Pulled bbq mushroom sandwich

This sandwich is filled with the southern flavors of the bbq, sauteed mushrooms, onions, and ground cloves.

(Pulled bbq mushroom)

  • 1/2 white onion, finely sliced
  • 2 tsp macadamia oil
  • 8-10 C sliced cremini mushrooms
  • 1 tsp chipotle chili
  • 1 tsp toasted cumin
  • 1/4 tsp ground cloves
  • 1/2 bbq sauce (make your own)

(Coriander slaw)

  • 1 C green cabbage, finely shredded or chopped
  • 1 C coriander finely chopped into ribbons
  • 1 tbsp lemon juice
  • pinch sea salt
  • 1/2 C sour garlic dill pickles, finely chopped
  • 1/2 C vegan caesar dressing
  • 1 tbsp vegan mayonnaise
  • 2 tsp dijon mustard
  • 1 tbsp apple cider vinegar


  1. To make the bbq mushrooms, saute the onions over medium heat with macadamia oil for 2  – 3 minutes. Add in the mushrooms and saute for another 5-6 minute, add in spices and stir to combine. Cook for another 2 minutes.
  2. Then add bbq sauce and stir to coat well. Heat over medium-low heat for another 5 – 7 minutes until the mushrooms are fully cooked through. The bbq sauce should fully coat the mushrooms – the sauce should have a thick consistency, but still moist and sauced.
  3. To make the slaw, combine sea salt and the lemon juice into the cabbage and coriander, and red onions for a few minutes until wilted and softened.
  4. Mix the caesar dressing with vegan light mayonnaise, organic apple cider vinegar and dijon mustard until well combined.
  5. Drizzle and toss to coat well.
  6. Assemble the sandwiches on kaiser rolls with a generous layer of the pulled bbq mushrooms and then coriander slaw on top.

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