BBQ Vegan Pulled Pork Sandwich with Mushroom
This delicious vegan pulled pork sandwich features tasty king oyster mushrooms slow-simmered in a rich and smoky, homemade barbecue sauce. It’s served with vegan coleslaw between pretzel buns.
This Southern comfort food classic is sure to be a hit at your next vegan BBQ or potluck. What makes this vegan pulled pork sandwich recipe different from others:
- It’s made without jackfruit which can sometimes be difficult to find.
- The vegan barbecue sauce is made from scratch without ketchup for a richer flavor and you can tailor the sweetness to your liking.
- The vegan coleslaw is made from scratch with a creamy cashew mayo dressing similar to the one used in my Vegan Buffalo Chicken Sandwich recipe.
- The sandwiches are made with homemade vegan pretzel buns.
- The recipe serves 3 but can easily be made into 6 sliders or scaled up to make more servings.
Now before you get out those pitchforks, yes this recipe is referred to as vegan pulled pork sandwiches. I too am not the biggest fan of referring to meatless dishes with meat-filled titles but it makes the recipe and flavors easier to recognize.
One thing that can make transitioning to a vegan lifestyle much easier is being able to recreate or “veganize” some traditional favourites. That’s one of the goals of this blog and why I’ll keep using non-vegan words in some titles.
Now that’s out of the way, let’s get cooking!
Which mushrooms are best for making pulled pork?
King Oyster Mushrooms
These royally-titled mushrooms (also called King Trumpet Mushrooms) are the superstar of this dish. They are thick with a “meaty” flavor and texture.
I’ve used them many times in other recipes such as Vegan Mushroom Pot Pie and Easy Vegan Dumplings.
They can easily be shredded to resemble the texture of pulled pork. You can find king oyster mushrooms in Asian grocery stores.
You could also use regular oyster mushrooms or canned straw mushrooms. I used a combination of canned straw mushrooms and fresh king oyster in this recipe.
How to Make the Best Vegan Pulled Pork Sandwiches
Make the BBQ Mushroom Filling
1. Prepare the King Oyster Mushrooms by using a damp cloth or paper towel to wipe away any dirt or debris. If you’re using canned mushrooms, drain completely and squeeze to release any excess water.
Keeping the mushrooms as dry as possible makes them brown quicker in the pan and better able to absorb the flavors of the vegan barbecue sauce.
2. While holding the king oyster mushroom in one hand, use a fork to scrape down the length of the mushroom creating strands or threads. Apply a bit of pressure if needed.
Chop any other types of mushrooms. Set them aside in a bowl.
3. Next, make the barbecue sauce by mincing the onions and garlic and combining them in a separate bowl with the remaining ingredients.
Chipotle pepper can be very spicy if too much is added. Start with a small amount, taste the sauce then add the rest if desired.
Liquid smoke is optional but it adds an appealing smokiness.
4. Heat 1 teaspoon of oil in a non-stick skillet, just enough to coat the pan, then add the mushrooms.
Cook for about 5 minutes on low heat, stirring occasionally until the mushrooms start to brown and lose most of the moisture.
Sprinkle a pinch of salt to help the mushrooms release moisture quicker but not too much as the sauce would add some salty flavor.
Slowly browning the mushrooms in a hot pan helps to enhance the umami or savouriness, giving the mushrooms a richer, meatier flavor.
5. While keeping the heat low, stir in the barbecue sauce. Cover and simmer for about 5 minutes or until the sauce thickens. This allows all the flavors to completely combine.
6. Taste the dish and adjust the seasonings as needed. For a richer sauce, add more tomato paste. For a less sweet sauce, add more vinegar or soy sauce. For more smokiness, add more liquid smoke.
7. Remove from heat.
Feel free to make this recipe in an Instant Pot or slow-cooker.
Make the Vegan Coleslaw
1. Add the shredded cabbage to a bowl and set aside.
2. Presoak cashews in hot water for 15 minutes to soften for easier blending. For a nut-free vegan dressing, you can use hemp or sunflower seeds.
3. In a small blender cup, add the cashews and remaining ingredients to make the dressing and blend until smooth and creamy. Taste and adjust seasonings as needed.
4. Pour the dressing over the shredded cabbage and mix with a fork to combine.
Assembling the Sandwiches
1. Slice the vegan pretzel buns in half. They may be toasted if desired.
2. Top the bottom half of the bun with some vegan pulled pork, add coleslaw then add the top bun. Serve immediately.
Can mushroom pulled pork be frozen?
Yes, you can freeze this mushroom filling for later. Once cooled, place in an airtight container and store in the freezer for up to a month.
Thaw in the fridge overnight then reheat in a pan with a few added tablespoons of water.
Other sides to eat with mushroom pulled pork
- Vegan Mac and Cheese
- Mashed Potatoes
- Rice
- Potato Salad
- Pasta Salad
- Baked Beans
More Vegan Recipes with King Oyster Mushrooms
- Mushroom Lentil Meatballs (vegan & gluten-free)
- Vegan Meatball Sub
- Easy Vegan Mushroom Alfredo Pasta
Vegan Pulled Pork Sandwich (Mushrooms)
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
Vegan BBQ Pulled Pork
- 10 oz (283 g) King Oyster Mushrooms, or mixed mushrooms
- ½ small onion, or 1 shallot
- 2 cloves garlic
- 2 tablespoon (30 g) tomato paste
- 1 teaspoon (5 ml) molasses
- 1 teaspoon (5 ml) soy sauce or liquid aminos
- ½ teaspoon mustard or mustard powder
- ¼ teaspoon paprika
- 1 teaspoon chipotle in adobo, or ¼ tsp dried chipotle – optional
- 1 to 2 teaspoon (5 ml) sweetener
- 2 teaspoon (10 ml) vinegar
- ¼ teaspoon liquid smoke, optional
- ½ cup (118 ml) water
- 1 teaspoon (5 ml) oil for frying
Vegan Coleslaw
- 2 cups (194 g) shredded cabbage
- ½ cup (65 g) cashews, soak in hot water for 15 mins to soften
- 2 garlic cloves
- ½ small onion
- 1 tablespoon (15 ml) lemon/lime juice
- 1 teaspoon (5 ml) vinegar
- 6 tablespoon (89 ml) water
- ½ teaspoon mustard or mustard powder
- Salt and pepper to taste
To Assemble the Sandwich
- 3 Vegan Sandwich Buns, Try my Pretzel Buns Recipe
Instructions
Vegan BBQ Pulled Pork
- Use a damp cloth or paper towel to wipe away any dirt or debris from the king oyster mushrooms. If you’re using canned mushrooms, drain completely and squeeze to release any excess water.10 oz (283 g) King Oyster Mushrooms
- While holding the oyster mushroom in one hand, use a fork to scrape down the length of the mushroom creating strands. Apply a bit of pressure if needed. Chop the other types of mushrooms. Set them aside in a bowl.
- To make the barbecue sauce, mince the onions and garlic and combine in a separate bowl with the remaining ingredients.½ small onion ,2 cloves garlic ,2 tablespoon (30 g) tomato paste ,1 teaspoon (5 ml) molasses ,1 teaspoon (5 ml) soy sauce or liquid aminos ,½ teaspoon mustard or mustard powder ,¼ teaspoon paprika ,1 teaspoon chipotle in adobo ,1 to 2 teaspoon (5 ml) sweetener ,2 teaspoon (10 ml) vinegar ,1/4 teaspoon liquid smoke ,½ cup (118 ml) water
- Heat 1 teaspoon of oil in a non-stick skillet and add the mushrooms. Cook for about 5 minutes on low heat, stirring occasionally until the mushrooms start to brown and lose most of the moisture. Sprinkle a pinch of salt to help them release moisture quicker.1 teaspoon (5 ml) oil for frying
- While keeping the heat low, stir in the barbecue sauce. Cover and simmer for about 5 minutes or until the sauce thickens.
- Taste the mushroom filling and adjust the seasonings as needed. For a richer sauce, add more tomato paste. For a less sweet sauce, add more vinegar or soy sauce. For more smokiness, add more liquid smoke.
- Remove from heat.
Vegan Coleslaw
- Add the shredded cabbage to a bowl and set aside.2 cups (194 g) shredded cabbage
- In a small blender cup, add the remaining ingredients to make the dressing. Blend until smooth and creamy. Taste and adjust seasonings as needed.½ cup (65 g) cashews ,2 garlic cloves ,½ small onion ,1 tablespoon (15 ml) lemon/lime juice ,1 teaspoon (5 ml) vinegar ,6 tablespoon (89 ml) water ,½ teaspoon mustard or mustard powder ,Salt and pepper to taste
- Pour the dressing over the shredded cabbage and mix with a fork to combine.
To Assemble the Sandwich
- Slice the pretzel buns in half. You may also toast them if desired. Top the bottom half of the bun with some mushroom filling, add coleslaw then add the top bun. Serve immediately.3 Vegan Sandwich Buns
Notes
- For a nut-free dressing, try hemp or sunflower seeds.
- More vegan sandwich recipes:
- Lentil Sloppy Joes
- Vegan Tempeh Sandwich (BLT with Avocado)
- Baked Tofu Sandwich with Roasted Red Pepper
Can you sell your buns to busy people like me?
Thanks
Haha! I wish I could!
I’ve made this recipe twice already and we LOVE IT. My husband was a little skeptical but now he requests this meal! Thank you so much for sharing!
Thank you so much Josey! I’m glad you both enjoyed it!