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Polish Boys With Adagio Chocolate Chai Tea BBQ Sauce

Chaundrea Simmons TeaChef Level 1

Polish boys are a Cleveland staple, but it can be difficult to find a vegan version. This vegan version satisfies that tangy, tasty craving that Polish boys are known for.

20 m 8


  • BBQ Sauce
  • 1 c. ketchup
  • ½ c. Adagio Chocolate Chai Tea
  • ¼ c. apple cider vinegar
  • ⅓ c. brown sugar
  • 1 T. dijon mustard
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • Coleslaw
  • 1 head green cabbage, shredded
  • 1 head red cabbage, shredded
  • 1 carrot, shredded
  • 1 c. vegan mayo
  • ¼ c. sugar
  • 2 T. salt
  • 2 t. pepper
  • ½ t. celery seed
  • ¼ c. apple cider vinegar
  • Fries
  • Russet potatoes
  • Salt
  • Vegan Sausages (I prefer the Field Roast brand)


BBQ Sauce

1. Bring wet ingredients to a simmer. Add dry ingredients, and then cook for 20 minutes stirring occasionally.


1. While BBQ sauce is simmering, put cabbage in large bowl. Add rest of ingredients and massage into cabbage. Let stand for five minutes. You can let it sit for longer to improve the flavor!


1. Cut potatoes into fries. In a deep pan or stove top pot, heat oil to 320ºF. With care, cook fries in the hot oil for 5 minutes and allow to cool.


1. Meanwhile, cook vegan sausage in a skillet and toast buns in oven.

2. Increase fries hot oil heat to 360ºF and cook for an additional 5 minutes. Remove fries and toss in salt.

3. Place sausage in bun, add fries. Add a scoop of coleslaw and top with BBQ sauce.


1. You can use any vegan sausage that you like for the sausage.

2. You can bake the fries, just place them in the oven before you start the BBQ sauce.

3. You can also use a pre-shredded coleslaw mix, if you like.

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