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easy vegan pulled pork sandwiches

easy vegan pulled pork sandwiches

There’s many ways to mimic the meatiness of a bbq pulled pork sandwich. I’ve made a TVP version as well as a jackfruit version which you can find in the hot for food cookbook. I even have an all mushroom version I RECIPE?!’d, but this is an uber easy method using mushrooms again and incorporating even more texture from marinated artichokes!

These are common ingredients everyone has access to and the recipe has you creating a saucy sandwich filling right in one pan! Combined with a quick slaw it’s got all the things you want in a stacked sandwich; it’s meaty, saucy, crunchy, sweet and sour!

I actually created this for Vegan It! on Chatelaine’s YouTube channel and you can watch it below.

easy vegan pulled pork sandwiches

easy vegan pulled pork sandwiches
3.9 from 29 votes
Print Recipe

easy vegan pulled pork sandwiches

you can go meatless no problem with this easy vegan pulled pork sandwich made with a sauced up bbq combo of mushrooms and artichokes!

Course sandwiches
Cuisine American
Keyword artichoke, coleslaw, mushrooms, pulled pork sandwich, sandwich
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4
Author Lauren Toyota

Ingredients

vegan pulled pork

  • 1 onion (thinly sliced (about 2 cups sliced)
  • 2 tbsp vegetable oil
  • 10 oz cremini mushrooms, roughly diced
  • 2 garlic cloves, minced
  • 1 C marinated artichokes, roughly chopped
  • 1 tsp smoked paprika
  • 1 tsp ground mustard powder
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 1/4 C tomato paste
  • 2 tbsp soy sauce or gluten-free tamari
  • 1/3 C packed brown sugar
  • 1 tbsp apple cider vinegar

creamy slaw

  • 4 C pre-made bagged slaw
  • 1/3 C vegan mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1/2 tsp sea salt
  • 1/4 tsp ground pepper

sandwiches

  • 4 multigrain burger buns
  • 2 dill pickles, thinly sliced

Instructions

  1. Heat a large pan over medium high heat with vegetable oil.
  2. Once hot add the sliced onions and sauté for 5 minutes until softened and slightly browned.
  3. Add mushrooms and minced garlic and cook for another 3 to 4 minutes until most of the water from the mushrooms has evaporated.
  4. Add the roughly chopped artichokes and cook for 5 to 6 minutes, stirring occasionally.
  5. Add smoked paprika, ground mustard, sea salt, ground pepper, tomato paste, soy sauce, brown sugar, and apple cider vinegar and stir to combine well. Spread out the mixture into an even layer in the pan and cook for 15 more minutes only stirring once or twice. You’re trying to caramelize the mixture a little bit so don’t stir it too much. It will reduce and get much darker in colour.
  6. Serve immediately on lightly toasted buns. Top with slaw and pickle slices!

6 comments

  • A. Alvarez 2 weeks ago

    This dish was absolutely delicious. I was skeptical because I don’t like mushrooms – really none at all – but this was a touch down (I made them super bowl Sunday) 🙂 My husband approved too. The coleslaw added a good touch too – YUUUMMM.

    • Lauren Toyota 2 weeks ago

      awesome!

  • Thalia Dacosta 1 week ago

    So incredibly easy and satisfying! The smoked paprika really helps replicate the meat. Ill be making this again

  • Jennifer L. 1 week ago

    Really loved this recipe! The sauce is especially delicious and I loved the hint to avoid stirring too much so that the filling gets browned. I think I’ll use non-marinated artichokes next time so that the final product isn’t so oily.

  • Nicole 5 days ago

    Absolutely LOVED this! All the spices are spot on. I can’t believe I made this myself and didn’t get it at a restaurant! Will definitely be making again. Might try to sneak in a few lentils for an extra pack of protein!

  • Marlene 4 days ago

    This sounds good but what would you use in place of the brown sugar? I don’t use sugar in any form in anything if I can help it.

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