be happy that I tried! I have made this sauce before and I usually make it to taste, but I’ll provide a recipe below with some guidelines. I encourage you to taste the sauce and make it your own. When I made the sauce, I added it to the rehydrated curls and simmered until warmed through. I could hardly wait for dinner, I kept snacking out of the pan.

BBQ Soy curls
I forgot to take a picture of my plate. This is the BBQ simmering in the pan.

Amanda’s Southern Inspired Vegan BBQ Sauce

  • 8 oz no salt added, organic tomato sauce
  • 1/4 cup of apple cider vinegar
  • 2 tbsp molassas
  • 2 tbsp tamari, low sodium
  • 1 tbsp liquid smoke
  • 1 tbsp or more of your favorite hot sauce
  • Agave nectar, to taste

In a bowl add all of the ingredients except the agave nectar and whisk. Before adding the agave nectar, taste the sauce to see how much sweetener is needed. I like less sweetener. Add more or less of any of the ingredients.

Happy MoFo’ing!

2 thoughts on “Not So Traditional North Carolina BBQ, Day 17

  1. That looks and sounds delicious! But in the NC debate the answer is vinegar based (it has crushed red pepper too). I haven’t figured it out vegan style quite yet, but one day I will.


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