Easy Vegan Pulled “Pork” Sandwich Recipe
This summer has been like no other. Most of our summers we are visiting family in the USA, off on summer holiday from our jobs in China. Summers that were filled with family time, having picnics, sharing cold beers and laughter, and creating precious family memories. This summer I am living a life unexpected, on a tiny dot, in the middle of the ocean.
It’s not the first time I have been in this situation, living on a faraway island that is. 13 years ago I was living on the largest of a few tiny dots in the middle of the Pacific, the Big Island of Hawai’i. There, luaus are an all important, and amazing, part of the culture. Kalua pork, poke, mauna pua, and haupia pie, are all dishes rooted in the culture of the Islands, and all enjoyed as part of celebrations among family and friends. The three years I spent there formed me in a powerful way. It taught me how to take risks, explore, and to fall in love and love to cook.
As usual, I am craving vegan recipes that bring back memories, especially as I am doing so much missing this summer (as I am sure you are too!). I thought BBQ mushroom sliders would be just the thing for this summer, and the thing to ease my woes. This is one easy vegan recipe that everyone will love, even the most BBQ pork lovin’ friend you know.
There is no better comfort food than soft bread stuffed with sweet, sticky stuff and slathered with slaw. I wanted to create that breezy island summer feeling of spending time with family, enjoying good food, ideally while eating with our hands. So, if you are looking for tasty vegan picnic lunch ideas to enjoy with your fam and friends this summer, add this one to your list!
For us this year, there will be no celebrations with family, hanging out on porches in America during late night summer dusk. There will be no park picnics in the Former French Concession of Shanghai, or the Eco Park in Shenzhen. However, there will be memories made, with the four of us on an island, playing ukulele, and eating good food together.
Here is to summer, and celebration, no matter where you are.
Get ready for the sweet and sticky vegan BBQ pulled pork sandwich you have been dreaming of!
BBQ Shroom Sliders
Ingredients
For the BBQ Sliders:
- 300g oyster mushrooms, cleaned and shredded into small shreds, lengthwise
- 1 C of your favorite BBQ sauce
- 1 small purple onion, thinly sliced
- onion powder, garlic powder, black pepper, liquid smoke, etc. that you might want to add to spice up your BBQ sauce
- 300g oyster mushrooms, cleaned and shredded into small shreds, lengthwise
For the Slaw:
- 1 medium Nappa cabbage, sliced thin
- 3/4 C coconut cream
- 1 tsp apple cider vinegar
- 1/4 tsp paprika
- salt and pepper to taste
Additional:
- 4 small to medium sized bread rolls, sliced in half
Instructions
- Preheat oven to 180 degrees C.
- After cleaning and shredding the oyster mushrooms (see photo above), place in a large bowl. Add sliced onion, BBQ sauce, and additional seasonings if desired. Toss sauce, shrooms, and onions until the mixture is evenly coated.
- Place on a rectangular lined baking sheet and bake in the oven for 15 minutes.
- While the mushrooms are baking, place shredded Nappa cabbage, apple cider vinegar, paprika, salt and pepper in a large bowl, and toss until well combined. Set aside
- Take the shrooms out and toss. Return to the oven for another 10-15 minutes until sauce has been reduced and is dark and sticky (drool)
- When mushrooms are on their last 5 minutes, place sliced bread rolls in the oven to toast until golden brown.
- Take BBQ mushrooms and bread rolls out in the oven. On each bun, spoon a heaping serving of mushrooms onto bread rolls followed by a heaping spoonful of cabbage mixture. Repeat until all bread rolls are stuffed with your BBQ deliciousness.
- Serve, eat, be happy!