Meaty vegan sandwich (Print Version)
# Ingredients:
→ Sandwich
01 -
3 (450 grams) Portobello Mushrooms, about 1 pound
02 -
1 tablespoon Coconut Oil, unrefined or olive oil
03 -
1 cup (150 grams) Yellow Onion, diced, about 1/2 a medium onion
04 -
1/2 cup (100 grams) Homemade Smoky Bourbon BBQ Sauce or favorite brand + more for serving
05 -
1/4 + 1/8 teaspoon Liquid Smoke, hickory (optional but recommended)
06 -
2-3 Hamburger Buns, gluten free if needed
→ Optional Sides
07 -
Coleslaw
08 -
Texas Potato Salad
# Instructions:
01 -
Preheat oven to 425F (220C), place oven rack in the center of the oven. Line a sheet pan with silpat or parchment paper.
02 -
Remove the stems of the portobello and set aside. Turn the mushroom caps, bottoms up, on a work surface. Using a small metal spoon, gently scrape out the "gills" on the underside of the mushroom. Place the mushroom caps, bottoms up, on the sheet pan.
03 -
Roast for 20-25 minutes. This helps dry them out.
04 -
While the mushrooms are roasting, add the oil to a saute pan and heat until it shimmers. Turn the heat to low to medium-low and add the onion, stirring occasionally until tender, about 10 minutes.
05 -
Meanwhile, slice the stems removing the smallest amount possible at the base to remove the tough edge. Use two forks to "pull" the mushroom stems separating pieces with your fingers if needed until they are shredded. Set aside in a medium bowl.
06 -
Remove the portobello from the oven and once cool enough to handle, using two forks again, shred the mushrooms, separating larger pieces with your fingers if needed until they are shredded. Add them to the same bowl with the shredded stems.
07 -
To the sautéed onions, add all the shredded mushrooms, BBQ sauce and liquid smoke. Cook on medium-low for about five minutes to warm through stirring occasionally.
08 -
Serve on warmed buns, stuffed into a sweet potato or cooled slightly in sturdy lettuce wraps. Top with coleslaw or pickles and serve with potato salad, corn on the cob, baked beans, or any BBQ sides you enjoy!
# Notes:
01 -
Store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks.
02 -
Clean mushrooms with a damp paper towel or brush them off with a pastry brush to prevent them from soaking up additional moisture.
03 -
For simple coleslaw: Mix one cup each of shredded green and purple cabbage and carrots with 3-4 tablespoons of mayonnaise, a splash of apple cider vinegar, a pinch of sugar, salt, and pepper.