Mmm... vegan pulled pork. Isn't your mouth salivating just thinking about that?! I've met very few people who wouldn't get down with the meatiness of one of these delicious sammies.
You could say I've outdone myself since I already have a TVP version and a jackfruit version, which you can find in my first cookbook, Vegan Comfort Classics. I also have an all-mushroom version I RECIPE?!'d! But today, I'm sharing the easiest method I've come up with using mushrooms (again) and incorporating even more texture from canned artichokes!
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Everyone has access to these common ingredients, and the recipe has you creating a saucy sandwich filling right in one pan! For the quick creamy slaw, you'll combine a pre-bagged mix with a quick vegan dressing. Can it get any easier?! I didn't think so. This sandwich has all the things you want in a stacked sandwich; it's meaty, saucy, crunchy, sweet, and sour! Vegan pulled pork for the win!
I originally created this recipe for Vegan It! on Chatelaine's YouTube channel. Check out the video here, or keep scrolling for my vegan pulled pork recipe!
ingredients
For the creamy coleslaw
- store-bought bagged coleslaw
- vegan mayonnaise
- Dijon mustard
- apple cider vinegar
- sea salt
- ground black pepper
For the vegan pulled pork & sandwiches
- yellow onion
- vegetable oil
- cremini mushrooms
- garlic cloves
- jarred or canned artichokes
- smoked paprika
- ground mustard
- sea salt
- ground black pepper
- tomato paste
- low-sodium soy sauce or tamari
- brown sugar
- apple cider vinegar
- burger buns
- dill pickles
The artichokes can be whole or halves in a can or jar. They can be in water or an oil and vinegar base. You'll drain them from the can or pick them out of the jar. You won't use the excess liquid. If you have the kind in a marinade, I usually save that for use in salad dressings, like this one.
See the recipe card for exact quantities and instructions.
how to make easy vegan pulled pork
First make the creamy coleslaw by mixing the bagged slaw with mayonnaise, Dijon, apple cider vinegar, salt, and pepper in a mixing bowl. Refrigerate until assembling the sandwiches.
Heat a large pan over medium heat with vegetable oil. Add onions and cook until softened and slightly golden.
Add the mushrooms and garlic. Toss until combined well and cook until nearly all the moisture has evaporated. Stir occasionally.
Add artichokes and continue cooking the mixture without stirring too much until the water has evaporated from the pan.
Add all seasonings and combine well. Spread the mixture into an even layer and cook for 15 to 20 minutes until caramelized and much darker in color. Only stir occasionally.
Assemble sandwiches on lightly toasted buns—butter them if you'd like. Add the vegan pulled pork on the bottom, a bit of creamy coleslaw, and then pickle slices.
variations
You'll notice in this recent YouTube video I show you how to make the vegan pulled pork, but into smaller bite-size sliders. They're perfect for a party like Superbowl Sunday! It's a slight variation but all you need to do is double the recipe for the vegan pulled pork and the creamy slaw. It will make anywhere from 18 to 24 sliders—depending on the size of the buns. So find yourself some vegan-friendly slider buns or small dinner rolls and stack 'em up. I find using sliced pickle chips works best for these one-handed sandwiches.
equipment
- sharp knife
- cutting board
- mixing bowls
- measuring cups and spoons
- large pan (ideally 12-inches or larger)
- wooden spoon
- tongs
- bread knife
- baking sheet
easy vegan pulled pork sandwiches
Ingredients
vegan pulled pork
- 1 yellow onion, thinly sliced (about 2 cups sliced)
- 2 tablespoon neutral vegetable oil
- 10 oz cremini mushrooms, roughly diced
- 2 large garlic cloves, minced
- 1 C canned or jarred artichokes, roughly chopped
- 1 teaspoon smoked paprika
- 1 teaspoon ground mustard
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- ¼ C tomato paste
- 2 tablespoon low-sodium soy sauce or tamari
- ⅓ C packed light or dark brown sugar
- 1 tablespoon apple cider vinegar
creamy slaw
- 4 C store bought bagged coleslaw
- ⅓ C vegan mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
sandwiches
- 4 multigrain burger buns
- 2 dill pickles, thinly sliced
Instructions
- Heat a large pan over medium high heat with vegetable oil.
- Once hot add the sliced onions and sauté for 5 minutes until softened and slightly browned.
- Add mushrooms and minced garlic and cook for another 3 to 4 minutes until most of the water from the mushrooms has evaporated.
- Add the roughly chopped artichokes and cook for 5 to 6 minutes, stirring occasionally.
- 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.
- Serve immediately on lightly toasted buns. Top with slaw and pickle slices!
A. Alvarez
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
awesome!
Thalia Dacosta
So incredibly easy and satisfying! The smoked paprika really helps replicate the meat. Ill be making this again
Jennifer L.
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.
Shannon
Could I use shiitake instead?
Lauren Toyota
yes!
Nicole
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
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.
Alexa
All time favorite vegan pulled pork sandwich!! This recipe really surprised me. Super easy and full of flavor. The slaw on top is what pulled the whole sandwich together so I wouldn't leave that component out. I made it for my family who isn't vegan and they LOVED it as well.
Lauren Toyota
yay! yay! yay!
Emily Freeman
I've been making these sandwiches for a year and can't believe I never left a review! This is one of those recipes that astounds vegans and non-vegans alike - it has that pulled pork mouthfeel and the depth of flavor from caramelizing the veg is unreal. I always double the recipe and my husband and I fight over the leftovers! The filling is so good in a quesadilla too. Awesome recipe, Lauren!
Lauren Toyota
thank you so so much! Love to hear this 😀
gabriella
Made this a week ago and the texture and bbq flavour was spot on! Served it in mini tortilla wraps which worked well!
Added a cheeky dash of maple syrup to the slaw which made it super addictive to eat straight out of the bowl (I could just eat that as a salad on its own it was so tasty!)
Will be taking this to BBQs and parties for sure!
Lauren Toyota
that's awesome and love to hear it! thank you 😀
yas
Another great recipe. Yum! I didn't have brown sugar, so I made my own with sugar and molasses. It was sooo good! I think the more potent molasses flavor was quite nice. Would recommend.
Lauren Toyota
awesome!!