Pinky Cole’s “Chik’N Head” Sandwich Recipe.Photo:Will Sterling Photography; Jennifer CauseyPinky Coledidn’t know how to make a burger before opening her plant-based fast-food chainSlutty Vegan.“I started going on YouTube, going on Google, researching everything that I could research about burgers and fries because I’m Jamaican,” the restaurateur tells PEOPLE. “I didn’t grow up eating burgers and fries. I grew up eating ground provisions, rice and peas.”The former television producer’s hard work paid off as she now has 11 restaurant locations across the country, a cookbook,Eat Plants B*tch, released last year, and was recently announced as one ofTime Magazine’s “2023 Time100 Next.” Her latest title, a self-help book calledI Hope You Fail,chronicles how she overcame setbacks like a devastating restaurant fire and created a booming business.“When you come to the restaurant, you see old people, young people, White, Black—and I’m like, ‘Damn, this is beautiful,’ ” says Cole whose food has attracted stars likeJustin Timberlake,Will FerrellandViola Davis.Her vegan comfort meals — like saucy burgers, cheesy fries and the popular “Chik’N Head” sandwich (below) — “obviously don’t have anything to do with sex.” Instead, the mother of four (who is expecting her fifth this winter) aims to raise fans’ “consciousness about the food that they consume in the funnest way possible.”For more of PEOPLE’s 50 Food Faves, pick up the latest issue, on newsstands Friday.Pinky Cole’s Vegan Buffalo-Ranch ‘Chicken’ Sandwich.Jennifer CauseyPinky Cole’s Vegan Buffalo-Ranch “Chicken” Sandwich2½ cups shredded tricolor coleslaw mix (from 1 [16-oz.] pkg.)1 small mango, finely chopped6 Tbsp. vegan mayonnaise1 Tbsp. hot mustard1½ tsp. garlic salt1½ tsp. onion powder2 tsp. apple cider vinegar3 Tbsp. light agave syrup, divided½ cup hot sauce¼ cup unsalted vegan butter4 plant-based chicken patties1 cup shredded iceberg lettuce4 tomato slices16 dill pickle slices4 vegan Hawaiian buns, toasted1.Place coleslaw, mango, mayonnaise, mustard, garlic salt, onion powder, vinegar and 1 tablespoon agave in a medium bowl; toss to coat. Cover, and refrigerate until ready to use.2.Place hot sauce, butter and 2 tablespoons agave in a medium saucepan. Cook over medium low, stirring often, until combined, about 10 minutes. Set aside until ready to use.3.Cook “chicken” patties according to package directions. Transfer to a large heatproof bowl, and toss with hot sauce mixture until well-coated.4.Divide lettuce, tomato and pickles among bun bottoms; top with patties, slaw and bun tops. Serve immediately.Makes:4Active time:20 minutesTotal time:40 minutes
Pinky Cole’s “Chik’N Head” Sandwich Recipe.Photo:Will Sterling Photography; Jennifer Causey
Will Sterling Photography; Jennifer Causey
Pinky Coledidn’t know how to make a burger before opening her plant-based fast-food chainSlutty Vegan.“I started going on YouTube, going on Google, researching everything that I could research about burgers and fries because I’m Jamaican,” the restaurateur tells PEOPLE. “I didn’t grow up eating burgers and fries. I grew up eating ground provisions, rice and peas.”The former television producer’s hard work paid off as she now has 11 restaurant locations across the country, a cookbook,Eat Plants B*tch, released last year, and was recently announced as one ofTime Magazine’s “2023 Time100 Next.” Her latest title, a self-help book calledI Hope You Fail,chronicles how she overcame setbacks like a devastating restaurant fire and created a booming business.“When you come to the restaurant, you see old people, young people, White, Black—and I’m like, ‘Damn, this is beautiful,’ ” says Cole whose food has attracted stars likeJustin Timberlake,Will FerrellandViola Davis.Her vegan comfort meals — like saucy burgers, cheesy fries and the popular “Chik’N Head” sandwich (below) — “obviously don’t have anything to do with sex.” Instead, the mother of four (who is expecting her fifth this winter) aims to raise fans’ “consciousness about the food that they consume in the funnest way possible.”For more of PEOPLE’s 50 Food Faves, pick up the latest issue, on newsstands Friday.Pinky Cole’s Vegan Buffalo-Ranch ‘Chicken’ Sandwich.Jennifer CauseyPinky Cole’s Vegan Buffalo-Ranch “Chicken” Sandwich2½ cups shredded tricolor coleslaw mix (from 1 [16-oz.] pkg.)1 small mango, finely chopped6 Tbsp. vegan mayonnaise1 Tbsp. hot mustard1½ tsp. garlic salt1½ tsp. onion powder2 tsp. apple cider vinegar3 Tbsp. light agave syrup, divided½ cup hot sauce¼ cup unsalted vegan butter4 plant-based chicken patties1 cup shredded iceberg lettuce4 tomato slices16 dill pickle slices4 vegan Hawaiian buns, toasted1.Place coleslaw, mango, mayonnaise, mustard, garlic salt, onion powder, vinegar and 1 tablespoon agave in a medium bowl; toss to coat. Cover, and refrigerate until ready to use.2.Place hot sauce, butter and 2 tablespoons agave in a medium saucepan. Cook over medium low, stirring often, until combined, about 10 minutes. Set aside until ready to use.3.Cook “chicken” patties according to package directions. Transfer to a large heatproof bowl, and toss with hot sauce mixture until well-coated.4.Divide lettuce, tomato and pickles among bun bottoms; top with patties, slaw and bun tops. Serve immediately.Makes:4Active time:20 minutesTotal time:40 minutes
Pinky Coledidn’t know how to make a burger before opening her plant-based fast-food chainSlutty Vegan.
“I started going on YouTube, going on Google, researching everything that I could research about burgers and fries because I’m Jamaican,” the restaurateur tells PEOPLE. “I didn’t grow up eating burgers and fries. I grew up eating ground provisions, rice and peas.”
The former television producer’s hard work paid off as she now has 11 restaurant locations across the country, a cookbook,Eat Plants B*tch, released last year, and was recently announced as one ofTime Magazine’s “2023 Time100 Next.” Her latest title, a self-help book calledI Hope You Fail,chronicles how she overcame setbacks like a devastating restaurant fire and created a booming business.
“When you come to the restaurant, you see old people, young people, White, Black—and I’m like, ‘Damn, this is beautiful,’ ” says Cole whose food has attracted stars likeJustin Timberlake,Will FerrellandViola Davis.
Her vegan comfort meals — like saucy burgers, cheesy fries and the popular “Chik’N Head” sandwich (below) — “obviously don’t have anything to do with sex.” Instead, the mother of four (who is expecting her fifth this winter) aims to raise fans’ “consciousness about the food that they consume in the funnest way possible.”
For more of PEOPLE’s 50 Food Faves, pick up the latest issue, on newsstands Friday.
Pinky Cole’s Vegan Buffalo-Ranch ‘Chicken’ Sandwich.Jennifer Causey
Jennifer Causey
Pinky Cole’s Vegan Buffalo-Ranch “Chicken” Sandwich
2½ cups shredded tricolor coleslaw mix (from 1 [16-oz.] pkg.)
1 small mango, finely chopped
6 Tbsp. vegan mayonnaise
1 Tbsp. hot mustard
1½ tsp. garlic salt
1½ tsp. onion powder
2 tsp. apple cider vinegar
3 Tbsp. light agave syrup, divided
½ cup hot sauce
¼ cup unsalted vegan butter
4 plant-based chicken patties
1 cup shredded iceberg lettuce
4 tomato slices
16 dill pickle slices
4 vegan Hawaiian buns, toasted
1.Place coleslaw, mango, mayonnaise, mustard, garlic salt, onion powder, vinegar and 1 tablespoon agave in a medium bowl; toss to coat. Cover, and refrigerate until ready to use.
2.Place hot sauce, butter and 2 tablespoons agave in a medium saucepan. Cook over medium low, stirring often, until combined, about 10 minutes. Set aside until ready to use.
3.Cook “chicken” patties according to package directions. Transfer to a large heatproof bowl, and toss with hot sauce mixture until well-coated.
4.Divide lettuce, tomato and pickles among bun bottoms; top with patties, slaw and bun tops. Serve immediately.
Makes:4Active time:20 minutesTotal time:40 minutes
source: people.com
