(For all ingredients, please use organic versions if available)
Barbeque Sauce
1 cup ketchup
1 cup tomato sauce
½ cup vinegar
¼ cup molasses
2 teaspoon hickory
flavored liquid smoke
½ cup turbinado sugar
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
¼ teaspoon chili powder
¼ teaspoon cayenne pepper
Pinch of cinnamon
1 tablespoon vegan butter

Sandwich Filling
2 cups texturized soy protein
1 tablespoon soy paste
2 teaspoons soy sauce
1 teaspoon vegetable broth powder
1 teaspoon mushroom seasoning
1 teaspoon turbinado sugar
1 tablespoon canola oil
Served on a toasted
sesame seed bun with
vegan butter spread,
vegan baked beans,
corn, and cole slaw.

Coleslaw:
4 cups shredded cabbage (½ large cabbage)
Carrots, julienned
½ cup Vegenaise (or any vegan mayonnaise)
½ cup soy milk
¼ cup sugar
1 tablespoon white vinegar
Juice of ½ lemon
Pinch of salt
Pepper to taste

1. To prepare the sandwich filling, first soak the TVP for about 3-4 hours, and then rinse it and then squeeze up all the remaining water. Do this step twice.
2. Heat up 1 tablespoon of canola oil on a medium high heat.
3. Add in the TVP, 1 tablespoon of soy paste, 2 teaspoons of soy sauce, 1 teaspoon of vegetable broth powder, 1 teaspoon of mushroom seasoning powder, 1 teaspoon of turbinado sugar, and half a teaspoon of freshly ground black pepper.
4. Stir those around until it has a nice, brown surface on each side. This will take at least 3-5 minutes.
5. When the color appears, turn off the heat and let it cool.
6. To prepare the BBQ sauce, add a cup of ketchup, add 1 cup of tomato sauce. Set the stove to medium to medium heat.
7. Add in ½ a cup of vinegar, ¼ a cup of molasses, 2 teaspoon of hickory flavored liquid smoke.
8. Add in ½ a cup of turbinado sugar, ½ a teaspoon of salt, ½ a teaspoon of freshly ground black pepper, ½ a teaspoon of paprika.
9. Add in ¼ teaspoon of chili powder, ¼ teaspoon of cayenne pepper.
10. Add in a pinch of cinnamon.
11. Stir all the ingredients together for at least 20-30 minutes to allow the sauce to thicken on its own.
12. When it is thick enough, let it cool and then put in a squirt bottle for easier use.
13. Add a tablespoon of vegan butter. Stir around.
14. Turn the heat down to low and just let that work on its own.
15. Meanwhile, when the TVP is cool, just look closely to it. There is a grain of each TVP, just pull along it, make really small strips. And just continue until all finish. The smaller the strips, the better.
16. Get a toasted bun and spread it evenly and lightly with vegan butter.
17. Grab about ¼ - ½ cup of filling and just throw it on top.
18. Squirt a little bit of BBQ sauce on top. Not too much because it is a very strong flavor.
19. Next, put in some homemade coleslaw.
20. Put the top layer of the sandwich.
21. The sandwich is ready, and for serving, just add a little bit to the side some vegetarian baked beans and some corns.
22. Ready to be served.