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.
Cuisine Southern U.S.
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Servings 6-8 portions
Author Ksenia Prints
One large onionchopped finely
4poundsmushroomschopped into matchstick form or, better yet, cut on the smallest slicer blade on the food processor so they look like shaved matchsticks
A few dashes of Frank's red hotoptional
A few dashes of natural smoke flavoroptional
Salt and pepperto taste
ColeslawI prefer vegan
Your favourite brand of barbecue sauce
A crusty bun or two slices of bread per person
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.
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.
Southern-style pulled mushroom sandwich (vegan) https://immigrantstable.com/southern-style-vegan-pulled-pork-sandwich/ September 15, 2015