Another great recipe post from Sirica…
Even before my husband and I went vegan we avoided certain animal products, pork being at the top of that list. So one of the dishes that I truly have missed is a pulled pork sandwich with lots of creamy coleslaw and pickles. A couple of months ago I was craving BBQ so I started working on this recipe and after a few attempts, it is perfectly delish and vegan!SANDWICH INGREDIENTS – Serves 2-3*** 2 portobello mushrooms cleaned, stemmed and thinly sliced ½ white or yellow onion thinly sliced 1 Tbs. olive oil ½ – ¾ cup of your favorite BBQ sauce (I use Amy’s BBQ sauce, some chipotle peppers in adobo sauce and a little maple syrup) 2-3 sandwich buns Earth Balance butter spread
***Note: Since writing up this recipe, I have experimented with this dish and have added a handful of diced baby bela mushrooms (or crimini) to the mushroom onion mixture. Made a huge difference, much more meaty texture!COLESLAW 3 cups green cabbage shredded 1 cup red cabbage shredded ½ cup carrot shredded 1 Tbs. red onion diced 1 Tbs. red bell pepper diced (optional) ½ cup veganaise ½ tsp. of Dijon mustard 1 tsp. lemon juice 1-2 Tbs. vinaigrette dressing (I like Girard’s light champagne dressing) ½ tsp. agave nectar or sweetener of choice (maple syrup would work also) Salt & pepper to taste
Depending on your preference you can either remove the gills from the mushrooms or leave them. Stem and thinly slice mushrooms.
Thinly slice onion.
Sauté onion and mushrooms in olive oil on medium for 10 minutes till tender. Pour out any excess moisture/water from pan before adding BBQ sauce.
Add sauce and simmer for another 10-15 minutes until thick. Be careful to add the sauce slowly, you can always add more later.
While mushroom onion mixture is simmering, prepare coleslaw. Combine Vegenaise, mustard, lemon juice, vinaigrette and sweetener of choice, adjust according to your liking. Toss dressing with cabbage, carrot, onion and bell pepper.
Toast buns under broiler for a minute or two then top with Earth Balance butter spread.
Assemble sandwich on plate with a good serving of mushroom mixture on bun topped with coleslaw. Serve with more coleslaw on the side with a few pickle slices.
For a printable version of this recipe click here.
7 responses to “COOKING WITH SIRICA – Barbecued Portobello Sandwiches”
Definitely a keeper recipe for me. Truly sounds delicious. I have been vegeatrain for many, many years and now I am trying to cut out the dairy. Wish me luck! Thanks for sharing your creation.
I’ve had this meal several times (Sirica, the most amazing vegan cook on this planet, is my wife) and it is incredible! It reminds me of the pulled bbq beef sandwiches I used to eat as a child when we would visit relatives in Kansas City. This version is far healthier and just as delicious.
How was it, for real? I’m very intrigued and just as skeptical.
This looks really good! It incorporates my love for mushrooms and my hubby’s love of BBQ! Great share!
Wow! I love mushroom burgers!
OMG—YUM!!!!! I am salivating!
Everything about this sounds perfect! Love mushrooms, pretty much anything on a bun, and sriracha, so I guess I’ll just have to make it, huh? 😉