Hoisin BBQ
Shred Sliders
Hoisin BBQ Shred Sliders
Sticky, savory, and piled high on soft little buns, these are made for grabbing and going back for "just one more."
Made with @saygracefoods protein soy shreds, more protein per calorie than shredded chicken, and about $1 a serving (10% off with code IRONHEART 👀)
I'm a gym bro through and through, and I still can't take seriously the idea that animals are the only real protein source. That's an industry talking point, not evidenced-based nutrition, and it's never been easier to hit your numbers on dehydrated soy alone, or other plant-based sources for that matter.
The politics behind why that talking point sticks around are worth naming. "MAHA" came in promising to break the food industry's grip on nutrition policy, but in practice it's leaned into promoting meat, dairy, and fats like processed meat and saturated fats that health guidance says to limit, while deep cuts to federal SNAP funding have already pushed about 5 million people off food assistance since the law took effect in July 2025 — a $186 billion cut through 2034, the largest cut to food assistance in the program's history. Putting Our Money Where Our Mouths Should Be: The Great Contradiction Between U.S. Food Subsidies and Dietary Guidelines +2
Meanwhile the subsidies keep flowing the other way. Roughly 30% of federal farm subsidies go toward feed crops for dairy, eggs, and meat, while fruits and vegetables get about 4%. Most of that subsidy money has historically gone to the ~10% of farmers growing feed crops like corn and soy, which is a big part of why meat and dairy stay artificially cheap while produce doesn't.
So no, it's not that we "need" animals for protein. It's that an industry built on subsidized feed grain has every incentive to keep us thinking that way. These shreds are proof it doesn't have to be that hard. 🌱
Hoisin BBQ Shred Sliders
By Jake Fralin, RD
Makes 12 sliders
Ingredients
Say Grace Shreds + Marinade
8oz Say Grace Soy Shreds (use code ‘ironheart’ for 10% off any order
½ cup Hoisin
¼ cup + 2 tbsp Sugar-Free Ketchup (6 tbsp)
¼ Tbsp Tamari
¼ Tbsp Maple Syrup
¼ Tbsp Rice Wine Vinegar
½ Tsp Chinese Five Spice
1 Tsp White Pepper
Slaw
½ Red Cabbage
½ red onion
2 Tbsp Apple Cider Vinegar
2 Limes, Juiced
½ Tbsp Sesame Oil
1 Tsp White Pepper
½ Tsp Salt
12 Dairy and egg-free Slider Buns - I used Kroger Brioche Dinner Rolls, which happen to workout here
~20-30 pickle chips - Grillo’s is my go to option
3 Tbsp Vegan Mayo
Optional:
Aquafaba for bun glaze
sesame seeds for glaze topping
NUtrition
per slider
Calories: 266
Protein: 18g
Fat: 8g
Carbs: 35 g
Fiber: 6 g
directions
Mandolin slice your red cabbage and red onion. Add cabbage, onion, and all other slide ingredients to a mixing bowl. Massage with your hands until cabbage softens slightly. Cover and set aside or place in the fridge.
Fill a pot with enough water to cover 16oz of say grace shreds, about ¼ of a 6 quart pot. Bring water to a boil before adding dried shreds. Once boiling, add the shreds, reduce heat to medium low and set the pot lid partially open to prevent water for boiling over. It happens quick with these! Cooking for about 10 minutes, until shreds are soft. Strain shreds in a metal colander and use a mixing bowl to press down on the shreds while they’re still in the colander to push out the water the absorbed.
Make Shreds marinade in a small bowl with the marinade ingredients and whisk.
Return the cooked shreds to the empty pot you boiled them in, pour in the marinade, and mix until well-combined.
Slice your slider buns down the middle to separate tops and bottoms
OPTIONAL: dress bun tops with aquafaba and sesame seeds and bake in the oven at 400 F for ~5 minutes, don’t dry out your buns!
Layer on top of the bottom bun row: shreds, slaw, pickles. Coat the bottom of the top buns with your mayo. Lay the top buns over your whole sliders and dig in!