Ingredients (for 2 people)

For the vegan pulled pork:

• 200 g of Natura e Bontà seitan strips
• 5 tablespoons barbecue sauce
• 1 tablespoon of extra virgin olive oil
• 1 teaspoon Smoked Paprika Powder
• 1 teaspoon cumin powder
• ½ teaspoon Garlic powder (optional)
• salt to taste
• pepper to taste

For the coleslaw salad:

• 1 carrot
• ¼ purple cabbage
• 2 tablespoons vegan mayonnaise
• 1 tablespoon of natural soy yogurt without sugar
• 1 teaspoon apple cider vinegar
• 1 teaspoon maple syrup
• salt to taste

Procedure

• Shred the seitan strips well with your hands.
• * Pour the oil into a pan, add the spices and the seitan
• * Cook over high heat for about 5 minutes, until golden brown, then add the barbecue sauce.
• * Cook for about 10 minutes, add salt and turn off the heat.
• Prepare the coleslaw salad by cutting the cabbage with a mandolin and the carrots into julienne strips.
• Season with mayonnaise, soy yogurt, apple cider vinegar, maple syrup and season with salt.
• Serve as desired, with a sandwich, tortilla or whatever you prefer.