For a hearty and tasty plant-based alternative to pulled pork sandwiches, try these Vegan Pulled BBQ Mushroom Sandwiches with Kale Slaw. The meaty texture of portobello mushrooms goes well with the sour barbecue sauce. The crunchy kale slaw adds a fresh taste and bright colors.
Ingredients: 8 large portobello mushrooms, stems removed and sliced. 1 cup barbecue sauce. 8 whole wheat burger buns. 2 cups shredded kale. 1/4 cup vegan mayonnaise. 1 tablespoon apple cider vinegar. 1 tablespoon maple syrup. 1/2 teaspoon salt. 1/4 teaspoon black pepper. 1/4 cup shredded carrots. 1/4 cup thinly sliced red cabbage.
Instructions: Before you start cooking, heat the oven to 375F 190C. Put the pepper mushrooms that have been sliced on a baking sheet that has been lined with parchment paper. Add the barbecue sauce to the mushrooms and toss them around to cover them all. Put the pan in a hot oven and bake for 20 to 25 minutes, or until the mushrooms are soft. Make the kale slaw while the mushrooms are in the oven. Apple cider vinegar, maple syrup, salt, and black pepper should all be mixed together in a large bowl using a whisk. Shred the kale, carrots, and red cabbage, then add them to the bowl with the dressing. Toss until everything is covered. If you want, you can toast the burger buns. The mushrooms should be taken out of the oven and shred with two forks once they are done cooking. To make the sandwiches, put a lot of pulled barbecue mushrooms on the bottom half of each burger bun and then put a scoop of kale slaw on top of each one. Put the top half of the burger bun on top, and serve right away.
Prep Time: 15 minutes
Cook Time: 25 minutes
Treasure Pot Restaurant
