Crispy BBQ Pulled Mushroom Sandwiches

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.

These BBQ pulled mushroom sandwiches don’t require any special equipment. Just a fork, a big baking sheet, and a mixing bowl are needed. The baking sheet gets preheated in the oven with some avocado oil, and when you drop the shredded mushrooms on top, you’ll hear the sizzle. So satisfying!

Prep Time 20 minutes 
Cook Time 22 minutes 
Total Time 42 minutes 
Servings 4

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 of lemon juice
1 teaspoon grainy mustard
1 teaspoon garlic powder
1 teaspoon dried dill weed
½ teaspoon onion powder
½ teaspoon nutritional yeast
1 bunch chives, 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

1. 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!
2. Pour the avocado oil onto the baking sheet and place it in the oven for 5 minutes.
3. Carefully remove the baking sheet and immediately dump all of the shredded mushrooms into it. It should sizzle!
4. 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.
5. 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.
6. 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.
7. Turn the broiler on for a couple minutes to get a bit of char on the edges.
8. 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!
9. To the bowl with the dressing, add the kale, red cabbage, and carrots. Toss to combine and set aside.
10. Hamburger buns work best. 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
  You can also use raw cashew butter instead of tahini for the ranch if you like.
• If you want these sandwiches super, mega-stuffed with mushrooms, I would go up to 1 ½ lbs of mushrooms, add another tablespoon of oil to your baking sheet, and increase your BBQ sauce to ⅔ cup.
• 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.

Ready in 40 minutes with basic equipment--just a baking sheet and a mixing bowl.

Source: thefirstmess.com