Sink your teeth into a rich, saucy, smoky vegan BBQ Mushroom Pulled “Pork” Sandwich. Ready in 30 minutes this meal will thrill the entire family. King oyster mushrooms are easily shredded to resemble a white meat. It is then seasoned with savory spices and oven baked to create a meaty texture. Slather in your favorite bbq sauce and pair with crunchy, creamy homemade coleslaw to make the most amazing filling for this sandwich.
This BBQ Mushroom Pulled Pork is so close to real thing it will delight plant eaters and surprise meat eaters. It’s low in fat and cholesterol, a good source of protein, fibre, thiamin, vitamin B6, folate, iron, magnesium, zinc and manganese plus its full of flavour, healthier than processed plant products and it won’t break the bank.
Why Put Pork In Title When This Is A Mushroom Recipe?
There is a debate between vegan and non-vegans about referring to plant-based or meat-less recipes with a meat-filled title. I called this recipe pulled pork to describe the expected flavor and texture. Going vegan or plant-based is easier when you don’t feel deprived of past pleasures and experience. I’ve been vegan for 4 years and the question that rivals “Where do you get your protein?” is “Don’t you miss eating meat?”. Honestly I do not miss eating meat at all. Knowing that a helpless creature was slaughtered and that I’m eating it’s dead flesh is appalling to me. What I do miss is the flavors and textures of a big messy pulled pork sandwich and the way the creamy, crunchy coleslaw mixed with the bbq sauce and soaked into the bread and got all over my face and hands…pass the napkins!
How To Make BBQ Pulled “Pork” Mushroom Sandwich
- Clean any debris off mushrooms using a small damp towel. Note: If you happen to run your mushrooms under the faucet the mushrooms will soak up the water and you will have to increase your cook time in the oven.
- Hold the mushroom on a flat surface. Use a fork to shred the stems and caps into rough strips. Place on baking sheet in an even layer.
- Sprinkle over olive oil, paprika, garlic, salt and liquid smoke. Use clean hands to massage in the flavours. Bake for 15-20 minutes or until the mushrooms have shrunk in size and are crispy and brown around the edges. While the mushrooms are baking make the coleslaw and refrigerate until needed.
- Heat a sauté pan over medium heat. Add the baked mushrooms and your favourite bbq sauce. Stir and cook for about 3 minutes just until the sauce is incorporated and heated through.
I Would Love To Hear From You
Scroll below for a full list of ingredients and instructions to make this BBQ Mushroom Pulled “Pork” Sandwich. Let me know how you enjoy this recipe in the comment section below because I always love hearing from you. Find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter.
More Mushroom Recipes To Try
If you are like me and can’t get enough of mushrooms you will love my other recipes:
- Vegan Mushroom French Dip
- Roasted Corn & Mushroom Tartine
- Savoury Mushroom & Kale Hand Pie
- Stuffed Portabella Mushroom
- Vegan Mushroom Scallops
BBQ Mushroom Pulled “Pork” Sandwich – Ready in 30 minutes
Sink your teeth into a rich, saucy, smoky vegan BBQ Mushroom Pulled “Pork” Sandwich. Ready in 30 minutes this meal will thrill the entire family.
- Prep Time: 10 mins
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 Servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
For the Mushroom Pulled Pork
- 6 King oyster mushrooms
- 1 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp garlic powder
- 1/4 tsp salt
- 1 tsp liquid smoke (optional)
- 1 cup BBQ sauce (mild or spicy)
For the coleslaw
- 4 cups pre-made coleslaw mix
- 1/3 cup vegan mayo
- 2 tbsp apple cider vinegar
- 1 tbsp sugar*
- 1/2 tsp celery seed
- 1/2 tsp mustard powder
- 1/8 tsp salt
Instructions
For the Pulled Mushroom “Pork”
- Preheat oven to 375 F. Line a baking sheet with parchment paper. Clean any debris off mushrooms using a small damp towel. Hold the mushroom on a flat surface. Use a fork to shred the stems and caps into rough strips. Place on baking sheet in an even layer.
- Sprinkle over olive oil, paprika, garlic, salt and liquid smoke. Use clean hands to massage in the flavours. Bake for 15-20 minutes or until the mushrooms have shrunk in size and are crispy and brown around the edges. While the mushrooms are baking make the coleslaw and refrigerate until needed.
- Heat a sauté pan over medium heat. Add the baked mushrooms and your favourite bbq sauce. Stir and cook for about 3 minutes just until the sauce is incorporated and heated through.
Make The Vegan Coleslaw
- Add vegan mayo, sugar, apple cider vinegar, celery seed and salt to a medium sized mixing bowl. Whisk together until fully combined.
- Add the coleslaw mix and stir well. Cover and refrigerate until needed.
Notes
* Can use coconut sugar, monk fruit sugar or granulated.