Vegan Barbecue Pulled Mushroom Sliders Recipe
Prep Time:
30 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 8 large king oyster mushrooms
  • ¼ cup soy sauce
  • ¼ cup + 3 tablespoons apple cider vinegar, divided
  • 3 cloves crushed garlic
  • 1 teaspoon smoked paprika
  • 1 teaspoon liquid smoke
  • 2 tablespoons avocado oil
  • ½ cup ketchup
  • ¼ cup vegan Worcestershire sauce
  • 3 tablespoons brown sugar
  • 1 teaspoon yellow mustard
  • 1 teaspoon onion powder
  • ½ teaspoon garlic granules
  • ¼ teaspoon chili powder
  • 1 cup shredded cabbage
  • ¼ cup shredded carrots
  • 1 tablespoon olive oil
  • 1 teaspoon maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • 12 slider buns
Directions
  1. Remove and discard the caps from the mushrooms and shred the stems.
  2. Place the shredded mushrooms in a steamer basket over a pan of boiling water and steam for 5 minutes to soften.
  3. Add the shredded mushrooms to a bowl and combine with the soy sauce, ¼ cup apple cider vinegar, crushed garlic, smoked paprika, liquid smoke, and avocado oil. Let sit for 20 minutes to marinate.
  4. Preheat oven to 400 F.
  5. Spread the shredded marinated mushrooms on a sheet pan and bake for 20 minutes.
  6. In a small bowl combine the ketchup, 1 ½ tablespoons vinegar, Worcestershire sauce, brown sugar, yellow mustard, onion powder, garlic granules, and chili powder to make the barbecue sauce.
  7. In a medium bowl combine the shredded cabbage, carrots, olive oil, remaining vinegar, maple syrup, Dijon mustard, and salt.
  8. When the mushrooms are done, add them to a bowl and combine with the homemade barbecue sauce.
  9. Reset the oven temperature to broil.
  10. Spread the coated mushrooms on the baking pan and broil for 5 minutes or until the edges are crispy. (Remove parchment paper if you were using any while baking the mushrooms.)
  11. Assemble the pulled mushrooms on the buns, top with the slaw, and serve.