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Vegan slow-cooker pulled veg
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Prep Time:
5 minutes
Cook Time:
395 minutes
Total Time:
400 minutes
Delicious vegan pulled pork alternative, perfect with warm tortillas and vegan mayo.
Ingredients:
  • 60ml (1/4 cup) peanut oil
  • 2 (about 600g) eggplant, halved lengthways
  • 400g can finely diced tomatoes
  • 125ml (1/2 cup) smoky barbecue sauce, plus extra, to serve (optional)
  • 250g packet rainbow coleslaw
  • 400g can black beans, drained, rinsed
  • Tortillas, grilled, to serve
  • 90g (1/3 cup) vegan mayonnaise
  • Fresh coriander sprigs, to serve
Instructions:
  • In a large non-stick pan over high heat, heat the oil. Sear the eggplant cut side down until golden, about 5 minutes. Transfer to the slow cooker, cut side up.
  • Combine the tomato, barbecue sauce, and brown sugar in the slow cooker. Season with your favorite spices. Cover and cook on Low for 6 hours. Use tongs and a fork to shred the eggplant. Mix in the coleslaw and beans, stirring to coat everything. Continue cooking on Low for an additional 30 minutes.
  • Assemble the pulled vegetables in a gently heated tortilla, then adorn with a drizzle of mayo and extra barbecue sauce to your liking. Finish by adding fresh coriander sprigs on top.

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