vegan pulled bbq mushroom sandwiches

vegan pulled bbq mushroom sandwiches_hot for food

I hope you’re subscribed to the YouTube channel! If not, you’re missing out on some very entertaining vegan content like the regular episodes of RECIPE?!

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 recipe best

vegan pulled bbq mushroom sandwiches_hot for food
4.67 from 3 votes
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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! 

Course sandwiches
Cuisine American
Keyword bbq, mushrooms, sandwhich
Prep Time 24 minutes
Cook Time 21 minutes
Total Time 45 minutes
Servings 6 sandwiches
Author Lauren Toyota


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

kale slaw

  • 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 dill pickles, finely chopped
  • 1/2 C caesar salad dressing
  • 1 tbsp vegan mayonnaise
  • 2 tsp dijon mustard
  • 1 tbsp apple cider vinegar


  1. To make the bbq mushrooms, cook the onion over medium heat with vegetable oil for 2 minutes.

  2. 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.

  3. 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.

  4. 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.
  5. 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.

  6. Drizzle the dressing over the slaw mixture and toss to coat well.
  7. 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!

Recipe Notes

The serving size is dependent on the bun size.

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8 thoughts on “vegan pulled bbq mushroom sandwiches”

  1. I didn’t have all the stuff to make this so I decided to take a page from your book and wing it with what I had on hand. AND, it was Delicious! I had everything to make the pulled bbq mushroom portion but had to use toasted bread. I only had spinach and iceberg lettuce so I mixed that with the pickles and made a little veg-mayo dressing for it. It was so tasty, thanks for a fantastic recipe I can’t wait to try more.

  2. I have to comment and let you know that I was cracking up at the beginning of this video. I literally experienced the exact same thing you did trying to get the wrapper off of that damn English cucumber from Costco the other day!! We are like kindred spirits or something. Hilarious girl. Oh, and love the…. recipe???

  3. Made the pulled mushroom part of the recipe last weekend, and omg, next level! Thanks so much for sharing this awesome recipe!

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