Pulled Mushroom Burgers

A vegan pulled ‘pork’ recipe made from pulled mushrooms and a few simple ingredients that come together to make a rich, smokey homemade barbecue sauce. Accompanied by a simple, fresh salad, this is a surprisingly satisfying combination with a delicious bite.

Serve your pulled mushrooms in a burger bun with all the trimmings, on top of a baked potato, or even as pulled ‘pork’ tacos!

Looking for a tasty, comforting, plant-based pulled pork replacement? You won’t be able to resist this one!

Recipe inspiration from Hola Vegan.

Ingredients

To make the pulled mushrooms

  • 200 g (7 oz.) mushrooms (button mushrooms or oyster mushrooms)
  • 1 tbsp oil for cooking
  • 1 tbsp smoked paprika
  • Salt and pepper to taste

To make the barbecue sauce

  • ¼ cup ketchup
  • ¼ cup soy sauce
  • 2 tbsp agave syrup or a little sugar, to taste
  • 2-3 drops of smoked tabasco sauce

To make the salad

  • 1 carrot
  • 1-2 cups red cabbage
  • 1 cup salad greens (eg. spinach, lettuce, rocket/argula)
  • Vegan mayo or hummus
  • Salt, to taste

To assemble

  • 2 hamburger buns or slices of fresh bread
  • Vegan mayo or hummus
  • French fries to serve (optional)

Instructions

  1. In a bowl, mix the ketchup, soy sauce, sweetener, and smoked tabasco to make the barbecue sauce. Adjust the amount of tabasco to your taste. Set aside.
  2. Coarsely grate the mushrooms with a grater, until they have a shredded texture.
  3. Heat the oil in a skillet over medium heat. Add the shredded mushrooms. Sauté until tender and until the amount has reduced to about half. Season with the salt, pepper, and smoked paprika.
  4. Put the sautéed mushrooms on a baking sheet lined with parchment paper.
  5. Mix with about ¾ of the barbecue sauce. Place in the oven at 180°C or 350°F for 10 minutes.
  6. Meanwhile, grate the carrot and cabbage, roughly chop the salad leaves. Mix together in a large bowl with the vegan mayo/hummus and salt to taste, mixing well to combine all the ingredients.
  7. To assemble, spread one slice of bread with vegan mayo and the other with the remainder of the barbecue sauce. Add a generous portion of the pulled mushrooms and top with a layer of salad.
  8. Serve immediately and enjoy!
  • For a less spicy sandwich, reduce the amount of smoked tabasco in the barbecue sauce, or leave it out if you prefer.
  • The oven stage is optional, but it does give the mushrooms a richer texture and deeper flavor.
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