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.
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?
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.
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.
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.
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.
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.
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
Watch me make Barbecue Pulled Mushroom Sandwiches on Jane Unchained News’s LunchBreakLIVE!
Barbecue Pulled Mushroom Sandwiches
- 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
- 4 buns of choice
- 4 large romaine lettuce leaves
- 1 tomato sliced
- Pickle slices
- 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.
- 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
- 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.
More summer sandwich recipes include:
- Grilled Ratatouille Sandwich
- Lemon-Rosemary Grilled Tofu Sandwich
- Tofu Tuna Sandwiches
- Grilled Eggplant Sandwiches
More mushroom recipes you might enjoy include:
- Mushroom Stroganoff
- Lemon Dijon Tempeh with Mushrooms
- Caramelized Onion and Mushroom Tart
- Portobello Cheesesteak Sandwiches