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Smoky Vegan BBQ Chicken Sandwich Topped w/ North C Recipe


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     Smoky Vegan BBQ Chicken Sandwich Topped w/ North C

Category   Breakfast - Brunch
Sub Category   Low-fat

1/2 bag of shredded coleslaw mix
1 c. cider vinegar
1/2 T. kosher salt
1/2 T. ground white pepper
1/2 T. red pepper flakes
1 T. white sugar
2 T. brown sugar
1/2 t. freshly ground black pepper
1/4 c. ketchup
One 1 lb. bag of fake-chicken
salt & pepper
Chili powder (or chipotle powder)
Dried thyme
1/2 T olive oil
6-8 slices of bread or 3-4 buns

Throw your coleslaw into a large bowl. Mix the dressing ingredients in a medium sized bowl and pour about 1/3 of it over the slaw. It may not look like it's enough to coat, but it'll start to increase once it sits in the fridge with the slaw. If it DOESN'T, add a bit more. Refrigerate the slaw and set the remainder of the dressing aside.
Heat your olive oil in a large pan on the stovetop, medium-heat. Add your fake chicken and spices (I haven't included precise measurements of spices, but I can say that I used a generous shake or two of each seasoning). Cook fake chicken until it's browned--about 5 minutes. Pour in remaining dressing and cover the pan with a lid. Lower heat to low.
Your sauce will reduce and thicken as it cooks. The longer you cook it, the more flavorful and juicy the fake chicken will be. I cooked mine for about 30 minutes or so. I also shredded the chicken to the best of my ability as it cooked, using a couple of forks and then a spatula.
To serve, scoop a generous amount of fake chicken onto your bun/bread. Scoop up a generous helping of coleslaw with a fork (letting it drain a little so it doesn't sog up your sandwich) and throw over the top of your fake chicken. Close. Eat.

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