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    Home » Recipes » Vegan Recipes

    Vegan Barbecue Pulled Mushroom Sandwiches

    Published: Jun 20, 2021 · Modified: Apr 26, 2023 by Dianne · This post may contain affiliate links

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    Sandwiches with text overlay
    Sandwiches with text overlay
    Sandwiches with text overlay
    Sandwiches with text overlay

    Pulled Mushroom Sandwiches are the ultimate summertime sandwich! You won’t need a grill to make this vegan take on bbq pulled pork sandwiches, but you will need a stack of napkins, because things are going to get messy! These sandwiches are made with a homemade barbecue sauce, but they still only take about 20 minutes to cook! This easy recipe from Eating Vegan is meat free and gluten free.

    Sandwiches with text overlay

    Vegan Barbecue Pulled Mushroom Sandwiches

    Being from New Jersey, barbecue as a concept kind of confuses me. Is it the act of grilling or does it have something to do the sauce? Does it refer to meat that’s been cooked on a grill and then smothered in sauce?

    Two Pulled Mushroom Sandwiches

    I do like grilled food, and I enjoy barbecue sauce, but I’ll take my meal without the meat, thank you very much. Pulled pork is big in the world of bbq, and it’s easy to recreate the cruelty-free way with mushrooms.

    two sandwiches with Eating Vegan

    I created this recipe for my second cookbook Eating Vegan. My editor asked me to include a homemade barbecue sauce recipe, and so I was tasked with creating a recipe or two that used it. In addition to this mushroom sandwich, I also included a bbq chickpea burger.

    bbq sauce

    How to Make Homemade Barbecue Sauce

    Different regions of the United States all have their own versions of barbecue sauce, but most start with a base of tomatoes, vinegar, and spices. I’m from New Jersey and—full disclosure—we don’t know much about barbecue sauce in our neck of the woods. We like to cook with it, but we don’t know anything about making it. This is my own take on various sauces I’ve tried and liked, and it’s super easy to make!

    • In medium saucepan over medium-high heat, you stir together all of the ingredients.
    • You bring the mixture to a boil, then reduce the heat to medium-low and simmer uncovered for about 10 minutes, or until it thickens slightly.

    Use your sauce immediately or store it in an air-tight container in the refrigerator for up to 2 weeks.

    You can easily customize your sauce to your tastes. Add more cayenne or even a little sriracha if you like your sauce spicy. If smokey is more your thing, you can add liquid smoke or smoked paprika.

    lettuce, buns, pickles, garlic, tomatoes, onion, mushroom, ketchup, spices

    How to Make Barbecue Pulled Mushroom Sandwiches

    The mushrooms in this recipe aren’t pulled – they’re sliced. Don’t spend too much time slicing them – just give them a good chop with a sharp knife. If you have a food processor with a slicing attachment, you can throw them in and your mushrooms will be sliced super quickly. You can also use pre-cut mushrooms to save even more time.

    cooking mushrooms and bbq sauce

    This recipe couldn’t be easier to cook!

    • First you heat the oil in a large pan and add the onions, stirring frequently until they begin to soften and brown, about 5 minutes.
    • Then you add the mushrooms and cook until they begin to brown and soften, about 5 to 10 more minutes. If there’s any liquid left in the pan, you can pour it off.
    • Next you add your barbecue sauce to the pan and cook for another few minutes, until the sauce has heated throughout. If your sauce is fresh from the pot and is already hot, you’re good to go – no more cooking is required!
    • Finally, you assemble your sandwiches by dividing the mixture among 4 buns. Top each with lettuce, tomato, and pickle slices.
    Pulled Mushroom Sandwiches with bbq sauce and pickles on plate with coleslaw and corn

    How to customize your sandwiches

    It’s easy to play with this recipe and make it your own!

    • If you want to really get into the “pulled” part of Barbecue Pulled Mushroom Sandwiches, you can use oyster mushrooms instead of buttons and pull them apart.
    • Don’t like mushrooms? You can use jackfruit or Soy Curls.
    • Top your sandwiches with your favorite fixin’s. You can use grilled onions, coleslaw, or anything else you fancy.
    • If you follow a gluten-free diet, make sure your buns are gluten-free
    Barbecue Pulled Mushroom Sandwiches on board with tomatoes, corn, beer, and salad

    Watch me make Barbecue Pulled Mushroom Sandwiches on Jane Unchained News's LunchBreakLIVE!

    Dianne Wenz with Sandwich
    Pulled Mushroom Sandwiches with bbq sauce and pickles

    Barbecue Pulled Mushroom Sandwiches

    Dianne
    Mushrooms are one of those vegetables that people either love or hate. I grew up thinking I hated them. They were weird and slimy—and for some reason, they came from a can. As an adult, I discovered fresh mushrooms and they quickly became my one of my favorite veggies. In teaching cooking classes, I’ve found that self-professed mushroom haters don’t mind them when they’re chopped and smothered with a sauce. I think these sandwiches would get the mushroom haters’ seal of approval, but you can make them with thinly sliced seitan instead of mushrooms if you like.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Course Sandwich
    Cuisine American
    Servings 4 Sandwiches
    Calories 286 kcal

    Ingredients
      

    • 1 tablespoon vegetable oil
    • 1 medium yellow onion chopped
    • 2 garlic cloves minced
    • 1 pound cremini or white button mushrooms thinly sliced
    • 1 cup Barbecue Sauce (recipe follows) or store-bought vegan barbecue sauce
    • Salt
    • Pepper
    • 4 buns of choice
    • 4 large romaine lettuce leaves
    • 1 tomato sliced
    • Pickle slices

    Instructions
     

    • Heat the oil in a large pan over medium-high heat. Cook the onion, stirring frequently, until it has begun to soften and brown, about 5 minutes. Add the garlic and mushrooms, and cook until the mushrooms brown and soften, about 10 minutes. If there’s any liquid in the pan from the mushrooms, pour it out.
    • Add the Barbecue Sauce to the pan and stir to coat the vegetables well. Cook until the sauce is heated throughout, about 5 more minutes. Season with salt and pepper.
    • To serve, divide the mixture among the 4 buns. Top each with lettuce, tomato, and pickle slices.

    Notes

    First-Timer Tip: If you have a food processor with attachments, you can use the slicing blade to cut the mushrooms in just seconds. Or look for precut mushrooms at the grocery store, which will reduce your prep time to almost nothing.
    Excerpt from Eating Vegan, by Dianne Wenz, published by Rockridge Press. Copyright © 2020 by Callisto Media, Inc. All rights reserved.
    Calories: 286kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    Barbecue Sauce

    Barbecue Sauce

    Dianne
    Different regions of the United States all have their own versions of barbecue sauce, but most start with a base of tomatoes, vinegar, and spices. I’m from New Jersey and—full disclosure—we don’t know much about barbecue sauce in our neck of the woods. We like to cook with it, but we don’t know anything about making it. This is my own take on various sauces I’ve tried and liked. Use it as a condiment on burgers or sandwiches, as a marinade for tofu and tempeh, or as a dipping sauce for roasted veggies or fries.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Course Condiment
    Cuisine American
    Servings 1.25 cup
    Calories 37 kcal

    Ingredients
      

    • 1 cup ketchup
    • 3 tablespoons molasses
    • 2 tablespoons yellow mustard
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon low-sodium tamari or soy sauce
    • ½ teaspoon onion powder
    • ½ teaspoon garlic powder
    • ¼ teaspoon salt
    • ¼ teaspoon cayenne pepper , optional

    Instructions
     

    • In a medium saucepan over medium-high heat, stir together all of the ingredients. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 10 minutes, or until it thickens slightly.

    Notes

    Use the sauce immediately or store in an air-tight container in the refrigerator for up to 2 weeks.
    Variation: Change the flavor of your barbecue sauce by adding different ingredients. For a spicy sauce, add 2 to 3 tablespoons of your favorite hot sauce. If you like smoky sauce, add a dash of liquid smoke or a pinch of smoked paprika. For a fruity barbecue sauce, add 1 cup of peeled, chopped fruit—such as peaches, plums, apricots, or mangoes—to the saucepan. Allow the sauce to cool and then purée it in a blender.
    Excerpt from Eating Vegan, by Dianne Wenz, published by Rockridge Press. Copyright © 2020 by Callisto Media, Inc. All rights reserved.
    Calories: 37kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    Dianne Wenz Eating a sandwich
    Pulled Mushroom Sandwiches with bbq sauce and pickles

    More summer sandwich recipes include:

    • Grilled Ratatouille Sandwich
    • Lemon-Rosemary Grilled Tofu Sandwich
    • Tofu Tuna Sandwiches
    • Grilled Eggplant Sandwiches
    Grilled Eggplant Sandwiches with vegetables

    More mushroom recipes you might enjoy include:

    • Mushroom Stroganoff
    • Lemon Dijon Tempeh with Mushrooms
    • Caramelized Onion and Mushroom Tart
    • Portobello Cheesesteak Sandwiches
    two vegan portobello cheesesteaks
    « Grilled Ratatouille Sandwich
    Vegan 4th of July Recipes »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Sue

      June 24, 2021 at 9:22 am

      5 stars
      Thanks Dianne, these were very good and easy! I added some soy curls and water and cooked in IP for 2 mins, after sautéing onions. Everyone loved it!

    2. Dianne

      June 24, 2021 at 9:44 am

      I'm so happy to hear that, Sue! Soy curls and mushrooms go so well together. I love making bbq soy curl sandwiches!

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    Hi! I'm Dianne Wenz, a Board-Certified Health Vegan Health and Lifestyle Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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