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** makes 4-6 sandwiches (depending on bun size)
pulled bbq mushroom ingredients:
1/2 yellow or white onion, finely sliced
2 tsp vegetable oil
8-10 C sliced cremini mushrooms
1 tsp chipotle chili
1 tsp cumin
1/4 tsp ground cloves
1/2 bbq sauce
kale slaw ingredients:
1 C green cabbage, finely shredded or chopped
1 C kale, finely chopped into ribbons
1 tbsp lemon juice
pinch sea salt
1/2 C sour garlic dill pickles, finely chopped
1/2 C vegan caesar dressing
1 tbsp vegan mayonnaise
2 tsp dijon mustard
1 tbsp apple cider vinegar
To make the bbq mushrooms, cook onion over medium heat with vegetable oil for 2 minutes.
Add in mushrooms and cook for another 5-6 minutes or until half way cooked through and half the size. Then add in spices and stir to combine. Cook for another 2-3 minutes.
Then add bbq sauce and stir to coat well. Heat over medium low heat for another 7-10 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 the macaroni salad on the sandwiches too if you're a real hot for food freak!