Meat eaters don’t get to have all the fun. The pulled pork in these vegan sliders is made from mushrooms that have been slowly roasted in a marinade of molasses and spices. Slap them on a slider roll, top with some creamy vegan coleslaw and enjoy.
| Level: | Easy |
| Total: | 1 hr 45 min |
| Active: | 30 min |
| Yield: | 12 mini sandwiches |
Ingredients
- 6 tablespoons vegetable oil
- 1 pound portobello mushrooms, cleaned and thinly sliced (about 1/8-inch thick)
- 2 tablespoons soy sauce
- 1 tablespoon molasses
- 1 tablespoon brown sugar
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Kosher salt and freshly ground black pepper
- Kosher salt and freshly ground black pepper
- 1 cup thinly sliced green cabbage
- 1/2 cup grated carrots
- 1/4 cup vegan mayonnaise
- 1 teaspoon cider vinegar
- 1/2 teaspoon celery seed
- Small pinch sugar
- Kosher salt and freshly ground black pepper
- 12 party-size vegan slider buns
- Pickle slices, hot sauce, your other favorite sandwich toppings
Instructions
- For the “pulled pork”: Preheat the oven to 300 degrees F, line two baking sheets with parchment paper and line a third baking sheet or pan with paper towels. Brush the parchment-lined baking sheets with about 1 tablespoon of vegetable oil each. Place the mushroom slices in a single layer, very close together, on the parchment and brush lightly with the remaining vegetable oil.
- Bake the mushrooms until slightly softened and brown, 25 to 30 minutes, then flip the mushrooms over, rotate the pans in the oven, and continue to bake until the mushrooms are well-browned and the edges are crispy, 30 to 35 minutes. Remove from the oven and transfer to the paper-towel lined baking sheet to dry for a few minutes. (Leave the oven on.)
- In a large bowl, whisk together the soy sauce, molasses, brown sugar, paprika and garlic powder. Carefully toss the baked mushrooms in the marinade until evenly coated. (You may need to do this in several batches.) Return the marinated mushrooms to the baking sheets in a single layer. Sprinkle with salt and a few grinds of pepper and return to the oven until crisp, about 5 minutes.
- For the coleslaw: Meanwhile, combine the cabbage and carrots in a large bowl and set aside. Combine the mayonnaise, vinegar, celery seed and sugar in a small bowl and mix well. Add and salt and pepper to taste. Pour the dressing over the cabbage and carrots and toss to coat. Add more sugar, salt and pepper if desired. Chill until ready to serve.
- To serve: Separate the party buns into halves. Place some of the mushrooms on the bottom half of the bun, then top with coleslaw. Add toppings as desired, then top with the top bun.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 220 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 6 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 404 mg |
Reviews
I haven’t made this recipe, but I’ve been trying various vegetarian burgers. Just a comment regarding Cole slaw. In Pgh we make a non-dairy cole slaw that is well received. I limit raw eggs in my diet. The basic vinaigarette Cole slaw recipe is 3 tablespoons of vinegar, 2 tablespoons of sugar, 3 tablespoons of oil, salt, and dry mustard. You can adapt this recipe to make it sour, sweet, or sweet-and-sour. I’ve even tried substituting barbecue sauce for the sweetener. This is a very friendly recipe for people with diet restrictions.
I burnt this to mask the mushroom taste because I don’t like mushrooms and it tasted worse.
We make these on a regular basis! I use the coleslaw recipe for so many other things. Sometimes, we use store bought BBQ sauce to save time. They are always delish!
We enjoyed this a lot but…there’s not enough for 12 mini sandwiches piled high like in the pic. I made crispy tofu slices to add to the sandwiches to add some protein and to stretch out the mushrooms. Doing this we got 9 sandwiches – enough to feed three people. We all liked the coleslaw but I did add quite a bit more vinegar to add some acidity and thin the dressing a bit.
Can any of the mushrooms recipe been done in advance?
These mushrooms are AMAZING. I’ve made this recipe multiple times (usually in the Air Fryer) and it’s always a success. I have a family member who doesn’t like mushrooms, but will eat these sandwiches because they’re so yummy.
I skipped the slaw and used provolone. The sahce was the big hit. Delicious!!
I’m not a vegan, but one of my friends is and I was trying to surprise her with a meal. I cooked this, and the mushrooms turned out amazingly! The flavor was perfect!
I dropped the mall with the coleslaw part and forgot to buy the spices for it so I reused the mushroom spices in it and that was good as well though I would like to try the recipe again following it exactly.
But the sauce the baked mushrooms marinated in tasted just like a pulled pork sauce! Brilliant!
I dropped the mall with the coleslaw part and forgot to buy the spices for it so I reused the mushroom spices in it and that was good as well though I would like to try the recipe again following it exactly.
But the sauce the baked mushrooms marinated in tasted just like a pulled pork sauce! Brilliant!
We love this recipe so much! I’ve kept it in rotation ever since we first tried it. I like it with just the mushrooms and coleslaw – we don’t add any additional toppings since it’s so good on it’s own. Also, we use regular size honey whole-grain buns that are awesome with it.
We’ve had several non vegans over for this meal and they loved it. As long as everyone likes mushrooms, then this is a winner. My husband isn’t the biggest fan of cabbage, so I add more shredded carrot and less cabbage in the slaw and he loves it. I like to make the slaw on the sweeter side since it pairs well with the sauce that the mushrooms are coated in.
It’s also easy to cook this while having company over because its very simple to put together, so I can stand in my kitchen and have a full conversation with someone without being distracted or feel like i’m doing too many things at once. This recipe is very easy to make, it just takes time for the mushrooms to bake.
This recipe looked similar to a sandwich I had in Philadelphia that I desperately wanted to recreate. I was a little hesitate becuase of all the oven time, but decided to try something of my own while using the sauce recipe. I hate it when people review a recipe with how they changed everything, but sometimes you have to do it. I wanted to give credit for this amazing sauce.
I used a large king oyster mushroom and shredded it. I marinated it in the “pulled pork” sauce (used regular paprika and added 4 drops of liquid smoke) for about 2 minutes then sauteed it in sesame seed oil for about 6 minutes.
I served on gluten-free, vegan ciabatta buns with dill pickle sandwich slices. SInce I’m not a fan of slaw I skipped it, so next time I’d add some rice wine vinegar for acidity to the sauce. SOme crunch would be nice so maybe next time I’ll make a non soy-based slaw.
With the one mushroom it made two sandwiches.
The sauce was great! I’ll make it again.