Oh summer is here and that calls for BBQ’s! Vegan’s can BBQ just as good as a meat eater, and to prove it, try these Pulled Mushroom Burgers. Topped with tangy vegan coleslaw and a side of roasted potatoes – hang on, just started drooling.
Mushrooms are an amazing substitute for meat burgers. Why? Because of their texture. Once they’re roasted or cooked, they soften and you’re able to pull them apart as you would pulled pork. Pop over a toasted bun with mayo. add on a tangy, crunchy vegan slaw. And dig in.
What pairs with a burger better than fries? Well, roasted potatoes fit the bill. Crispy on the outside, soft and fluffy on the inside.
This meal is so satisfying and perfect for warm summer evenings after a day full of activities.
Pulled Mushroom Burgers
- 4 portobello mushrooms
- 3 tbsp BBQ sauce
- olive oil
- salt and pepper
- 4 gluten free or sourdough buns
- 2 cups green cabbage
- 2 cups purple cabbage
- 1 cup carrots
- 2 green onions
- 1/2 cup vegan mayo
- 1 tbsp vinegar
- 1 tsp dijon mustard
- Using a food processor, thinly slice cabbages, green onion and carrot.
- Add in mayo, vinegar and mustard. Mix until evenly coated and set aside to top burgers.
- Preheat oven to 375°. In roasting pan (with a small lip around the edges as the mushrooms leak moisture) - place the whole mushrooms.
- Drizzle mushrooms with olive oil and sprinkle with salt and pepper.
- Roast for roughly 20 minutes or until soft and you're able to pull apart with forks.
- When you're ready to pull apart mushrooms, add some BBQ sauce. Start pulling apart with 2 forks until shredded.
- Add remaining BBQ sauce and mix until coated and saucy.
- Toast the buns.
- Add some vegan mayo and mustard to the buns. Pile with pulled mushroom mixture. Then top with coleslaw.
- Ready to devour.