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Crispy BBQ Pulled Mushroom Sandwiches

5 from 20 reader reviews
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 4
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Ingredients

BBQ Pulled Mushrooms

  • 1 ¼ lbs (567 grams) king oyster/oyster mushrooms
  • ¼ cup avocado oil
  • 1 ½ teaspoons paprika
  • 1 ½ teaspoons garlic powder
  • 1 ½ teaspoons onion powder
  • ½ cup barbecue sauce
  • 2 teaspoons Tamari soy sauce
  • sea salt and ground black pepper, to taste

Tahini Ranch Slaw & Serving

  • ¼ cup tahini
  • ¼ cup water
  • 2 tablespoons lemon juice
  • 1 teaspoon grainy mustard
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill weed
  • ½ teaspoon onion powder
  • ½ teaspoon nutritional yeast
  • 1 green onion, minced
  • sea salt & ground black pepper, to taste
  • 1 cup finely sliced kale, packed
  • 1 cup finely shredded red cabbage, packed
  • ½ cup shredded carrot
  • 4 soft buns, for serving

Instructions

  • Preheat the oven to 425°F. Set out a large baking sheet.
  • "Shred" the mushrooms using the tines of a fork or by simply pulling them apart into shreds with your fingers. If you can enlist some help with this step, I recommend it!
  • Pour the avocado oil onto the baking sheet and place it in the oven for 5 minutes.
  • Carefully remove the baking sheet and immediately dump all of the shredded mushrooms into it. It should sizzle! Add the paprika, garlic powder, and onion powder. Stir up the mushrooms with the spices and spread them out in a single layer. Roast the mushrooms for 15 minutes, or until wilted and starting to brown.
  • Remove the mushrooms and toss them with the barbecue sauce, Tamari, and some salt and pepper, scraping up any browned bits on the bottom of the baking sheet. Spread mushrooms out into a single layer again and return to the oven for 5-7 minutes, or until the edges are starting to crisp up and caramelize. Turn the broiler on for a couple minutes to get a bit of char on the edges.
  • While mushrooms are roasting, make the tahini ranch slaw. In a medium bowl, combine the 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!
  • To the bowl with the dressing, add the kale, red cabbage, and carrots. Toss to combine and set aside.
  • Slice the buns open and stuff each with a ¼ of the BBQ mushroom mixture. Top each with some of the tahini ranch slaw. Cover that with the top of the bun and enjoy!

Recipe Notes

  • I know I'm showing ciabatta buns in my photos, but I really do recommend something softer like a burger bun to kind of form around the messy mushroom filling a bit better!
  • You can also use raw cashew butter instead of tahini for the ranch if you like.
  • Shredding the mushrooms is the most time-consuming part of this recipe. You can shred them ahead of time and keep them in a container in the fridge for up to 5 days.
These vegan BBQ pulled mushroom sandwiches are tangy, smoky & spicy with a tahini ranch slaw piled on top. Perfect for a game day situation! Ready in 40 minutes with basic equipment--just a baking sheet and a mixing bowl.