Nice little game day-appropriate dinner right here! What I love most about these BBQ Pulled Mushroom Sandwiches is that they require no special equipment. Just a fork, large baking sheet and a mixing bowl. The baking sheet is preheated in the oven with some avocado oil and when you drop the sliced ​​mushrooms on top, you will hear the sizzle. It is very satisfying!
This vegan dinner recipe gets a flavor boost from barbecue sauce (it’s one of my favorites right now), tamari, spices, and a tahini-based ranch dressing for a quick slaw on top. The hardest part is slicing the mushrooms, which really isn’t too bad – just a little time consuming. I use oysters and slices of king oyster mushroom to pull them apart. I simply pulled some small/thin sections apart with my fingers. If you can find a willing assistant to help with this, I recommend it!
The simplicity of these BBQ Pulled Mushroom Sandwiches is what really does it for me! A key tip is to broil the sauce-coated mushrooms at the end to get those crispy bits and browned edges. It really makes a difference. Other than that, the tahini ranch is simply whipped together and tossed with kale, red cabbage, and carrots for a little veggie action. Wrap it all up in a fresh bun and you’re good! It is very tasty, tangy, sweet and a bit smoky too (depending on your sauce).
One thing to note though. If you want to super, mega-stuff these sandwiches with mushrooms, I’d go up to 1 ½ pounds of mushrooms, add another tablespoon of oil to your baking sheet, and increase your BBQ sauce to â…” cup. I was really happy with the amount of 4 sandwiches here. It looks like a ton of mushrooms at first, but they cook quickly in a hot oven.
For more vegan game day recipes, check out these shawarma-spiced fries loaded with sticky and crispy sesame cauliflower, lemon tahini and a crunchy veggie salad or my spicy vegan artichoke dip with kale.
Crispy BBQ Pulled Mushroom Sandwiches
These vegan BBQ pulled mushroom sandwiches are tangy, smoky and spicy and topped with a tahini ranch slaw. Perfect for a game day situation! Ready in 40 minutes with basic equipment – just a baking sheet and a mixing bowl.
serving 4
material
BBQ Pulled Mushrooms
- 1 ¼ pounds (567 g) King oyster/oyster mushroom
- ¼ the cup Avocado oil
- 1 ½ teaspoon Paprika
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon Onion powder
- ½ the cup bbq sauce
- 2 teaspoon Tamari I’m Willow
- Sea salt and black pepper, to taste
Tahini Ranch Slaw and Serve
- ¼ the cup tahini
- ¼ the cup the water
- 2 table spoon lemon juice
- 1 teaspoon Mustard seeds
- 1 teaspoon garlic powder
- 1 teaspoon Dry dill weed
- ½ teaspoon Onion powder
- ½ teaspoon Nutritional Scream
- 1 Green onion, minced
- Sea salt and black pepper, to taste
- 1 the cup Finely chopped kale, packed
- 1 the cup Finely chopped red cabbage, packed
- ½ the cup chopped carrots
- 4 Soft buns, to serve
Comment
- I know I’m showing a ciabatta bun in my photo, but I really recommend something softer like a burger bun to wrap around the messy mushrooms a little better!
- If you have chives around, I recommend using them instead of green onions for the tahini ranch!
- You can also use raw cashew butter instead of tahini for the ranch if you like.
- If you want these sandwiches super, mega-stuffed with mushrooms, I can go up to 1 Add ½ pound of mushrooms, another tablespoon of oil to your baking sheet, and increase your BBQ sauce to ⅔ cup.
instructions
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Preheat oven to 425°F. Set a large baking sheet.
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“Shock” the mushrooms using a fork or break them apart with your fingers. If you can list some help with this step, I recommend it!
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Pour avocado oil on a baking sheet and place in the oven for 5 minutes.
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Carefully remove the baking sheet and immediately dump all the chopped mushrooms on it. It should sizzle! Add paprika, garlic powder and onion powder. Stir the mushrooms with the spices and spread in a single layer. Saute the mushrooms for 15 minutes or until wilted and browned.
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Remove the mushrooms and toss with the barbecue sauce, tamari and some salt and pepper. Spread the mushrooms again in a single layer and return to the oven for 5-7 minutes, or until the edges are crisp and beginning to caramelize. Turn the broiler on for a few minutes to get a little char on the edges.
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While the mushrooms are roasting, make the tahini ranch slaw. In a medium bowl, combine tahini, water, lemon juice, mustard, garlic powder, dill weed, onion powder, nutritional yeast, green onion, salt, and pepper. Whisk to combine—it should be thick but pourable!
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To the bowl with the dressing, add the kale, red cabbage and carrots. Toss to combine and set aside.
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Slice open buns and stuff each with ¼ of the BBQ mushroom mixture. Top each with tahini ranch slaw. Cover that with bun tops and enjoy!
