2 tablespoons extra virgin olive oil (30 mL, divided)
1 teaspoon smoked paprika
1/4 teaspoon salt (used table salt)
1/4 teaspoon cayenne pepper
2 cloves garlic (minced)
1/4 cup BBQ sauce (60 g) (Used 1/4 cup from a batch of BBQ sauce)
Shred Mushrooms: Preheat oven to 400 degrees F (204 C). Clean mushrooms with a damp paper towel. Using two forks, shred** the stems and caps roughly into pieces. Set on a parchment paper-lined baking sheet.
Bake: Drizzle the mushrooms with 1 tablespoon of the oil, paprika, salt, cayenne, and garlic. Toss around to evenly coat the mushrooms, then bake for 20 minutes, or until mushrooms are a bit crispy and brown on the edges.
Sauté: Heat remaining one tablespoon oil in a large saute pan over medium high. Transfer cooked mushrooms to pan and add BBQ sauce. Stir and cook for 3 to 5 minutes, until mixture is thick and fragrant. Serve warm on sandwiches, nachos, salads, tacos… or whenever you eat pulled pork !
You can use regular oyster mushrooms if you can’t find king oysters, though you will need many more (about 3 heaping cups). Button or champignon mushrooms don’t work well in this recipe.
Looking at the finished sandwich, it really does look like pulled pork ! While the texture isn’t identical, this tastes so damn good that you won’t care ! If you want this to feel like a true, sloppy bbq “lick your fingers clean” good sandwich then you’re going to need to fix one recipe for each person ! If you want to be a bit more conservative with your filling, you might able to get two sandwiches out of this but you’ll be missing out on that wonderful messy bbq experience ! This is a really frickin’ awesome recipe, especially during the summer !
Recipe came from Live Eat Learn.
I wasn’t paid in any form to promote Live Eat Learn.
*If you’ve never seen king oyster mushrooms before, this is what they look like:
**If the stems are too hard to work through, you may need to cut it in half lengthwise. This will make it easier to pull the fork through the “meat”. Here are a couple of pictures showing how we shredded the mushroom “meat”:
4 whole wheat or spelt hamburger buns (used whole wheat buns)
4 leaves romaine, red leaf, green leaf, or Bibb lettuce (used romaine lettuce)
1 medium Roma tomato, sliced thin
Preheat the oven to 425 degrees F.
Marinate patties in hot sauce for 10 minutes. Remove the paaties from the hot sauce and place them on a baking sheet lined with foil. Bake for 15 minutes, turning them halfway through (I flipped them after 8 minutes).
While the patties are baking, stir together the mayonnaise and bacon bits. Toast the hamburger buns. To assemble, spread the mayonnaise mixture on both sides of each hamburger bun. Put the patties, lettuce, and tomato on the sandwiches and close them up.
This is a nice quick dish to make for lunch or dinner ! It takes a few bites for the heat to build from the hot sauce but the heat never overwhelms the sandwich. You may want to double the bacon mayo mixture if you make it ahead of time. It seemed to thicken as it sat. One recipe’s worth of the bacon mayo for us was not enough. It was enough for 2 but not quite 3 sandwiches.
This recipe came from “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.
I wasn’t paid in any form to promote Morning Star Farms, Frank’s RedHot, Follow Your Heart, McCormick or “Quick & Easy Vegan Comfort Food” by Alicia C. Simpson.
1/4 cup (60 ml) vegan mayonnaise (used Follow Your Heart’s original Vegenaise. I wouldn’t bother measuring that out. Use as much or little as you want.)
2 cups (500 ml) shredded romaine lettuce
1 large carrot, shredded
1 cup (250 ml) alfalfa sprouts or microgreens (used alfalfa sprouts)
Heat a large frying pan over medium heat for 30 seconds. Add the oil and onion and cook for about 5 minutes, stirring frequently, until translucent. (I couldn’t do it that way. I got the oil heated up before adding the onion.) Add the tofu cubes and cook for 3 minutes, stirring occasionally, until beginning to brown.
Reduce the heat to medium-low. Add the vegan BBQ sauce and stir to combine. Cook for 5 minutes, stirring frequently, until the tofu is coated and the sauce has thickened slightly. Remove from the heat.
Evenly divide the vegan mayonnaise, lettuce, carrot, sprouts and tofu among the 4 pita halves.
Serve immediately. Serves 4.
The tofu in its sauce can be stored in an airtight container in the fridge for up to 4 days. Reheat it in the microwave just before serving. Store the other ingredients separately and assemble the pitas just before serving.
This was a nice lunch idea. I think I would have preferred more BBQ sauce and some other fresh vegetable(s) that could have provided more of a crunch to the sandwich. The only flavor you’re really going to get is the BBQ sauce but that’s okay with me because it’s damn tasty !
This recipe was from Liv B’s Vegan on a Budget by Olivia Biermann.
I wasn’t paid in any form to promote Colavita, Follow Your Heart’s, or Liv B’s Vegan on a Budget by Olivia Biermann.
1 cup vegetable stock (I used Swanson vegetable stock)
1 tablespoon hickory liquid smoke
1 cup textured vegetable protein (TVP)
1 cup tomato sauce
1/4 cup ketchup
1/4 cup BBQ Sauce (recipe below)
1 tablespoon light brown sugar
1/4 teaspoon dry mustard
2 tablespoons vegan Worcestershire sauce (I used Annie’s brand)
1 tablespoon white vinegar
1 tablespoon canola oil
1/4 cup diced white or yellow onion (I used white onion)
1/4 cup chopped green bell pepper
8 whole wheat or spelt hamburger buns, lightly toasted (I used whole wheat buns)
In a small saucepan, heat the stock and liquid smoke almost to boiling. Add the TVP to the stock and set aside.
Whisk the tomato sauce, ketchup, BBQ Sauce, brown sugar, dry mustard, Worcestershire sauce, and vinegar in a medium saucepan over medium heat. Lower the heat, cover, and simmer for 15 minutes, stirring occasionally.
Warm the oil over medium heat in a large skillet. Add the onion and bell pepper and sauté for 3 minutes. Add rehydrated TVP and continue to cook for 2 minutes.
Add the tomato sauce mixture to the TVP and onion mixture and stir until completely combined.
Spoon Sloppy Josephs mixture onto toasted hamburger buns and serve.
BBQ Sauce recipe
1/4 cup diced white onion
1 tablespoon olive oil (I used extra-virgin olive oil)
1 garlic clove
2 cups ketchup
1/2 cup molasses
1 1/2 teaspoons apple cider vinegar
1/4 cup vegan Worcestershire sauce (I used Annie’s brand)
1 tablespoon hickory liquid smoke
1/8 teaspoon cayenne pepper (I used 1/4 teaspoon)
Sauté the onion in olive oil over medium heat until it is soft, about 3 minutes. Add the garlic and sauté for an additional minute.
Add the remaining ingredients to a blender along with the garlic and onion, and puree until smooth.
Out of all the sloppy joe recipes I’ve tried, this is the most delicious one of them all ! This recipe will make you feel like you’re eating a non-vegan sloppy joe sandwich. The TVP really does look like ground beef in the finished product. This is a freakin’ awesome BBQ sauce. When I have a recipe call for BBQ sauce, this is what I use every single time. It’s nice to know that I have a reliable homemade BBQ sauce recipe instead of relying on something from the grocery store. The BBQ sauce has a sweet smoky flavor to it with just a little bit of heat from the cayenne that’ll leave the slightest tingle on your tongue.
Both recipes came from “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson. Thank you Alicia, to me you’re a goddess ! This is one of my favorite comfort food recipes.
I wasn’t paid in any form to promote Swanson, Annie’s or “Quick & Easy Vegan Comfort Food” by Alicia G. Simpson.