Published: · Modified: by Andrew Bernard · This post may contain affiliate links · 6 Comments
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These easy vegan pulled chicken sandwiches are ready in just 15 minutes for a simple yet delicious vegan dinner idea.
If you are looking for a really simple vegan dinner idea then look no further. These vegan pulled chicken sandwiches are absolutely amazing.
Sometimes when you are running short on time, you are looking for a simple dinner but that doesn’t mean that you don’t want something with flavor. In fact, far from it.
So if you have or can grab a bag of vegan chicken then you are already halfway through this recipe!
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VEGAN PULLED CHICKEN INGREDIENTS:
Below are notes about the main ingredients before we get into the full recipe located lower in this post on how to make this easy vegan dinner recipe:
- Vegan chicken – for these photos we used Daring brand, but you can use your favorite vegan chicken brand
- Seasonings – we are using a combination of brown sugar, smoked paprika, garlic powder, cumin, salt, dry mustard, chili powder, and black pepper for the ultimate
- BBQ Sauce – we love our homemade vegan bbq sauce for even more ultimate flavor for this recipe
Substitutions and Variations:
- Vegan chicken – you can use jackfruit, oyster mushrooms, soy curls for this recipe as well
- Seasonings – you could use an all-purpose BBQ seasoning blend if you wanted to use that instead
- BBQ Sauce – any store bought brand will work or you can switch up the sauce completely to make other flavors
Can I make vegan pulled chicken sandwiches top 8 allergen free?
Yes! Use a top 8 free bbq sauce and buns. For the “chicken” we’d recommend jackfruit or mushrooms (or something else similar)
Can I prep this ahead of time?
Yes! This is best served the same day; however, it can be reheated up to 5 days later.
What BBQ sauce do you use?
We highly recommend using our homemade vegan BBQ sauce; however, you can use whatever your favorite sauce is! You could even switch it up with other sauces as well.
Can I make this in a skillet?
Yes! However, you should cook on low heat with a lid for 25-30 minutes. You will also want to increase the amount of bbq sauce to 1 full cup. The texture will not be as good as the instant pot method, but still delicious.
What other easy vegan dinner ideas could I make?
- Easy Cheesy Crispy Vegan Black Bean Tacos
- Tofu Taco Crumbles
- Vegan Lentil Tacos with Spinach and Feta
Pin these vegan pulled chicken sandwiches for later!
Print Recipe
4.82 from 11 votes
Vegan Pulled Chicken Sandwiches
These easy vegan pulled chicken sandwiches are ready in just 15 minutes for a simple yet delicious vegan dinner idea.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 sandwiches
Calories: 214kcal
Author: Andrew Bernard
Ingredients
- 1 tablespoon brown sugar
- 2 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 1 teaspoon dry mustard
- 1 teaspoon chili powder, optional
- ½ teaspoon black pepper
- 8 oz vegan chicken (Daring is used in photos)
- 2 tablespoon olive oil
- ½ cup vegan bbq sauce
Instructions
Into a bowl, add all the ingredients from brown sugar to black pepper. Stir together.
In a separate bowl add the vegan chicken pieces and oil and toss to coat. Add the dry bbq seasoning blend. Stir to coat.
Turn a pressure cooker onto to the saute feature. When heated, add the seasoned vegan chicken and cook for 5-6 minutes, flipping halfway through.
Add in the bbq sauce and toss to combine. Add the lid and seal. Turn pressure cooker to manual high heat and cook for 5 minutes then quick release.
Transfer the cooked vegan meat to a bowl to shred with two forks before going back in the sauce.
Notes
*Nutritional facts are just estimates. Will vary based on ingredients used.
Nutrition
Serving: 0.25dish | Calories: 214kcal | Carbohydrates: 23g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1261mg | Potassium: 412mg | Fiber: 5g | Sugar: 15g | Vitamin A: 729IU | Vitamin C: 0.3mg | Calcium: 84mg | Iron: 3mg
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Reader Interactions
Comments
Lillith Walker
As per Pam S’s suggestion, I made this today for lunch and instead of a sandwich made it into a stacked baked potato – baked potato, a dab of sour cream, an onion and garlic mixture I had fried up, and the “chicken” mixture (we used crumbled tofu instead). We served it with carrot slices, cherry tomatoes, and dill pickles. The flavors blew my mind and we had to force ourselves to not overeat! Also, please know, yours are the ONLY recipes that I make using as much smoked paprika as is called for – your flavors are so wonderfully balanced that nothing overpowers the rest of the spices. THANKS!Reply
Larisha Bernard
So happy to hear that, thank you so much!
Reply
Pam Sweeney
I’ve just made this for dinner, added fried onions and peppers, had it in a baguette from local farmers market and it was lovely, leftovers will be great tomorrow on baked potatoes with salad ! Thanks for this recipePam
Reply
LarishaBernard
Sounds wonderful, glad you enjoyed
Reply
Samantha D.
If I wanted to sub and use jackfruit would cooking times/process still be the same?
Reply
LarishaBernard
It really depends on how you like your jackfruit cooked. Some people prefer to saute jackfruit first or steam to break the texture down, then proceed. Otherwise would use right away
Reply
