Vegan pulled mushroom sandwiches smothered in a savory barbecue sauce will win over the most ardent mushroom skeptics.
My friend and colleague Dianne Wenz has gained a reputation for straightforward vegan recipes that are straight-up delicious. This is definitely one of them.
Barbecue sauce-smothered mushrooms are the very definition of umami. Make your own easy BBQ sauce (supplemental recipe follows the main recipe box) or use your favorite bottled sauce.
With interest in plant-based diets and the vegan lifestyle at an all-time high, there’s no better time for a friendly and informative “Vegan 101” primer.
And that’s exactly what Dianne Wenz has created with Eating Vegan: A Vegan Cookbook for Beginners. Easy recipes, helpful tips, and gorgeous photos team up to make the process of going vegan as easy and delicious as possible!
Here’s what Dianne has to say about this recipe:
“Mushrooms are one of those foods that people either love or hate. As an adult, I discovered fresh mushrooms and they quickly became my one of my favorite veggies. In teaching cooking classes, I’ve found that self-professed mushroom haters don’t mind them when they’re chopped and smothered with a sauce.
I think these sandwiches would get the mushroom haters’ seal of approval, but you can make them with thinly sliced seitan instead of mushrooms if you like.”
Recipe and photo from Eating Vegan by Dianne Wenz, ©2020 Rockridge Press. Photo by Elysa Weitala, reprinted with permission.
- 1 tablespoon vegetable oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 pound cremini or white button mushrooms, cleaned and thinly sliced
- 1 cup Barbecue Sauce (recipe follows recipe box) or bottled barbecue sauce
- Salt and freshly ground pepper to taste
- 4 buns of choice
- 4 large romaine lettuce leaves
- 1 tomato, sliced
- Pickle slices
- Heat the oil in a large pan over medium-high heat. Cook the onion, stirring frequently, until it has begun to soften and brown, about 5 minutes.
- Add the garlic and mushrooms, and cook until the mushrooms brown and soften, about 10 minutes. If there’s any liquid in the pan from the mushrooms, pour it out.
- Add the Barbecue Sauce to the pan and stir to coat the vegetables well. Cook until the sauce is heated throughout, about 5 more minutes. Season with salt and pepper.
- To serve, divide the mixture among the 4 buns. Top each with lettuce, tomato, and pickle slices.
Tip: If you have a food processor with attachments, you can use the slicing blade to cut the mushrooms in just seconds. Or look for precut mushrooms at the grocery store, which will reduce your prep time to almost nothing. Just make sure to clean them well, as they seem to come with even more dirt than whole mushrooms.
Makes: about 1¼ cup
Prep time: 5 minutes / Cook time: 15 minutes
Different regions of the United States all have their own versions of barbecue sauce, but most start with a base of tomatoes, vinegar, and spices. I’m from New Jersey and—full disclosure—we don’t know much about barbecue sauce in our neck of the woods. This is my own take on various sauces I’ve tried and liked. Use it as a condiment on burgers or sandwiches, as a marinade for tofu and tempeh, or as a dipping sauce for roasted veggies or fries.
- 1 cup ketchup
- 3 tablespoons molasses
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon low-sodium tamari or soy sauce
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon cayenne pepper, optional
In a medium saucepan over medium-high heat, stir together all of the ingredients. Bring to a boil, then reduce the heat to medium-low and simmer uncovered for about 10 minutes, or until it thickens slightly.
Use the sauce immediately or store in an air-tight container in the refrigerator for up to 2 weeks.
Variations: Change the flavor of your barbecue sauce by adding different ingredients.
- For a spicy sauce, add 2 to 3 tablespoons of your favorite hot sauce.
- For a fruity barbecue sauce, add 1 cup of peeled, chopped fruit—such as peaches, plums, apricots, or mangoes—to the saucepan. Allow the sauce to cool and then purée it in a blender.
- If you like smoky sauce, add a dash of liquid smoke or a pinch of smoked paprika.
Eating Vegan is available on Amazon* and wherever books are sold
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Here are more hearty vegan sandwiches and wraps.
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