It’s a series from days when my fridge seems out of control and I need to use up leftovers. I love just winging it in the kitchen and seeing what happens! That’s really how all the recipes on this blog more or less come to be.
In this case, it was these vegan pulled BBQ mushroom sandwiches! For another saucy sandwich similar to a pulled pork gone vegan, try this version made with TVP!
Watch below to see recipe development at it’s finest!
vegan pulled bbq mushroom sandwiches
These sandwiches are loaded with saucy pulled bbq mushrooms and a zesty kale slaw. It’s the perfect companion for your next picnic or BBQ!
pulled bbq mushrooms
- 1/2 yellow or white onion, finely sliced
- 2 tsp vegetable oil
- 8 to 10 C sliced cremini mushrooms
- 1 tsp chipotle chili
- 1 tsp cumin
- 1/4 tsp ground cloves
- 1/2 bbq sauce
To make the bbq mushrooms, cook the onion over medium heat with vegetable oil for 2 minutes.
Add in mushrooms and cook for another 5 to 6 minutes or until half way cooked and half the size. Then add in spices and stir to combine. Cook for another 2 to 3 minutes.
Add bbq sauce and stir to coat well. Heat over medium-low heat for another 7 to 10 minutes or until the mushrooms are fully cooked through. The bbq sauce should be nicely coating the mushrooms – sticky without too much runny sauce, but still moist and sauced.
- To make the slaw, massage the lemon juice and sea salt into the cabbage and kale for a few minutes until wilted and softened. Add pickles into the mixture of greens.
Mix the caesar dressing with vegan mayonnaise, dijon mustard, and apple cider vinegar until well combined. This will make it more tart! If you’re looking for another slaw dressing idea check out our lentil apple slaw recipe.
- Drizzle the dressing over the slaw mixture and toss to coat well.
- Assemble the sandwiches on kaiser rolls or ciabatta buns with a good layer of pulled bbq mushrooms and then kale slaw on top! You can also add my macaroni salad on the sandwiches if you’re a real hot for food freak!
The serving size is dependent on the bun size.