Is vegan barbecue possible?

The University of North Carolina’s (UNC) 1.5.0. concept, which has been serving local, Southern food since 2010, has found true staying power as a concept. Many products are sourced from a 150-mile radius around Chapel Hill, and Southern plates welcome students and faculty who come from many places around the world and around North Carolina. Barbecue has been the backbone of the menu, offering a taste of one of North Carolina’s greatest culinary touchstones.

Recently, the beloved barbecue items at 1.5.0. have expanded to include a vegan option, a plant-based sandwich that mimics the texture of pulled pork and delivers the flavor with a zippy, vinegary North Carolina sauce.

“Everybody loves ’cue, and the vegan barbecue sandwich came about in an effort to have something for everyone at 150,” says Executive Chef Michael Gueiss.

The base of the meatless barbecue “meat” is soy nuggets, usually used in their whole form as a vegan stand-in for chicken nuggets. In keeping with the local parameters of 150, the nuggets are sourced from Soy Delight Soy Foods Inc. in nearby Morrisville, N.C.

To transform the nuggets into convincing barbecue, Gueiss shreds the nuggets with a buffalo chopper into a rough, “meaty” consistency. Then, since the flavor of barbecue in eastern North Carolina essentially hinges on spicy vinegar (sometimes called the “mop”), the shredded soy nuggets are marinated then heated through with vinegar, black pepper, brown sugar and hot peppers.

“The soy nuggets are mild flavored, so it takes to our barbecue sauce (made with white wine vinegar, brown sugar and a touch of ketchup) nicely,” Gueiss says. “It chews nicely and has a satisfying mouthfeel.”

The meatless barbecue is served on artisan bread from a local bakery and has the option to be topped with crunchy coleslaw (making the dish vegetarian rather than vegan) with crispy, locally made hushpuppies served on the side. Get the recipe here.