This veggie pulled pork is honestly as good as the real thing! It’s made from mushrooms and a delicious homemade BBQ sauce then served in sandwiches with a creamy slaw.
When I say it’s as good as the real thing I 100% mean it!
I know it sounds ridiculous but this sandwich is so good that I’m thinking I might actually prefer it to a meaty equivalent. The veggie pulled pork is made from mushrooms which are cooked until super tender and then pulled just like meat would be and mixed with a rich and sticky BBQ sauce.
Will has been wanting to try a pulled mushroom dish for ages and I took a bit of convincing. I wasn’t sure how well it would work but eventually I gave in and I’m so glad I did!
It’s totally got the texture of pulled pork which I think is the thing that’s often lacking when it comes to trying to make vegetarian versions of a lot of things. Of course mushroom is a great choice because it already has a very similar feel.
The addition of the rich and flavourful sauce makes it even more delicious, especially when combined with a cooling slaw and sandwiched in a brioche bun.
Why we love this veggie pulled pork…
It’s totally vegetarian and depending on what you serve it with then it can easily be made vegan too which makes it perfect for when you’re avoiding meat but still want a classic BBQ sandwich.
It’s super easy to make and most of it is pretty hands off. Once you get the sauce made you simply drizzle over the mushrooms and pop in the oven.
This recipe is easy to multiply too so it’s great for serving to a crowd and it’s pretty much guaranteed that everyone will love it.
Vegetarian Pulled Pork Ingredients
Portobello Mushrooms: These pull really well and are big enough to roast in the oven without completely shrivelling up
BBQ Sauce: This is a mixture of ketchup, cider vinegar, brown sugar, soy sauce, vegetable oil, smoked paprika and garlic
Slaw: This is your classic mayo, red cabbage, carrots, lemon juice and coriander combination
Rolls: I went with toasted brioche rolls but you could use anything you like
Mushroom Pulled Pork Instructions
Make the BBQ sauce: Whisk together all of the sauce ingredients in a bowl. Spread the mushrooms on a baking sheet and brush with the sauce, place in the oven for 30 minutes.
Make the slaw: Toss together all of the slaw ingredients and set aside until ready to use.
Make the sandwiches: Use forks to shred the mushrooms then toss with the rest of the sauce and serve in sandwiches with the slaw.
Equipment you need to make this recipe…
Expert tips for making pulled mushroom sandwiches…
To make this recipe gluten free simply use your favourite brand of gluten free rolls and switch the soy sauce for tamari
To keep this recipe vegan use your preferred brand of vegan mayo in the slaw
If you want to make ahead part of this recipe then you can prepare the sauce up to 2 days before and the slaw up to a day before and store in the fridge until ready to continue with the recipe
Want more? Try these other sandwich recipes!
- Smoked Turkey Meatball Subs
- Pulled Jackfruit Sandwiches with BBQ Sauce
- Chilli Lime Salmon Sliders
- Spicy Tofu Sandwich with Pink Pickled Onions
- Slow Cooker Tri Tip French Dip
- Breakfast Sandwich with Prosciutto & Watercress
Veggie Pulled Pork Sandwich with Slaw
- 4 Rolls I like brioche buns
- 8 Portobello Mushrooms
- 4 tbsp Ketchup
- 2 tbsp Cider Vinegar
- 2 tbsp Brown Sugar
- 2 tbsp Soy Sauce
- 1 tsp Smoked Paprika
- 1 tsp Chilli Powder
- 2 cloves Garlic crushed
For the Slaw
- 1/2 Red Cabbage shredded
- 2 Carrots julienned
- 1/2 Lemon juiced
- 1 bunch Coriander chopped
- 4 tbsp Mayonnaise
- Salt and Pepper
- Heat the oven to 200°C/400°Whisk together the ketchup, vinegar, brown sugar, soy sauce, vegetable oil, smoked paprika and garlic. Place the mushrooms on a baking sheet lined with baking paper. Brush over the sauce and place in the oven, cook for 30 minutes.
- Mix together all of the slaw ingredients and set aside.
- When the mushrooms have finished cooking use 2 forks to shred them, drizzle over a little more sauce and toss. Serve in rolls with slaw.
Like the look of this recipe? Make sure you pin it for later!