Bbq’d Chik’n Sandwich with Tangy coleslaw, Roasted potatoes and Sugar snap peas
Summer always means BBQ’s and for a vegetarian that means a whole lot of boca burgers. Which I am totally good with, I do LOVE Boca Chik’n Patties. But I have been realizing that my meat eating friends and even my hubby have been more adventurous than just the regular hamburgers and dogs this summer. I decided I wanted to try something different too! I made a glaze for the chik’n and some coleslaw (minus any mayo- yuck!) and made a delicious sandwich. Sugar Snap Peas are a total summer food for me. Mmmm I love them cooked or raw (although raw makes my lips totally swell up and itch- yep its a weird food allergy but I can’t help still eat them raw) Anyways, they totally remind me of my cousins. We use to go strawberry and pea picking when we were little. We would have massive pea fights in the fields. It was awesome. We would come away from the day stained red and pulling peas out of hair.
Ingredients:
A package of any kind of fake chik’n. I am sure every vegetarian has their own preference. I know I do.
Rolls
Baby Red potatoes
Sugar Snap Peas
Paprika
Garlic Salt
Pepper
Parsley
A package of preshredded Cabbage
Glaze:
1/2 cup any grill sauce (I used a hannafords brand Honey Bourbon)
1 Tbsp. Honey
1/2 tsp. dry mustard powder
1 tsp. Dijon Mustard
1 Tbsp. cider vinegar
Coleslaw:
2 Tbsp. olive oil
2 Tbsp. Rice Vinegar
1 Tbsp. Honey
1 tsp. Celery Seeds
4 Cups Shredded Coleslaw
1. Preheat over to 350. Wash and cut potatoes in half. Place in a bowl and mix together with paprika, garlic salt, parsley, pepper and olive oil. Spread evenly onto a baking sheet and cook about 25 mins.
2. In saucepan combine grill sauce, honey, mustard powder, mustard and vinegar. Bring to a simmer over medium heat, stirring and then removing from heat. Set a aside for a moment
3. Prepare coleslaw: In large bowl whisk together oil, vinegar, and honey. Add celery seeds and coleslaw mix and toss together.
4. Take chik’n pieces, spread glaze on top. Then either on a BBQ or on a stove top in a frying pan, cook Chik’n for a few mins each side. Applying more glaze as desired.
5. Steam some sugar snap peas.
6. For the last few mins turn the broiler on in the oven to toast up the potatoes.
7. Pile it all on a plate together. Enjoy with some lemonade, good friends and hopefully a beautiful backyard.
I will have a recap of my trip to NYC last week with Julie and some pretty pictures of the LOFT holiday Preview Party later this afternoon!!
Mmm, looks good! Thanks for always posting great recipes…I definitely want to try this glaze! I just posted a recipe on my blog too for cake – so, so good :]
Also, Kev’s letter to the baby in the last post was so nice and sweet! Have a great week you two!
I LOVE barbecue! that glaze looks delicious.
Have you tried Dr. Praeger’s Tex Mex Veggie Burgers? I buy them at my local Trader Joes. They are THE BEST!
hehe. I always think of you guys too when I eat peas.
I tried Boca burgers for the first time this past weekend. I really like them! I’ll have to try out the “chicken” patties next. Those looked soooo good, too!
I love Boca Burgers! I eat meat and I have been known to turn down the meat counterpart and go for the boca!
This meal looks yummy!
I’m making this tonight, for real.
YUM! I don’t experiment with the “fake meats” enough….I tend to stick to black bean burgers, the breaded Boca chikcen patties or regular Boca burgers. THIS, however, looks amazing!
This looks really delicious!!!
Yum yum yum! Can I have some??
This looks so good. I love trying new vegetarian recipes. Do you know any good sites or blogs with good vegetarian recipes? I am looking for a few to get some new ideas. Thanks! I love your blog.
be careful what veggie stuff you eat. some of boca burger’s products have neurotoxins in them. not good for the baby.
http://motherjones.com/blue-marble/2010/04/which-veggie-burgers-contain-neurotoxin
I did indeed make this last night and it is now in our meal rotation. So good.