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Vegan pulled pork sandwich with mushrooms topped with arugula, pickles and tomatoes

Vegan Pulled "Pork" Mushroom Sandwich

Thinly sliced shiitake and baby portobello mushrooms slathered in flavorful BBQ sauce makes this meaty and chewy  vegan pulled pork sandwich the perfect addition to any party. Forget the grill and grab some buns!

Course Main Course
Cuisine American
Keyword vegan bbq sandwich, vegan pulled pork
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 299 kcal
Author Sophia DeSantis

Ingredients

  • 2 cups homemade BBQ sauce or store bought (480 ml), or use Big Mama’s Homemade BBQ Sauce from her cookbook(page 161)
  • 22 oz shiitake mushrooms (624 g)
  • 22 oz baby Portobello mushrooms (624 g)
  • 1 tbsp extra-virgin olive oil (15 ml, see note for oil free)
  • 1 large white or yellow onion , finely diced
  • Salt and pepper , to taste
  • 4 hamburger buns

Toppings

  • Arugula
  • Tomato slices
  • Sliced dill pickles
US Customary - Metric

Instructions

  1. Make the BBQ sauce, if you don’t already have some on hand, to allow the flavors to infuse while you prepare the mushrooms.
  2. Thinly slice the mushrooms. They should look shredded. Heat the oil in a large skillet on medium heat. Depending on the size of the pan, you may need to cook the mushrooms and onions in two batches. When the oil is hot, add the mushrooms and onions and stir frequently until the mushrooms lose their water and the onions become translucent and soft, approximately 5 to 7 minutes.
  3. Turn up the heat to medium-high and add salt and pepper to taste. Cook until the onions caramelize and the edges of the mushrooms begin to crisp up, approximately 5 minutes.
  4. When the mushrooms and onions are done cooking, add the BBQ sauce to the pan and stir until the mushrooms are completely coated in the sauce. Bring the mixture to a boil on medium heat and then reduce the heat to a low simmer. Cook for 15 minutes, stirring frequently, until the sauce is thick and sticky.
  5. Serve the mushrooms on the buns and top with the arugula, tomato and sliced pickles.

Recipe Notes

Reprinted with permission from Great Vegan BBQ Without a Grill, copyright © 2018 by Linda & Alex Meyer. Published by Page Street Publishing Company.

Nutrition Facts
Vegan Pulled "Pork" Mushroom Sandwich
Amount Per Serving
Calories 299 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 199mg8%
Potassium 1261mg36%
Carbohydrates 53g18%
Fiber 12g48%
Sugar 8g9%
Protein 16g32%
Vitamin C 2.1mg3%
Calcium 14mg1%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.