If you’re looking for a vegan approximation to pulled pork sandwiches, maybe give this recipe a try. It’s certainly not a substitute for real pulled pork, but they do taste pretty good. And it’s a fast-cooking recipe.
They key to the mushrooms tasting good is the BBQ sauce. It’s best to use your favorite sauce. If you don’t really like the sauce that you use for the recipe, you won’t like this dish.
This recipe is based on one from the online shop that sells what I can only opine as mushroom-based snake oil—supplements that are supposed to give you more energy, etc. Don’t ask how I found the recipe because I never shop for stuff like that. I think it’s as much of a scam as Balance of Nature, who was ordered by the FDA to stop its false advertising or it would be shut down.
What you’ll need for the mushrooms
- 1T neutral oil
- 4 – 6 oz of your favorite sliced mushrooms, the meatier, the better
- 1 medium onion, roughly chopped
- 3 cloves garlic, thinly sliced or minced
- 2T apple cider vinegar
- 1t smoked cumin or other smoked spice. You could even use a few drops of liquid smoke instead.
- 0.25 – 0.5 cups of your favorite BBQ sauce
- Hamburger or ciabatta buns
What you’ll need for the slaw
- 1 cup shredded cabbage
- 1 cup shredded red cabbage (you can use all green, if wanted)
- 0.5 cups grated carrot
- 2t olive oil
- 1T lemon or lime juice
What to do
Add the oil to a nonstick pan over medium heat and sauté the onions and mushrooms until the mushrooms begin to soften.
Add the garlic, apple cider vinegar, smoked cumin and BBQ sauce, reducing the heat to low-medium, and cover. Cook for about 10 minutes, until the mushrooms are cooked through.
Mix together slaw ingredients in a small bowl, and it’s ready to go.
For serving, top the base of a bun (toasted or not) with the mushroom mixture, then top the mushrooms with some slaw and the bun top.