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Directions
For the slaw: Combine the jalapeño, red pepper, lime juice, onion, pineapple and salt in a bowl.
For the dressing: Blend the mayonnaise, soy milk, parsley, vinegar, granulated garlic, onion powder, salt, pepper and cilantro until smooth and the cilantro is fully incorporated.
For the sandwiches: Thinly slice the vegan meat and pan-fry until heated through; combine with the huli huli sauce.
Generously drizzle the bottom halves of the hoagie bread with the dressing. Layer on 4 ounces huli huli rib slices and top with a generous amount of dressing and 1/2 cup pineapple slaw. Heat a greased panini press or frying pan on medium-low heat and pan-fry the sandwiches on both sides until golden brown. Transfer to a plate and enjoy!
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This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
The Herbivorous Butcher, Minneapolis, MN
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