Time: 1 hour 45 minutes
Complexity: easily
Quantity: 12 mini sandwiches

These vegan sandwiches are a take on traditional pulled pork burgers. They'll satisfy even meat lovers looking for something new. Instead of pork, the filling is made with thinly sliced ​​portobello mushrooms, the most delicious and meaty of the mushroom family. The mushrooms are marinated in a molasses and herb blend and baked in the oven, imparting a subtle barbecue flavor. Serve them on split mini slider buns, topped with coleslaw in a creamy vegan dressing. These bite-sized slider sandwiches are a great treat for house parties.

Ingredients:

Pulled pork

• 450 g portobello mushrooms, washed and thinly sliced ​​(about 0.3 cm thick)
• 6 tablespoons of vegetable oil
• 2 tablespoons soy sauce
• 1 tbsp molasses
• 1 tbsp. l. brown sugar
• 3/4 tsp smoked paprika
• 0.5 tsp garlic powder

cole slaw

• 1 cup finely shredded white cabbage
• 0.5 cup grated carrots
• 1/4 cup vegan mayonnaise
• 1 teaspoon apple cider vinegar
• 0.5 tsp celery seeds
• A pinch of sugar

Sandwiches

• 12 vegan slider buns
• Pickled cucumber slices, hot sauce and other toppings of your choice

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

portobello mushrooms, molasses, celery seeds, garlic powder, paprika, white cabbage

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Preparation:

Step 1
• Preheat oven to 300°F (150°C). Line two baking sheets with parchment paper and line a third baking sheet or skillet with paper towels. Grease each parchment-lined baking sheet with about 1 tablespoon of vegetable oil. Place the mushroom slices in a single layer, very close together, on the parchment and lightly brush with the remaining vegetable oil.
Step 2
• Pulled pork:
  
  Bake the mushrooms until they soften slightly and darken, 25-30 minutes, then flip them, rotate the baking sheets, and continue baking until the mushrooms are golden brown and the edges are crisp, 30-35 minutes. Remove from the oven and transfer to a paper towel-lined baking sheet to drain off any excess fat for a few minutes. Leave the oven on.
Step 3
• In a large bowl, combine the soy sauce, molasses, brown sugar, paprika, and garlic powder. Gently toss the baked mushrooms with the marinade to coat them evenly. You may need to work in batches. Return the marinated mushrooms to the baking sheet, arranging them in a single layer. Season with salt and freshly ground black pepper to taste and return to the oven. Bake until crisp, about 5 minutes.
Step 4
• cole slaw:
  
  Meanwhile, combine the cabbage and carrots in a large bowl and set aside. In a small bowl, combine the mayonnaise, vinegar, celery seed, and sugar. Season with salt and pepper to taste. Pour the dressing over the cabbage and carrots and toss. Add more sugar, salt, or black pepper, if desired. Refrigerate until ready to serve.
Step 5
• Cut the buns in half horizontally. Place some mushrooms on the bottom half of the bun and top with coleslaw. Add any toppings of your choice and cover with the top half of the bun.

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