Vegan "Pulled" Spaghetti Squash Barbecue with Vegan Cole Slaw on Vegan Creamed Corn and Chive Cakes

Yield: 4-8 servings (depending on how hungry you are)

My pal, Katherine Jackson, requested a veg version of pulled pork barbecue. When I told her she had me stumped (because I wasn't sure how I could shred something like seitan in a home kitchen), she suggested spaghetti squash. I thought that was a brilliant idea. And I hope you agree.

But, for me, no barbecue meal is complete without the counterpoints of crispy-creamy cole slaw and tender "buttery" corn cakes, so I added those to the mix. I think you'll love this trifecta of tastes. Here's to you, Katherine, for providing great inspiration!


Vegan "Pulled" Spaghetti Squash Barbecue

1 tablespoon olive oil
1 spaghetti squash, roasted (see recipe below)
Bloomin' Barbecue Sauce

Heat oil in a large skillet over medium-high just until simmering and carefully swirl to coat the bottom. Stir a few spoonfuls of sauce into the squash until well-coated, but not not saturated. Add squash to heated pan and gently press into one layer, filling the skillet. Cook for approximately 3-5 minutes. You want it to char just slightly in some places on the bottom but not stick and burn. Stir or loosen from bottom if necessary. Turn the squash over one spoon- or spatula-full at a time and cook for another 3-5 minutes to achieve the same light char in places. Serve with additional sauce, heated, with Vegan Cole Slaw on warm Vegan Creamed Corn Cakes. (All recipes follow.)


Spaghetti Squash

Preheat oven to 375 degrees. Oil a baking pan. Split spaghetti squash lengthwise, scoop out seeds and stringy pulp and discard (compost!). Place squash halves face down on the baking pan and roast in the center of the oven for 1 hour and 15 minutes. Remove from oven to a wire rack, let sit until cool enough to handle and then scrape flesh out of shell in a flaking motion using a fork creating "shreds."


Bloomin' Barbecue Sauce

Optional, but recommended: 1 small onion, finely diced and sauteed in a little olive oil over medium-high heat until golden and slightly caramelized
1-15 ounce can tomato puree
1 tablespoon apple cider vinegar
1 tablespoon Amino Acids
5 tablespoons sweetener (I like 1 tablespoon each of the following, but use what you have: maple syrup, molasses, brown rice syrup, brown sugar)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Sweet paprika
1 teaspoon chili powder
1 teaspoon ground coriander
1-3 teaspoons prepared mustard
pinch of coarse sea or kosher salt to taste
pinch of freshly ground black pepper to taste
a dash or two of Liquid Smoke to taste

Stir all together and heat gently until simmering. Simmer for just a few minutes to let flavors combine. Store, covered, in refrigerator.


Vegan Cole Slaw

1 scant cup vegan mayonnaise
1/4 cup apple cider vinegar
1/4 cup maple syrup
1 teaspoon prepared mustard
1 teaspoon celery seeds
salt and pepper to taste
1-12 ounce bag of broccoli cole slaw mix (or the same amount of shredded red and green cabbage and carrots)

Place all ingredients except slaw mix in the bottom of a medium bowl and whisk to combine. Add slaw mix and toss together until well combined. Store, covered, in refrigerator.


Vegan Creamed Corn Cakes
Yield: 8 corn cakes

1/2 cup self-rising cornmeal mix
1/2 cup self-rising flour
pinch garlic powder
1-15 ounce can creamed corn
about 1/2 cup unsweetened soy milk (plain would be good too, just a little sweeter)
1 tablespoon fresh snipped chives
2 scant tablespoons vegan butter (I like Earth Balance)

In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Meanwhile, place first three ingredients in a medium mixing bowl. Make a well in the center and pour in creamed corn, soy milk and melted butter. Sprinkle in chives. Stir together until well combined, but avoid over-mixing. Return skillet to heat and add about a half tablespoon of butter. When melted, swirl to coat pan. Using a 1/4 cup measure, make three corn cakes, spreading ever so slightly if needed just to flatten tops. Cook a couple of minutes on the first side or until just a few bubbles appear, you get a nice rise, and the edges appear set. Gently flip and cook another couple of minutes on the reverse. Avoid overcrowding. This batter is fairly thick, but if corn cakes look like they are going to run together, just cook a couple at a time. Add butter to keep skillet greased as needed. If corn cakes are cooking too quickly, lower heat slightly. When cooked through, remove corn cakes to plates or a serving platter, keep warm, and repeat with remaining butter and corn cake batter.