Vegan Pulled Mushroom Sandwiches
These Vegan Pulled Mushroom Sandwiches are mind-blowingly satisfying! They are smoky, hearty, packed with the umami flavour of Oyster Mushrooms, and so quick and easy to whip up!
I’ve been obsessed with oyster mushrooms for about a few months now. Legend has it they can mimic pork texture, absorb any flavour and already come packed with a divine base umami flavour. Legend is correct, friends. The second I saw my farmer’s marketing selling these organic, I grabbed them. These oyster mushrooms make the absolute best Vegan Pulled Mushroom Sandwiches. Meaty, hearty, loaded with flavour and completely mouthwatering.
You’re in for a treat.
Let’s share a few words that describe these Vegan Pulled Pork Sandwiches:
Bursting with flavour
I won’t go too long into these because you need to get a cookin’. These Vegan Pulled Mushroom Sandwiches are one of my favourite dishes to date. One, because they challenge once again everything that’s possible with vegan food. Two, because I took them up a notch by smoking them. First of all, I now want to smoke everything in my life.
I wanted it to be easy, so I provided easy step by step instructions for doing this in your oven. I infused the mushrooms with a jerk flavour using jerk briquettes. You could use any flavour but let me tell you, this already makes your entire house smell heavenly.
After that, it’s as simple as shredding, bbq sauce, and done. I was so surprised as how much flavour these soaked up and I can’t wait to try them again. I paired the Vegan Pulled Pork Sandwiches with my Kale Cabbage Slaw, but without the kale, and my Vegan Ranch Dressing which tastes AMAZING here. Of course, you can have it like Gav did over rice. It’s totally up to you how to enjoy these delicious heavenly morsels.
PIN THIS RECIPE:
Vegan ‘Pulled Pork’ Sandwiches
- Smoke at 500F for 5 minutes. Trust me – this enhances the flavour of the mushrooms intensely!! I smoke by creating a little foil packet with wood chips or briquettes, place a cooling rack on top then the mushrooms on the cooling rack. Remove from oven.
- When the mushrooms are cooled slightly, about 5 minutes, use your fingers to shred the mushrooms into long pieces, similar to the photo above. I prefer this over shredding with a fork.
- In a pan over medium high heat, heat the oil. Add in the mushrooms and crisp up for about two to three minutes. Lower the heat and add the bbq sauce on top. Stir the mushrooms into the sauce gently to combine. Add the water if it begins to get too thick. Cook, while stirring, for about 3 minutes, while the sauce begins to slightly caramelise.
- Serve on burger buns with a slaw and your favourite white sauce such as a homemade ranch dressing. Add hot sauce if desired and enjoy!
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