These Vegan Pulled Mushroom Sandwiches are mind-blowingly satisfying! They are smoky, hearty, packed with the umami flavour of Oyster Mushrooms, and so quick and easy to whip up!
I’ve been obsessed with oyster mushrooms for about a few months now. Legend has it they can mimic pork texture, absorb any flavour and already come packed with a divine base umami flavour. Legend is correct, friends. The second I saw my farmer’s marketing selling these organic, I grabbed them. These oyster mushrooms make the absolute best Vegan Pulled Mushroom Sandwiches. Meaty, hearty, loaded with flavour and completely mouthwatering.
You’re in for a treat.
Let’s share a few words that describe these Vegan Pulled Pork Sandwiches:
Nostalgic
Meaty
Hearty
Umami-filled
Bursting with flavour
Texture perfection
Mind-blowing
I won’t go too long into these because you need to get a cookin’. These Vegan Pulled Mushroom Sandwiches are one of my favourite dishes to date. One, because they challenge once again everything that’s possible with vegan food. Two, because I took them up a notch by smoking them. First of all, I now want to smoke everything in my life.
I wanted it to be easy, so I provided easy step by step instructions for doing this in your oven. I infused the mushrooms with a jerk flavour using jerk briquettes. You could use any flavour but let me tell you, this already makes your entire house smell heavenly.
After that, it’s as simple as shredding, bbq sauce, and done. I was so surprised as how much flavour these soaked up and I can’t wait to try them again. I paired the Vegan Pulled Pork Sandwiches with my Kale Cabbage Slaw , but without the kale, and my Vegan Ranch Dressing which tastes AMAZING here. Of course, you can have it like Gav did over rice. It’s totally up to you how to enjoy these delicious heavenly morsels.
PIN THIS RECIPE:
Ingredients
- 1 lb oyster mushrooms , wiped clean
- 1 tablespoon olive oil
- ½ cup homemade bbq sauce , or store-bought
- 1 ½ tablespoons water
- ½ kale cabbage slaw recipe without the kale
- 2 burger buns
- homemade ranch dressing , or a store-bought vegan dressing
Instructions
- Smoke at 500F for 5 minutes. Trust me – this enhances the flavour of the mushrooms intensely!! I smoke by creating a little foil packet with wood chips or briquettes, place a cooling rack on top then the mushrooms on the cooling rack. Remove from oven.
- When the mushrooms are cooled slightly, about 5 minutes, use your fingers to shred the mushrooms into long pieces, similar to the photo above. I prefer this over shredding with a fork.
- In a pan over medium high heat, heat the oil. Add in the mushrooms and crisp up for about two to three minutes. Lower the heat and add the bbq sauce on top. Stir the mushrooms into the sauce gently to combine. Add the water if it begins to get too thick. Cook, while stirring, for about 3 minutes, while the sauce begins to slightly caramelise.
- Serve on burger buns with a slaw and your favourite white sauce such as a homemade ranch dressing . Add hot sauce if desired and enjoy!
Vegan ‘Pulled Pork’ Sandwiches
Ingredients
- 1 lb oyster mushrooms wiped clean
- 1 tablespoon olive oil
- ½ cup homemade bbq sauce or store-bought
- 1 ½ tablespoons water
- ½ kale cabbage slaw recipe without the kale
- 2 burger buns
- homemade ranch dressing or a store-bought vegan dressing
Instructions
- Smoke at 500F for 5 minutes. Trust me - this enhances the flavour of the mushrooms intensely!! I smoke by creating a little foil packet with wood chips or briquettes, place a cooling rack on top then the mushrooms on the cooling rack. Remove from oven.
- When the mushrooms are cooled slightly, about 5 minutes, use your fingers to shred the mushrooms into long pieces, similar to the photo above. I prefer this over shredding with a fork.
- In a pan over medium high heat, heat the oil. Add in the mushrooms and crisp up for about two to three minutes. Lower the heat and add the bbq sauce on top. Stir the mushrooms into the sauce gently to combine. Add the water if it begins to get too thick. Cook, while stirring, for about 3 minutes, while the sauce begins to slightly caramelise.
- Serve on burger buns with a slaw and your favourite white sauce such as a homemade ranch dressing . Add hot sauce if desired and enjoy!
Nutrition
Vegan ‘Pulled Pork’ Sandwiches https://jessicainthekitchen.com/vegan-pulled-pork-sandwiches/ June 6, 2018
These 3-ingredient Frozen Yogurt Granola Cups are so incredibly easy to make! They’re made out of granola, vegan yogurt and fruit – that’s it! Meal prep-able, and perfect for an on-the-go snack!
I don’t know about you, but I certainly experience a midday slump from time to time. That feeling where it’s 2-4 pm, and you’re not yet hungry enough for another meal, but you’re also kind of peckish. The kind of peckish that needs to be fulfilled before moving on with your day. If you’re like me, I’ve got just the treat to help you out today. Introducing these 3-ingredient Frozen Yogurt Granola Cups. Need a midday snack to get you through that midday slump? Check. Need a kid-approved and still nourishing after school treat? Check. Having a sweet tooth craving? Check check check.
When I was younger, frozen yogurt was my jam. Translate that into now, I’m using that prior love of frozen yogurt to make these divine granola cups. They’re made up of some vegan yogurt, granola and fruit on top. Yes, it’s really that easy! For these easy yogurt cups, I used Nature Valley’s Granola Crunch Cinnamon Crunchy Granola Bag . Their granolas are made with 13g of whole grains, and are free from all artificial flavours, sources and high fructose syrup. So you can know you’re giving yourself some delicious and also nourishing granola.
I got my own at Walmart, in the cereal aisle by the way, so that it’s easy for you to find when you go grab one for yourself. You guys already know that I love shopping at Walmart , since while you’re buying these Nature Valley Granola bags , you can go and pick up some fresh fruits to go with it and the vegan yogurt all in one stop. I love that they have several more flavours to choose from, and tons more ways to use them, so you’ll definitely finish the entire bag.
Some of my favourite ways?
- Eating it right out of the bag (already kid approved)
- Hiking snacks
- Midday slump
- On the go meals
- Even a quick breakfast
Let me tell you – these are yummy. These Nature Valley Granola Bags have the same flavour as Nature Valley’s popular granola bars – crushed up! I mean, why didn’t I think of crumbling one of their granola bars over a bowl of vegan yogurt ever before?! So now you can even just bring the bag itself on the go too, no mess, all convenience.
So back to this glorious recipe. To make these 3-ingredient Frozen Yogurt Granola Cups, you start with a layer of either the Nature Valley Granola Crunch Cinnamon Crunchy Granola Bag as the base. Then a layer of coconut yogurt (or any vegan yogurt), then be topped with fruit and more granola, then freeze! You can yogurt cups that are great for the upcoming summer weather, and bound to please both adults and kids. Again – the best part is that you can grab all these ingredients at your local Walmart – so an easy win-win all around.
You can also great creative and switch it up. Maybe used a flavoured yogurt, or another Nature Valley Granola Bag flavour. Or even switch up the fruits. Berries would go great here, but so would apples. I love that you could make a batch of these and make them all slightly different for some variety!
P.S. – with Nature Valley’s Ibotta offer , you can buy 2 granolas and get one FREE ! Who else is here for freeness?! ? This offer is live until June 30, 2018, so be sure to use it now!
Eat up and enjoy friends! Let me know how you enjoy these treats!
Ingredients
- ½ cup Nature Valley Granola Crunch Cinnamon Crunchy Granola
- 3 containers vegan yogurt , any flavour
- Fruits of your choice , sliced into small pieces (such as blackberries, strawberries or blueberries)
Instructions
- Line 2 mini muffin tin containers with 24 mini muffin liners.
- Crush the Nature Valley Granola Crunch Cinnamon Crunchy Granola with your hands or in a bag with a rolling pin to crush slightly, not completely.
- Spoon 1 teaspoon into the bottom of each liner.
- Spoon 2 teaspoons vegan yogurt over each teaspoon of granola in each liner to bring to the top of the liners. If you have a little extra, feel free to spoon it over the top.
- Top with your favourite fruits, and a sprinkling more of Nature Valley Granola Crunch Cinnamon Crunchy Granola. Push it in slightly so that when it freezes and expands it stays in.
- Freeze for two hours, or even overnight if desired. Remove from fridge and enjoy!
