We’re giving you a veggie-friendly BBQ roll to try this week! Perfectly pan-fried On The Green Side tenders sit atop a toasted Portuguese roll smothered in BBQ sauce and topped with caramelised onions. Sided with a herby-lemon carrot & cabbage slaw, and sprinkled with sunflower seeds. Vamos, Chef!
Vegan Portuguese BBQ Roll
Vegan Portuguese BBQ Roll
with On The Green Side tenders
Hands on Time: 20 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- BBQ Sauce
- Cabbage
- Carrot
- Fresh Chives
- Lemon Juice
- On The Green Side Tenders
- Onion
- Onions
- Portuguese Roll
- Portuguese Rolls
- Salad Leaves
- Sunflower Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY SLAW
In a bowl, toss together the lemon juice, the sliced Cabbage, the carrot ribbons, the sliced chives, a drizzle of olive oil, and seasoning. Set aside.
SWEET Onions
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until caramelised, 7-9 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, cover, and set aside.
PAN-FRIED PERFECTION
Using a fork, pull apart and shred the tenders. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the shredded tenders until browned and warmed through, 1-2 minutes (shifting occasionally). Mix in the BBQ sauce, remove from the pan, and set aside.
RAVING ROLLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved roll, cut-side down, until browned, 2-3 minutes.
GREAT WORK!
Top the bottom half of the roll with the shredded salad leaves, the BBQ tenders, and the caramelised Onions. Side with the lemony slaw and garnish with the toasted seeds. Cheers, Chef!
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY SLAW
In a bowl, toss together the lemon juice, the sliced Cabbage, the carrot ribbons, the sliced chives, a drizzle of olive oil, and seasoning. Set aside.
SWEET Onions
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until caramelised, 9-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, cover, and set aside.
PAN-FRIED PERFECTION
Using a fork, pull apart and shred the tenders. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the shredded tenders until browned and warmed through, 1-2 minutes (shifting occasionally). Mix in the BBQ sauce, remove from the pan, and set aside.
RAVING ROLLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved rolls, cut-side down, until browned, 2-3 minutes.
GREAT WORK!
Top the bottom half of the roll with the shredded salad leaves, the BBQ tenders, and the caramelised Onions. Side with the lemony slaw and garnish with the toasted seeds. Cheers, Chef!
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY SLAW
In a bowl, toss together the lemon juice, the sliced Cabbage, the carrot ribbons, the sliced chives, a drizzle of olive oil, and seasoning. Set aside.
SWEET Onions
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until caramelised, 9-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, cover, and set aside.
PAN-FRIED PERFECTION
Using a fork, pull apart and shred the tenders. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the shredded tenders until browned and warmed through, 2-3 minutes (shifting occasionally). Mix in the BBQ sauce, remove from the pan, and set aside.
RAVING ROLLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved rolls, cut-side down, until browned, 2-3 minutes.
GREAT WORK!
Top the bottom half of the roll with the shredded salad leaves, the BBQ tenders, and the caramelised Onions. Side with the lemony slaw and garnish with the toasted seeds. Cheers, Chef!
SUNNY SEEDS
Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
ZESTY SLAW
In a bowl, toss together the lemon juice, the sliced Cabbage, the carrot ribbons, the sliced chives, a drizzle of olive oil, and seasoning. Set aside.
SWEET Onions
Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced Onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, cover, and set aside.
PAN-FRIED PERFECTION
Using a fork, pull apart and shred the tenders. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the shredded tenders until browned and warmed through, 2-3 minutes (shifting occasionally). Mix in the BBQ sauce, remove from the pan, and set aside.
RAVING ROLLS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved rolls, cut-side down, until browned, 2-3 minutes.
GREAT WORK!
Top the bottom half of the roll with the shredded salad leaves, the BBQ tenders, and the caramelised Onions. Side with the lemony slaw and garnish with the toasted seeds. Cheers, Chef!
Frequently Asked Questions
What is the preparation time for Vegan Portuguese BBQ Roll?
The preparation time for Vegan Portuguese BBQ Roll with On The Green Side tenders is between 20 and 40 minutes.
What is the total time required to make Vegan Portuguese BBQ Roll with On The Green Side tenders?
The total time required to make Vegan Portuguese BBQ Roll with On The Green Side tenders is between 30 and 50 minutes.
How many servings does Vegan Portuguese BBQ Roll provide?
4 servings
What are the main ingredients in Vegan Portuguese BBQ Roll?
BBQ Sauce, Cabbage, Carrot, Fresh Chives, Lemon Juice, On The Green Side Tenders, Onion, Onions, Portuguese Roll, Portuguese Rolls, Salad Leaves, Sunflower Seeds
What is the nutritional information of Vegan Portuguese BBQ Roll?
Calories: 825, Carbs: 105 grams, Fat: grams, Protein: 41.6 grams, Sugar: 25.6 grams, Salt: 1292 grams
How do I prepare Vegan Portuguese BBQ Roll?
SUNNY SEEDS: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. ZESTY SLAW: In a bowl, toss together the lemon juice, the sliced cabbage, the carrot ribbons, the sliced chives, a drizzle of olive oil, and seasoning. Set aside. SWEET ONIONS: Return the pan to medium heat with a drizzle of oil. When hot, fry the sliced onion until caramelised, 9-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, cover, and set aside. PAN-FRIED PERFECTION: Using a fork, pull apart and shred the tenders. Return the pan to medium-high heat with a drizzle of oil. When hot, fry the shredded tenders until browned and warmed through, 1-2 minutes (shifting occasionally). Mix in the BBQ sauce, remove from the pan, and set aside. RAVING ROLLS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the halved rolls, cut-side down, until browned, 2-3 minutes. GREAT WORK!: Top the bottom half of the roll with the shredded salad leaves, the BBQ tenders, and the caramelised onions. Side with the lemony slaw and garnish with the toasted seeds. Cheers, Chef!
What should be prepared from my kitchen to make Vegan Portuguese BBQ Roll?
BBQ Sauce, Cabbage, Carrot, Fresh Chives, Lemon Juice, On The Green Side Tenders, Onion, Onions, Portuguese Roll, Portuguese Rolls, Salad Leaves, Sunflower Seeds
How many calories does Vegan Portuguese BBQ Roll have?
825 calories
How much fat content does Vegan Portuguese BBQ Roll have?
grams
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