Happy (Belated) National Hoagie/Hero/Grinder Day!!!
This is my favorite food holiday so far. I just finished celebrating, and I am SO FULL. I want to go down and eat the leftovers straight out of the fridge. I want to put all the food IN MY MOUTH, even though there isn’t any more room in my stomach.
To start things off, Julie Hasson is a goddess. If you don’t know about Julie, visit her blog at http://www.juliehasson.com/ or check out her amazing cooking tutorials here: http://www.everydaydish.tv/ or on YouTube. And Julie’s cookbook, Vegan Diner, is probably my most used, most loved cookbook. If you like diner-style comfort food you owe it to yourself to get this book.
The reason that I’m reminding everyone that Julie is a goddess is because I decided to make Barbecue Soy Curl Po’Boys to celebrate National Long Sandwich With Many Names Day. And I used both of the BBQ sauces in Julie’s book. And they were SO GOOD I licked the very last fingerfuls of sauce out of the pot before I washed it.
You can find Julie’s recipe for Rough Rider BBQ sauce here. I made the spicy variation, which added a really wonderful heat on the back end of the sauce. It’s pretty sweet on its own, so I recommend the variation unless you really don’t like spice. I also made her Carolina BBQ Sauce to drizzle over the BBQ soy curls and cut the sweetness of the Rough Rider sauce a bit. She recommends it in the book… and usually if someone recommends it in their own book, it’s a good idea.
To make my BBQ soy curls, I rehydrated the curls, strained out the soaking water, and sauteed with the Rough Rider BBQ sauce. It looked like this in the pan:
Since neither of the sauces I made had any garlic in it, I made a simple garlic vinegar slaw to add to the sandwiches. I used the half-head of green cabbage left over from taco night; a quarter of an onion I found hanging out in the fridge, diced; three cloves of garlic (I like garlic A LOT) smashed through a garlic press; seasoned rice vinegar (I wanted sweet and mild, not sharp, but you could use apple cider vinegar); and a generous amount of salt and pepper. I let it sit and meld while everything cooked.
Then I assembled my sandwich. Here’s the end result:
I used a sourdough baguette for the bread because when I lived in Louisiana I fell in love with po’boys on baguettes. I love the chewiness a baguette brings to this type of sandwich. A generous layer of sauced soy curls, a drizzle of Carolina BBQ sauce, and a heap of garlicky slaw.