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Southern-style pulled mushroom sandwich (vegan)
5 from 4 votes

Southern-style pulled mushroom sandwich (vegan)

A vegan take on a Southern classic, this vegan pulled pork sandwich is a smoky, sweet and creamy mess that will leave you giddy with joy.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 6 -8 portions
Course: Lunch

Ingredients

  • onion chopped finely, large
  • 4 pounds mushrooms chopped into matchstick form or, better yet, cut on the smallest slicer blade on the food processor so they look like shaved matchsticks
  • 1 tablespoon paprika
  • 2 teaspoons brown sugar
  • hot sauce optional, a few dashes, Frank's Red Hot
  • smoke flavor optional, natural, a few dashes
  • salt to taste
  • black pepper to taste
  • coleslaw I prefer vegan
  • barbecue sauce your favourite brand
  • bread crusty bun or two slices per person

Instructions

    Cup of Yum
  1. Preheat a pan to medium-high heat. Add oil, and saute onions until they begin to brown, about 10-15 minutes. Working in small batches and adding oil to prevent sticking, saute all the mushrooms until they have shrunk and reduced to about one-third the size, changing their colour completely. They should be chewy and not at all spongy. Season them with spices, Frank's red hot and natural smoke, tasting and correcting seasonings as you go.
  2. Slice and toast the bread, or the bun halves. Taking one slice or the bottom bun half, ladle a generous helping of vegan pulled mushrooms. Top with barbecue sauce and a generous helping of coleslaw. Finish with the second slice of bread or bun half. Repeat as needed, depending on how many people you're feeding. Serve immediately, with a lot of napkins to wipe all the juices.