vegan pulled bbq mushroom sandwiches
These sandwiches are loaded with saucy pulled bbq mushrooms and a zesty kale slaw. It's the perfect companion for your next picnic or BBQ!
Servings 6 sandwiches
Ingredients
pulled bbq mushrooms
- ½ yellow or white onion, finely sliced
- 2 teaspoon vegetable oil
- 8 to 10 C sliced cremini mushrooms
- 1 teaspoon chipotle chili
- 1 teaspoon cumin
- ¼ teaspoon ground cloves
- ½ bbq sauce
kale slaw
- 1 C green cabbage, finely shredded or chopped
- 1 C kale, finely chopped into ribbons
- 1 tablespoon lemon juice
- pinch sea salt
- ½ C dill pickles, finely chopped
- ½ C caesar salad dressing
- 1 tablespoon vegan mayonnaise
- 2 teaspoon dijon mustard
- 1 tablespoon apple cider vinegar
Instructions
- To make the bbq mushrooms, cook the onion over medium heat with vegetable oil for 2 minutes.
- Add in mushrooms and cook for another 5 to 6 minutes or until half way cooked and half the size. Then add in spices and stir to combine. Cook for another 2 to 3 minutes.
- Add bbq sauce and stir to coat well. Heat over medium-low heat for another 7 to 10 minutes or until the mushrooms are fully cooked through. The bbq sauce should be nicely coating the mushrooms - sticky without too much runny sauce, but still moist and sauced.
- To make the slaw, massage the lemon juice and sea salt into the cabbage and kale for a few minutes until wilted and softened. Add pickles into the mixture of greens.
- Mix the caesar dressing with vegan mayonnaise, dijon mustard, and apple cider vinegar until well combined. This will make it more tart! If you're looking for another slaw dressing idea check out our lentil apple slaw recipe.
- Drizzle the dressing over the slaw mixture and toss to coat well.
- Assemble the sandwiches on kaiser rolls or ciabatta buns with a good layer of pulled bbq mushrooms and then kale slaw on top! You can also add my macaroni salad on the sandwiches if you're a real hot for food freak!
Notes
The serving size is dependent on the bun size.
