Maple Chipotle BBQ Sandwich – sweet and mildly spicy, hearty and delicious, this sloppy sandwich is husband and kid approved! It comes together quickly and easily. You’re gonna want seconds!
Sweet. Spicy. Saucy. Sandwich perfection.
Pile the BBQ goodness high on a bun then top it with creamy coleslaw and crispy pickles. Grab a few napkins and prepare to chow down on your new favorite meal.
It’s quick, easy, and totally delicious!
Maple Chipotle BBQ Sauce
This BBQ Sauce comes together easily in your blender. Then it just needs to simmer for 15 -20 minutes to let the flavors meld and to become thick and delicious.
It has a base of tomato paste, and two different vinegars to give it a nice tang. Pure maple syrup brings sweetness and balance to the acid. Chipotle peppers in adobo sauce give it a nice smoky kick.
I add just one chipotle pepper when the kids are eating, but 2 if it’s just adults. Feel free to adjust to your heat tolerance.
A few spices and some water to thin completes the sauce.
Easy Vegan Coleslaw
I call this cheater coleslaw because the base of the creamy sauce is store-bought vegan mayo and the cabbage/carrot mix is store-bought coleslaw mix. Just a few extra ingredients turn these easy prepared items into creamy dairy free deliciousness.
Cooling coleslaw is the ideal contrast to the spicy smoky flavors of the chickpeas on this BBQ Sandwich.
Flavor & Texture Explosion
Texture is so important when it comes to good food.
I was so disappointed yesterday when I visited a certain vegan restaurant in Milwaukee. While the flavors of the food were delicious, everything pretty mushy. If they would just add some texture, their food could go from so-so to great.
This BBQ Sandwich is not lacking in texture. The bbq chickpeas are “meaty.” I mash half of them to give some body to the mixture and to help hold everything together, but I leave the other half whole for a bulk.
The dairy free coleslaw is creamy yet still crisp. The pickles are briny and crunchy (my current addiction is Trader Joe’s Organic Hot & Spicy Dill Pickle Chips!). And, of course, the bun adds yet another layer of texture – feel free to use your fave. My kids loved these BBQ Sandwiches on pretzel buns!
Pineapple Chickpea Maple Chipotle BBQ Sandwich
This recipe makes enough for 8 sandwiches, but trust me, you’re going to want seconds. And even if you’re too full for seconds, leftovers taste awesome, so you’ll have dinner done for two nights this week! Score!
I hope you love these Vegan BBQ Sandwiches as much as we do! If you try them, please come back and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
- 6 oz tomato paste
- 1/4 cup apple cider vinegar
- 1/4 cup balsamic vinegar
- 3 tbsp pure maple syrup
- 1 chipotle pepper in adobo (use 2 if you like it spicy)
- 1 tsp smoked paprika
- 1 tsp ground mustard
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/2 tsp salt (or to taste)
- 1/2 cup water (or more as needed) (to thin)
Put all ingredients into a high speed blender and purée until smooth
Transfer to a medium pot and simmer 15-20 minutes until desired consistency is reached. (You're going to add the chickpea mixture to this pot later, so use one big enough - not just a small sauce pot).
In a medium mixing bowl, whisk together the vegan mayo, apple cider vinegar, maple syrup, yellow mustard, and celery salt.
Add the coleslaw mix and toss well until everything is well covered.
Refrigerate until ready to use. Sprinkle on chopped fresh cilantro, if using, for garnish just before serving.
Add one can of rinsed, drained chickpeas to a large mixing bowl. Mash the chickpeas with a potato masher or a fork.
Add the other can of chickpeas, red onion, drained crushed pineapple and cilantro.
When the BBQ Sauce is done simmering and has thickened up to your liking, add the chickpea mixture and stir well. Simmer for another 5-10 minutes to heat through.
To serve, scoop some of the BBQ Chickpeas onto a bun. Top with coleslaw and pickles, if desired. Devour!
You can have this meal on the table in less than 45 minutes if you time it right.
Make the BBQ Sauce first. Once it's simmering, make the coleslaw and put it in the fridge. Then make the chickpea pineapple mixture. You should be able to make both of those in the 20 minutes that the sauce is simmering. Once the sauce has simmered, add the chickpea mixture and simmer another 10 minutes to heat through. While the final simmering is happening, get out the buns, pickles, and plates.
Voila - fabulous vegan BBQ dinner in 45 minutes!
~Nutrition facts calculated without buns or pickles.