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Saturday, June 27, 2015

BBQ Bean Sandwiches with Greek Yogurt Coleslaw



Sandwiches are one of the most difficult parts of being vegetarian. There's a lot of love about a sandwich, but often vegetarian sandwiches are bland even though they're full of ingredients. Sometimes if I make a sandwich that I think is okay, Dave will declare it to be gross and then I'm back to square one with finding sandwiches.

Dave was skeptical about this sandwich, but he actually loved it!

Idea from The Local Vegan and slaw recipe from Two Healthy Kitchens.

Ingredients:
-2 (15.5 oz) cans of pinto beans, drained and rinsed
-1 bottle of your favorite barbecue sauce
-Sandwich buns

Slaw
-1/2 cup nonfat plain Greek yogurt
-31/2 tablespoons cider vinegar
-2 tablespoons sugar
-1 teaspoon kosher salt
-1/8 teaspoon black pepper
-16 ounces bagged coleslaw blend

To make the slaw, combine all ingredients in a large bowl and mix until the coleslaw blend is coated with the dressing.

To make the beans, combine the beans and 1 1/2-2 cups of the barbecue sauce in a large oven-safe dish. Bake at 350 covered with foil for 30 minutes. After 30 minutes, remove the foil, stir the beans and bake uncovered for an additional 15-20 minutes.

Serve the beans on the sandwich buns, topped with the coleslaw. This recipe makes a ton of coleslaw and the slaw is ridiculously good, you might even want to serve yourself some additional coleslaw on the side.

  


This sandwich passed the Dave test. I'm not usually a fan of coleslaw, but using Greek yogurt made it light enough that I was really happy with it. It wasn't like the mayonnaise laden mess that I usually associate coleslaw with.  I kept eating the slaw by itself, it was that good. The baked beans tasted great, mainly because they were coated in barbecue sauce. This dish was pretty low in calories (I used slender buns which came in at 100 calories for one) and high in protein due to the beans. 

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