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BBQ Trumpet Mushroom & Jackfruit (Pulled "Pork" Sandwiches)

Proof that plant-based comfort food can be every bit as satisfying as the original — king oyster mushrooms and jackfruit shred beautifully and soak up smoky, spiced BBQ flavor just like slow-cooked pork. Piled on a bun with a quick tangy slaw, it's a plant-forward sandwich worth going back for seconds.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

BBQ Mushroom & Jackfruit
  • 5–8 king oyster mushrooms
  • 2 cans (14 oz each) jackfruit, drained and rinsed
  • ½ red onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1½ teaspoons liquid smoke
  • ½ cup vegan BBQ sauce
  • Buns, for serving
Quick Slaw
  • ¼ head purple cabbage, shredded
  • 2 carrots, shredded
  • 3 tablespoons vegan mayo
  • Juice of ½ lemon

Equipment

  • Large skillet
  • Large mixing bowl
  • Cutting board
  • Chef's knife
  • Fork (for shredding mushrooms)
  • Measuring cups and spoons
  • Wooden spoon or silicone spatula

Method
 

  1. Shred the mushrooms with a fork. Squeeze excess moisture from the jackfruit.
  2. Sauté onion and garlic until tender and beginning to brown, about 5 minutes. Add mushrooms and jackfruit; cook until browning begins, about 8 minutes.
  3. Combine the spice mixture and pour over the top. Cook uncovered another 5 minutes, until golden and fragrant.
  4. For the slaw: toss cabbage and carrots with vegan mayo and lemon juice.
  5. Pile the BBQ mixture onto buns and top with slaw.

Notes

Recipe courtesy of Saladmaster Foodture: Cooking for a Healthy Future. Visit foodture.blogspot.com for more.