This recipe is a fantastic veggie alternative to traditional pulled pork that doesn't use any meat analogues or even the ever popular jackfruit. If you want it heated, half of the zucchini mixture spends some time in the oven to warm and add chewiness to the texture. The rest marinates in wait and gets some company from a bit of chewy and sour sauerkraut shreds and some pink color from some grated chiogga beet. After half an hour, the zucchini shreds that were warming up get mixed in along with some extra ketchup and onion powder to create a pulled "pork" style filling that even carnivores will enjoy (my husband). You could also serve it cool and enjoy it nearly raw. The choice is yours!

BBQ Pulled Zucchini [Vegan, Gluten-Free]

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Pulled Zucchini:
  • 3 cups grated yellow zucchini

  • 2 tbsp organic sauerkraut, rinsed (optional)

  • 1 tbsp organic sauerkraut, not rinsed, excess brine shaken off (optional)

  • 1/2 cup grated chiogga beet (optional)

  • 1/2 cup organic ketchup

  • 1/3 cup boiling water

  • 1 tbsp sira (or you could try grape juice with a touch of lemon OR tamarind syrup)

  • 1.5 tbsp chia seeds

  • 1 tbsp onion powder

  • 1/2 tsp garlic sea salt

  • 1 tbsp kelp flakes

  • squeeze lime juice

  • dash brown rice vinegar

  • pinch hickory salt

  • 1 beta carotene capsule

  • 1 tsp cinnamon (optional)


For the Zucchini:
  1. Combine all ingredients in a bowl until well mixed. Set aside.
For the Marinade:
  1. Mix all ingredients thoroughly together until smooth. Leave to gel for 10 minutes. Stir again.
  1. Add 1/3 cup BBQ sauce/marinade to the zucchini mixture (the mixture above that you made and set aside) and mix well. Let marinate for 10-20 minutes at room temperature. Stir again. If mixture looks very watery, add an extra 1 tbsp of chia seeds and stir.

Optional for Warm Pulled Zucchini:

  1. Transfer half the mixture to a parchment-lined baking sheet and bake in oven preheated to 350F for 30 minutes. After that, add it back to the remaining marinating mixture and stir through along with 1 tsp onion powder and 1 tbsp ketchup.

Optional for Cold Pulled Zucchini:

  1. Taste! If the flavor is muted, add 1 tbsp ketchup, 1 tsp sira and 1 tsp onion powder and stir. Leave to absorb excess liquid for 5 minutes.


This can be made into a delicious and healthy wrap by using swiss chard leaves and rolling the mixture with a little vegan mayo. Delicious!

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