Chef Wendell: Pulled veggie BBQ sandwiches

INDIANAPOLIS (WISH) – Eating from the garden is a foundation of glowing health. Pulled pork sandwiches are certainly a favorite but can be heavy on the fat, white flour and sugar. At your next picnic, serve this ‘vitamin pill’ on a sandwich bun that explodes with the tastes of summertime without the unwelcome consequences. Pork shoulder generally used to make pulled pork sandwiches is very high in fat.

Here’s a healthy pulled pork BBQ sandwich alternative that is sure to get your mouth watering.Pulled Veggie BBQ Sandwiches

1 cups julienne sliced carrots

½ thinly sliced red bell pepper

2 cups thinly sliced red cabbage

3 tbsp. onion marmalade

1/3 cup BBQ sauce (Be sensible)

2 tsp. Smoked paprika

2 tsp. Fennel powder

2 tsp. coriander powder

2 garlic cloves, minced

2 tbsp. lemon juice

3 tbsp. fermented sauerkraut (Fermenti Brand)

Whole grain sandwich buns (No white bread buns please)

Cut and slice vegetables thinly as possible. Use the slicer blade on your food processer or a mandolin.

In a large sauté pan over medium high heat, add enough water to cover the bottom. Add the cabbage, red pepper and carrots and wilt them for a minute. Do not overcook to mush. You want some crispness left. Remove and drain.

In the same pan, add the BBQ sauce and marmalade, paprika, fennel, garlic and coriander; mix thoroughly. Simmer for 1 minute to marry flavors.

Add the lightly blanched carrots, cabbage, red pepper and gently mix everything together and keep warm, NOT HOT.

Spread the buns and top each bottom with the savory mixture and then finish it off with a tablespoon of fermented kraut.