Vegan BBQ Pulled Mushroom Sandwich

“O Lord, I have come to you for protection; don’t let me be disgraced. Save me, for you do what is right. Turn your ear to listen to me, rescue me quickly. Be my rock of protection, a fortress where I will be safe.”

-Psalms 31:1-2 NLT

These Vegan Pulled Mushroom BBQ Sandwiches are a hearty, smoky, and satisfying plant-based dinner made with tender shredded oyster mushrooms tossed in homemade Cherry BBQ Sauce and piled onto soft brioche-style buns. They’re packed with bold barbecue flavor and make an easy meatless meal that doesn’t feel like you’re missing anything.

Once the mushrooms are cooked, their tender, shredded texture makes them a great alternative to traditional pulled meat, while the sweet and smoky BBQ sauce, as well as the additional seasonings, adds plenty of flavor. Pile the saucy mushrooms onto toasted buns and finish them with your favorite sandwich toppings. The combination of tender mushrooms and tangy BBQ sauce makes this the perfect barbecue cookout sandwich.

If you’re trying to incorporate more meatless meals into your routine, these pulled mushroom sandwiches are an easy place to start. They’re flavorful, filling, and a fun way to utilize mushrooms in your dishes.

Vegan BBQ Pulled Mushroom Sandwich

These Vegan Pulled Mushroom BBQ Sandwiches feature tender shredded oyster mushrooms coated in sweet and smoky BBQ sauce and piled onto soft toasted buns. A hearty, flavorful plant-based sandwich that's perfect for summer dinners and cookouts.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: American, Southern

Ingredients Method

Ingredients

  

• 1 lb oyster mushrooms
• 1 Tbsp olive oil
• 1 small yellow onion thinly sliced
• 2 cloves garlic minced
• 1 Tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp chili powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup vegetable broth
• ¾ cup BBQ sauce
• 4 vegan brioche buns

Method

 

1. Clean the oyster mushrooms and trim off any tough ends. Using your hands or two forks, pull the mushrooms apart into long, shredded pieces to create a pulled-pork texture.
2. Heat the olive oil in a large skillet over medium heat. Add the sliced onion and cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds.
3. Add the tomato paste, smoked paprika, chili powder, garlic powder, onion powder, salt, and black pepper. Stir and cook for about 1 minute until the tomato paste darkens slightly and the spices become fragrant.
4. Add the shredded mushrooms and toss well to coat them in the seasoning mixture. Cook for 5–7 minutes, stirring occasionally, until the mushrooms begin to soften and release some of their moisture.
5. Pour in the vegetable broth and BBQ sauce. Stir until everything is evenly coated. Reduce the heat to medium-low and simmer for 10–15 minutes, stirring occasionally, until the sauce thickens and clings to the mushrooms.
6. For an even more pulled-pork-inspired texture, turn the heat back up to medium-high for the final 2–3 minutes. Let some of the mushrooms caramelize and develop crispy edges while remaining saucy.
7. Spread the vegan butter on the cut sides of the brioche buns. Toast them cut-side down in a skillet over medium heat until golden brown.
8. Pile the BBQ pulled mushrooms onto the toasted brioche buns.