My mom used to make this amazing shredded Ham BBQ when I was a kid. It would simmer all morning, filling the kitchen with this mouth-watering, tangy/sweet aroma. At lunch, she’d serve it on a warm crusty roll with yellow mustard and a dill pickle. (My favorite way to eat it is with sauerkraut, but not everyone likes that…) When I became a vegetarian, there were very few meat dishes I missed, but this was one of them. After years, I have finally perfected the vegetarian version!
Mom’s Veggie Ham BBQ
- 4 tablespoons sugar
- 1/8 tsp pepper
- 1/4 cup ketchup
- 3 tablespoons cider vinegar
- 1 tablespoon soy sauce
- 1/4 cup diced onion (Spanish or yellow onions work best)
- 1 teaspoon cooking oil (preferably a light canola)
- 1 – 1 1/2 pounds veggie hot dogs
- Mix together the sugar, pepper, ketchup, vinegar and soy sauce in a bowl. Set aside.
- In a large pot, saute the onion in a tsp of oil on medium heat. Once the onions become translucent, stir in the ketchup mixture and remove from heat.
- Place all the veggie dogs on a cookie sheet. Using a large fork, mash up each dog into dice-sized pieces. (You can do this in a bowl or on a plate as well, but I’ve found a cookie sheet works best.)
- Combine mashed dogs with onion/ketchup mixture.
- Cook at medium high on the stove top for 5 minutes. Turn heat to low and simmer until lunchtime.
*WINSTON KITCHEN TIP: If you like a sloppier sandwich, double the amount of the ketchup mixture. If you like it a bit drier, add more veggie dog crumbles. For the non-veggie version, substitute Worcestershire sauce for the soy sauce and shredded ham lunch meat for the veggie dogs.